Macaron Pastries

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Macaron Pastries

Ingredients

Almond - 3.9 oz
Sugar - 1.8 oz
Egg white - 4 pieces
Powdered Sugar - 7.8 oz
Milk - 4 fl oz
Cream - 1 fl oz
Red Food Coloring - 2 tablespoons

Step by Step guide

Step 1

It is advisable to prepare the filling for the macarons the day before, as it cooks very quickly but takes a long time to set. I will make a chocolate filling. Chop the chocolate into small pieces. Bring the milk and cream to a boil. Add the chocolate pieces, stirring constantly, bring to a boil, remove from heat, and immediately pour into a deep plate, tightly cover with plastic wrap, let cool to room temperature, then refrigerate overnight. Take it out of the refrigerator 2–3 hours before use.

Step 2

Preheat the oven to 302°F.

Step 3

Blend the almond flour, powdered sugar, and cocoa in a blender or food processor for about 2 minutes. Then pour this mixture onto a baking tray lined with parchment paper, place it in the oven for about five minutes to dry. Then sift through a very fine sieve.

Step 4

Whip the egg whites, gradually adding granulated sugar, until glossy. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the food coloring, and mix again until the egg mixture becomes thick and sticky.

Step 5

Transfer the mixture to a piping bag fitted with a nozzle about 10 mm in diameter, and pipe circles about 3 cm in diameter onto a baking tray lined with parchment paper, ensuring they are uniform in size. Leave the tray on the table for 1 hour for le croutage — the formation of a crust.

Step 6

Place in the preheated oven and bake for about 15 minutes.

Step 7

Once the macarons have cooled, pipe the filling (about the size of a hazelnut) onto half of them and cover with the other halves so that the filling is between the macarons.