French President Macron, macarons, macarons... sometimes it seems to me that all French words are very similar. But let's be clear: macarons are still cookies, and macarons are the same cakes made of two crispy halves with a cream filling that we will bake today and which you see in the main photo.

This is a small French cake that consists of egg white, sugar, powdered sugar, almond flour and, often, food coloring. The cake lids are baked separately and then assembled like a “sandwich” using ganache or cream.

I ask you not to be afraid of the difficulties that are written about on the Internet. The difficulty of making macarons has been greatly exaggerated! What they don’t offer: sift the almond flour two hundred times, and then dry it in a thin layer in the oven, age the whites (or freeze them), and it’s generally scary to read about the kneading process: if you don’t mix it enough, it’s bad, if you mix it, it’s even worse... Today I’ll tell you about my How to prepare these cakes, look at the step-by-step recipe with photos and see that everything is much simpler than it seems at first.

Ingredients for the filling (we will prepare it first because it needs to sit and thicken):

  • Berry puree - 80 g (I used red currant, you can use absolutely anything)
  • Heavy cream - 80 ml (I use 30%) What can I replace it with? Fatty fresh sour cream without sourness.
  • White chocolate - 180 g (I used two plain chocolate bars)

Ingredients for lids:

  • Powdered sugar - 150 g
  • Almond flour - 150 g (I ground the almonds myself, I tell you in detail about the process)
  • Proteins - 50 g
  • Sugar - 150 g
  • Water – 40 ml
  • Proteins - 50 g (this is two whites from small eggs or 1.5 whites from eggs of category C O)
  • Gel thick dye (optional) - 0.5 tsp. You can replace it with dry dye, but liquid dye should not be used, as it adds a lot of excess moisture.

In the macaron cap recipe we use a total of 4 egg whites (two for the almond flour and two for the Italian meringue).

How to prepare the filling for macarons (recipe with photos step by step):

If you have ready-made berry puree, feel free to use it and skip my explanations. I use frozen red currants to make a smooth puree. I put the berries (approximately 200 grams of frozen berries by weight) in a saucepan with a thick bottom and turn on medium heat.

Frozen berries release moisture and juice, turning into mush. It will take approximately 10-12 minutes. Stir the mixture from time to time to prevent the berries from burning.

If you are using fresh currants (or other berries), you should add a little water (about 2 tbsp.), otherwise they may burn.

The puree turns out uneven, so it is better to pass it through a metal sieve. Then measure out 80g for the recipe.

Add white chocolate pieces (180 g) as well as 80 ml to the bowl with berry puree. heavy cream.

Mix all ingredients until completely combined. The chocolate will quickly begin to melt into the hot puree.

The result is a berry cream based on white chocolate. You can wait until it cools to room temperature, and then transfer it to a pastry bag and put it in the refrigerator. The filling should become thick.

How to make macaron caps

Sift powdered sugar (150 g) into a bowl to get rid of lumps.

Add almond flour (150 g) to the same bowl. If you buy it in a store and have a choice, give preference to finely ground flour. If you grind your own almonds, try to make the flour as fine as possible. The surface of the macarons depends on how small the almond grains are. The smaller the size, the smoother the caps.

Mix almond flour with powdered sugar (if desired, you can sift them together).

Now add 50 g of room temperature proteins. Mix again.

The result is a thick viscous porridge called “marzipan”. If you try to lift part of the mixture on a spatula, it will fall off in pieces (that is, the thickness is such that the mixture does not flow). Many recipes recommend adding coloring at this point. But I do it differently: I add it when cooking the syrup. In my opinion, this makes it easier to dissolve and mix it. This is much more difficult to do in thick marzipan.

Italian meringue for macarons

These cakes, desired by everyone, can be made with either French or Italian meringue. I like the second option for the stability of the result. And, it seems to me, cakes made with Italian meringue turn out more tender and airy. Italian meringue (in which whites are brewed with sugar syrup) is simple to make; the most important thing is to have a candy thermometer on hand. For those who do not have a thermometer, I will tell you how to determine the readiness of the syrup without one.

Combine sugar (150 g) and water (40 ml) in a saucepan and put on fire.

Stir the mixture and add food coloring. I use Ameri Color super red gel dye. You want the syrup to turn a bright red color; after combining with marzipan, the color will not be so intense. It takes me 0.5 tsp. dye. Stir it in the syrup and continue cooking.

Periodically insert a thermometer to check the temperature of the syrup. After waiting for 114 C, we begin to beat the whites in a separate bowl into a fluffy foam. When the syrup reaches 118-120 C, we will pour it into the whipped whites.

Of course, experienced confectioners can do without a thermometer. Just look at how slowly the bubbles in the syrup inflate. That is, at the very beginning of its preparation, the bubbles burst, practically without inflating, and by the time the syrup is ready, they begin to slowly stretch and swell, forming round balls. If you have not yet developed this skill, prepare the syrup before testing it into a soft ball (dip a drop of syrup into a glass of cold water and roll it into a ball). If the ball rolls, the syrup is ready.

By the time the syrup is cooked, the whites should be whipped into a fluffy white foam. We begin to pour in the syrup in a thin stream, without ceasing to work with the mixer. In the photo I have it stopped, but don’t pay attention to this fact - I haven’t learned how to just take pictures while holding the camera in my teeth (although, oh, how convenient it would be)).

After pouring in the syrup, continue beating the mixture until stiff peaks form. At first the mass will be liquid and shiny, then it will begin to thicken before your eyes, leaving increasingly clear marks on the surface.

The process can be considered complete if the mixture holds its shape. Build a “snowdrift” on the surface; it should not fall off. Another test for readiness is to turn the bowl with the contents upside down: the mass should not fall off. If the mixer is powerful, it takes 7-10 minutes to beat the mixture after adding the syrup; in a stand mixer this process goes even faster.

Combine marzipan and protein mixture and mix. The result is a “dough” for macarons, which is called “macaronage”. Don't be careful! Many recipes on the Internet prescribe: you need to mix very carefully, carefully, from top to bottom, from bottom to top, clockwise and other nonsense. But believe me, these actions will not affect the result at all, so mix as you please. The most important thing is that the meringue and almond mass are well combined so that there are no dry lumps.

The consistency of the finished macaron dough should be viscous and flow from the spatula in a continuous ribbon.

What should I bake macarons on: a silicone mat, parchment paper or Teflon sheet?

Give preference to Teflon. It is perfectly smooth and slippery, so the caps do not cling to the surface when baking. My experiments with regular baking paper and a silicone mat showed that the lids were uneven and lopsided. When I got a Teflon mat, the cakes turned out smoother, with a beautiful skirt.

So, transfer the cake dough into a pastry bag with a round nozzle and place the lids in a checkerboard pattern (for better ventilation during baking). While pipetting, hold the piping bag perpendicular to the baking sheet, at a 90-degree angle (this will help ensure an even shape). You don’t have to use nozzles, but simply cut off a corner of the desired size. If you want to make perfect-sized macaroons, you can draw even circles (2.5-3 cm in diameter) on the back of baking paper and squeeze out the mixture along the contour. If you are using a Teflon sheet, draw them on a sheet of paper and place them under a baking sheet; after depositing, remove them. I considered this idea unnecessary - on the second baking sheet, the hand itself understands how to do it - and the cakes turn out approximately the same. Besides, I bake them not for sale, but for home tea parties =)
As you can see, after planting the caps look uneven (lumpy surface).

On the lids you can see the “beaks” that remained after being removed from the bag. In order for the surface to be leveled and the unnecessary air to escape from the macarons, we take the baking sheet in our hands and hit it on the table several times (you can put a towel on the table so that there is no rattling). What happens if you don't do this? The surface of the cakes will crack in the oven, as excess air will quickly leave the macaron halves.

After these steps, the cake blanks turn out smoother and spread a little in volume. Take this fact into account when setting off.

The next important point: leave the cakes to dry at room temperature. They should become matte and leave no marks when touched with a fingertip. If you touch the surface - it is sticky and “smears”, you cannot put such cakes in the oven, wait a little longer. The time it takes to dry the caps depends on the humidity in your apartment, it took me an hour.

There is a drying method for electric ovens: turn on the temperature at 100 C and place the pan with macarons on a medium level for 10-15 minutes, constantly checking the surface with your finger so as not to overcook. As soon as the lids stop shining and sticking to your fingers, remove from the oven, cool and then proceed according to the recipe.

Place the cakes in an oven preheated to 160°C (“Top-Bottom” mode) and then observe the process. Baking time depends on the power of your oven. My macarons take 16 minutes to bake. At the sixth minute of baking, the skirt begins to grow, then it falls a little, but not critically. The cakes are ready if they can be easily removed from the baking sheet (now I’m talking specifically about the Teflon mat). They can only begin to be removed from a silicone surface or regular baking paper after they have cooled completely. Do not overcook the macarons in the oven, otherwise they will become too dry, change color, or simply fry.
I recommend baking the caps in small batches to get used to the oven. If you see, for example, that the surface is cracked and the macarons have changed color, it means the temperature is too high; for the next 5 pieces, make it lower. In this way, you will experimentally determine what temperature is ideal for baking macarons for your oven.

Attention! If you have a gas oven, you need to preheat it to 250 C, then turn it off (!) and place a baking sheet with macarons in it. Leave them for 20-25 minutes until ready.

Turn the completely cooled cakes over and find halves that are very similar to each other.

Squeeze the filling out of a pastry bag onto one of the halves of the “pair”. We connect them in pairs.

Macarons are ready! It is better to eat them not immediately, but the next day, so that the filling soaks the lids well.

Macarons can be made with a variety of fillings, using both white and milk chocolate as the main filling component.

What are the ideal macarons?

Macarons are considered successful if they have a smooth, shiny, even surface and a characteristic “skirt,” a porous bottom layer. The pasta should not be cracked or tilted to the side; the skirt should match the diameter of the lid. The cream should peek out slightly from the cakes, but not leak out.

Store macarons in a container that has a tight-fitting lid. Should be stored in the refrigerator for 5-7 days. This will allow them to remain fresh and tasty for several days.

Why don't macarons turn out?

Sometimes things go wrong when making macarons. Rarely, but they happen. This usually happens the very first time you prepare macarons and only because you cannot know in advance what temperature in your oven is ideal for baking them. But as soon as you make friends with macarons and the oven, there will be no mistakes.

Let's look at common failures when baking them:

Why do macaron lids crack?

If you don't dry the macarons before baking, the lids will crack in the oven. This is what happened with my first pan of brownies. Before sending them to bake, you should let them stand at room temperature until the surface does not stick to your fingers and stops shining. A little higher in the article I explained how to dry it in the oven.

Another reason for cracking is too high a temperature. If you dried the lids perfectly before putting them in the oven, and there is no need to worry about this, then the cracks appear due to high temperature. Try reducing it.

Why don't macaroons have a skirt or is it too small?

This happens if the oven temperature is too low. The recipe I used to cook it indicated a temperature of 140 C, I set it exactly like that, but the skirts never appeared ((((When I increased the temperature to 160 C, the skirts turned out!

Why are macaroons hollow (empty) inside?

The halves may end up hollow inside if there is too much air in the pasta. Therefore, it is important to tap the baking sheet well on the table so that excess air comes out of the halves.

Why did the halves shrink and sag?

This usually happens if you make cakes with French meringue rather than Italian. Let me remind you that in French, sugar is whipped with egg whites “dry”; in Italian, we boil sugar syrup and add it to the whipped whites. So, if you add sugar in large portions, it will not have time to disperse: the whites will whip, and the sugar will float on its own. As a result, in the oven, the sugar begins to caramelize, becomes heavier and pulls the meringue with it, which leads to a heavy bottom and a shrunken cap.

When planted, the macaron caps have an uneven shape.

Macarons spread on the baking sheet in uneven puddles if the dough is very liquid. You have been mixing the macaronage and meringue for too long. Therefore, it is important to stop on time, the macaron mixture should flow out in a wide ribbon, if you lift the spatula above the bowl - this is the correct consistency for the dough. In this case, when we place the halves on a baking sheet, they themselves diverge a little, but have an even round shape.

Macarons do not come off the baking sheet

If you have any questions about the recipe, ask them in the comments, I welcome feedback!

I recorded a video recipe for macaron cakes for you, which you can watch on our You Tube channel:
If you post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

In contact with

Macarons are a French variation on the macaroon theme. It is very popular in France - even McDonald's serves macarons. These cakes can also be found in Russian coffee shops; they go well with coffee, tea and other drinks.

The cookies are small, round, about 2 centimeters in diameter. They have a crispy smooth crust, like an egg shell, and inside they are viscous and soft, very tender. They don't stick to your teeth like regular macaroons, but seem to mix with the filling.

The filling is placed in a not too thick layer between two macaroons - the result is a cake.

In the classic version, it is a sweet cake. But Frédéric Guinot, pastry chef at Ararat Park Hyatt Moscow, makes these cute cakes not only with praline or sweet cream, he also fills them with salty fillings, for example, tomato puree or smoked foie gras. Macarons filled with pineapple, curry and tarragon sound very interesting. Federic Guino recommends macarons as an accompaniment to wine or even spirits; they are also good with vodka, says the pastry chef.

Macarons are quite easy to prepare, but, as Mr. Guino warns, you must strictly follow all the rules and not deviate one step from the technology. Otherwise nothing will work.

Read also: How to make a low-calorie dessert

By the way, another name for these cakes is often found – “macarons”, while it is indicated that “macarons” are American cakes, not at all similar to French ones. In this master class we write “macarons” because that’s how Frederic Guino pronounces the name.

What you will need:

For 50 macarons

250 g sugar

250 g powdered sugar

250 g almond powder

1.5-2 glasses of water

1 tbsp. cocoa

Step 1. Prepare the syrup

A glass of sugar should be mixed with water and heated. This can be done over medium heat, but you will need to stir the syrup frequently. It should become stringy and yellowish. Then we turn it off and mix it properly. The water is completely evaporated, and the syrup itself reaches the desired temperature - 80 C, it cannot be hotter, otherwise the whites will curdle.

How to check that the syrup has reached the desired consistency and temperature, because not everyone has a thermometer in their kitchens? You need to take a wine funnel or drip catcher, lower its narrow side into the syrup, and then blow into the wide one. If a sugar bubble forms, the syrup is ready.

Step 2. Beat the whites

You need to take half of the whites, 3 pieces, and beat until soft peaks form, that is, peaks should appear, but may fall off. The eggs should not be cold; take them out of the refrigerator half an hour before cooking. Then add sugar syrup to them without stopping whisking. This is the easy way.

You can also add syrup to the whipped whites and heat the mixture in a water bath. Heat for several minutes, stirring. To determine what is ready, you need to dip your finger into the mixture; if you feel a slight “bite”, you can turn it off.

Read also:

But let's return to the first method - you need to beat for quite a long time, the mass of protein along with sugar syrup will thicken and become very stiff. The kind that will freeze in peaks if you remove the whisk from it. The bowl in which you beat should become noticeably hot. This means whisking is enough.

Step 3. Mix almonds and powdered sugar

They need to be mixed very thoroughly and then sifted. Then add the remaining three proteins to the mixture. And put cocoa. Mix everything until smooth.

Important. You need to use almond powder, and not just almonds crushed in a coffee grinder.

Advice: Macarons can be colored not only with cocoa, but also with other food colorings. If you take liquid ones, then add them at the very end, before forming the macaroons.

Step 4. Combine the two mixtures

You need to mix the mixture with powder into the meringue, and not vice versa. It is important. First, mix from bottom to top, slowly, but quite intensively. Then add movements from top to bottom, as if spreading the mixture.

It is not recommended to use a mixer at this stage as the mixing will be too fast and will break up the consistency of the meringue. Don't worry if the squirrels fall off, that's what we're aiming for. If they do not fall off, but remain fluffy, then you will not get the effect of an “egg shell”, a crunchy crust covering the soft, slightly viscous center of the macarons.

The texture of the macaron is perfect when we see it fall off the spoon and stretch a little.

Step 5. Form macarons

You need to put the dough into a pastry bag. Line a baking tray with baking paper and squeeze out small portions of dough onto it, trying to keep them even. You can do this on top, but it's not the best option, says Frederic, as it will leave a barely noticeable tail at the top of the macaron. It is better to form macarons from the side. When the dough has squeezed out enough, stop pressing and tear off the dough with a sharp movement.

After the macarons are placed on the baking sheet, you need to tap the bottom of it a little so that they become round and even.

And then leave it on the table to rest for at least 10 minutes, but better yet, you can even wait 40 minutes. They should dry out a little. And when you touch them, don’t stick. Then you can put it in the oven.

Step 6: Bake the macarons

Bake at 160 degrees for 8 minutes. It is not advisable to open the oven until this time has expired.

When you take the pan out of the oven, let the macarons cool. After this, they will easily come off the baking sheet.

Step 7. Add the filling

This can be done with a teaspoon, knife or pastry bag - whatever is convenient. You need to put a little filling, about ½ teaspoon, put the other half of the macaroon on top and twist it a little, pressing down a little. You need to grab the sides where the foam part of the macaroon, the so-called “skirt,” begins. If you press from above, the macaroon will crack.

Praline filling

250 g 35% cream

125 milk chocolate

125 dark chocolate

Heat the cream a little, then add the chocolate. Stir until the chocolate has melted and the praline has thickened slightly. Then remove from heat and cool.

Homemade ways to make macaroni cake: recipes.

Macarons (macaroni cake) require careful adherence to proportions and the main features of the technological process. The slightest deviation from these requirements leads to disastrous results and disappointment in the possibility of preparing this dessert at home. I bring to your attention several proven recipes for this French cake - from the most complex to the simpler.

How to cook macaroni cake: classic recipe

The key to a delicious dessert: strict adherence to the recipe

Since this dessert is very demanding to prepare, try baking a small portion the first time.

Prepare:

  1. Almond flour and powdered sugar - 150 g each
  2. Egg whites – from 2 eggs, 60 g each (aged at room temperature for at least a day)
  3. Sugar – 210 g (150 g for dough, 60 g for filling)
  4. Water – 60 g
  5. Food coloring – 3 g
  6. Raspberries – 600 g
  7. Dark chocolate – 200 g
  8. Cream 30% – 200 g

Detailed technological steps:

  • The basis of this cooking method is Italian meringue, which guarantees the highest probability of perfect baking. To determine the temperature of the syrup mass during cooking, you must have a candy thermometer.
  • For the filling we need ganache. We prepare it a day before preparing the macarons.

For this:

  1. Mash raspberries using a blender
  2. Grind through a sieve
  3. Combine with sugar, add the amount to your taste (60 g)
  4. Boil the cream
  5. Mix with dark chocolate
  6. Pour into raspberry puree
  7. Whisk
  8. Cover with polyethylene
  9. Keep in a cool place for a day
  • We prepare the dough base of the cake as follows:
  1. Sift flour and powder into one container
  2. Fry for about three minutes at a temperature of 120 degrees
  3. Cool down
  4. Combine with dye and protein

Important: Keep the whites for at least 24 hours at room temperature in advance. This is the key to the ideal taste and appearance of the finished product.

  • For the syrup:
  1. Mix sugar and water
  2. Heat over low heat until sugar dissolves.
  • Next, beat the remaining egg white until foam forms.
  • Carefully pour the syrup into it, without touching the walls of the bowl or the mixer whisk.
  • Beat until the mass cools to 30 degrees
  • Add the resulting meringue into the flour step by step.
  • Stir until a heavy, viscous mass is obtained.
  • Having reached this state, stop kneading. A prolonged procedure may result in the formation of a dough of inadequate quality.
  • For a pastry bag we select a flat round nozzle with a thickness of 8-10 mm
  • Transfer the resulting mass into it
  • Place the pasta in staggered rows on a baking sheet lined with parchment paper. It’s better to stock up on a special silicone mat for cakes, where clear shapes are already highlighted
  • Shake the baking sheet with semi-finished products so that they are evenly distributed and any remaining unnecessary air disappears. You can let it sit for about an hour. But I sent it straight away for baking. The dough has risen well
  • Bake in a preheated oven on convection mode at 150-16 degrees
  • First, 7 minutes in one position, then remove the baking sheet and turn it 180 degrees.
  • Bake for another 7 minutes
  • Remove the baked goods after the sheets have cooled

If during the baking process the dough does not rise, look for the reason in violation of the cooking technology: the ingredients were not measured accurately, the dough was not kneaded correctly (we stopped too late; it turned out too tight), low oven temperature.

  • Now let's move on to connecting the halves
  1. Select the most suitable blanks in size
  2. Using a pastry bag, squeeze ganache onto one of the slices and cover with the other half.

Video: Macaron - almond cake. How to cook Macaron? Simple recipe: macarons, macarons, macaroni

How to make macaroni cake: a simple recipe


An easy way to make macaroni cake

Another proven cooking method. If you didn’t succeed in cooking according to the previous recipe, you can definitely handle this. A convection oven is required. If this mode is missing, do not try to experiment - it will not work.

We prepare:

  1. Room temperature protein – 105 g
  2. Sugar – 110 g
  3. Finely ground almonds (not ready-made purchased flour) – 140g
  4. Powdered sugar – 90 g
  5. Salt – ¼ tsp.
  6. Gel food coloring – 1 sachet

Let's get started:

  • Combine the measured amount of sugar and almond powder, grind, sift
  • Melt sugar and protein in a water bath
  • Stir, not allowing the protein compounds to coagulate, until the sugar is completely dissolved.
  • When the temperature reaches 60 degrees, remove from the stove
  • Sprinkle some salt
  • Beat until thick foam. We check readiness with a knife - a trace remains, which means peaks of the required density
  • Add food coloring and 1/2 of the almond mixture
  • Mix well, add the remaining flour

Important step: We begin to mix the dough until it begins to flow from the spoon with a flexible ribbon.

  • Then immediately squeeze it out evenly onto a silicone mat and into a hot oven.
  • Convection mode, temperature 120 degrees
  • Baking time 25-30 minutes
  • Move the mat after baking to a cold surface
  • After 10-15 minutes we remove
  • For the filling we use butter cream with any additive: jam, flavored syrup or paste, condensed milk

Enough:

  1. beat softened butter with 5-8 tablespoons of additive
  2. grease the meringues and connect them to each other

This is a very capricious dessert that requires: ideal quality products, ideal temperature conditions, certain humidity in the room, and a special oven mode. It’s much easier to prepare a milk girl, the recipe for which I suggest you read. But, surprisingly, with each unsuccessful attempt at cooking, excitement appears: to cook it again and again. And when you finally achieve what you set out to do, you feel an indescribable satisfaction.

Video: How to make French macaron cake? Delicious

Dear readers, today we’ll talk about a recipe for making macarons at home. In our country they are called macaroons, macaroons, but correctly it sounds like macaroon, which translated from French means “to break, crush.”

They received this name due to almond flour and the method of its creation. There are several versions of this dessert, but macarons have taken root in France, so they are considered to be a French dish.

They are prepared very simply, the main thing is to follow the recipe and all recommendations from the quantity of ingredients to their temperature.

Macarons recipe

Kitchen appliances and utensils: oven, baking sheet, mixer, parchment paper.

Ingredients

Step by step recipe

  1. Pass 250 g of powdered sugar and 250 g of almond powder through a sieve to get rid of large pieces, especially for almonds. For greater accuracy, it is better to weigh them sifted. Mix the powders together.
  2. Separate 90 g of whites from the yolks and add them to the mixture. Mix all. It is better to use egg whites at room temperature.
  3. Place 250 g of sugar and 75 g of water in a saucepan with a thick bottom. When the mixture boils, cook over low heat, stirring constantly. It is better to stir the syrup by rotating the saucepan to avoid crystallization.

  4. Using a mixer, beat another 90 g of egg whites.

  5. When the syrup reaches 118 degrees, remove it from the heat and pour it into the whites in a thin stream. Beat until a thick white mass that does not run off. We made French meringue.

  6. Add the meringue to the powder mixture in three stages. As a result, we will be able to obtain a viscous mixture.

  7. Transfer the resulting dough into a pastry bag. Line a baking sheet with parchment paper and place the future macaron halves. They need to be the same size. When laying out, keep a short distance from each other.

  8. At the end, lift and throw the baking sheet on the table several times so that the shape of each half takes on a rounded shape and excess air is released from them. Leave the prepared pieces for 15 minutes. At this time, preheat the oven to 150 degrees. Before putting the macarons in the oven, you should test them with your finger by pressing a little. They should not stick to your hands.
  9. Place in the oven, set the temperature to 140 degrees. Bake for 10 minutes. Depending on the oven, I can recommend turning the baking sheet to the other side after 6 minutes of baking so that the pieces are evenly baked.

  10. Remove the finished pasta from the baking sheet along with the parchment paper and place on a wire rack to cool. This way you can easily remove them from the paper.


Preparing the filling

The filling for our dish can be absolutely anything: chocolate, fruit or cream. Today we will make chocolate ganache because it is very simple.


Video recipe

And now, dear readers, let's watch a detailed video of making macaroni cakes at home using a very simple and detailed recipe.

It is believed that French macaron is very finicky to prepare. Many people agree with this, because everything depends on the oven and the correct preparation of the ingredients. We remember that the first pancake is always lumpy, so never stop, even if you didn’t succeed the first time. All comes with experience.

Make this dessert several times at home, and your abilities will not be inferior even to famous French chefs. Let's take a closer look at a simple step-by-step recipe with photos of making coffee and chocolate macaroons at home.

Chocolate coffee macaron cookie recipe

Cooking time: 30 minutes.
Number of servings: for 15 cakes.
Kitchen appliances and utensils: oven, mixer, parchment paper baking sheet.
Calories: 299.7 kcal per 100 g of product.

Ingredients

Step by step recipe

  1. First we need to mix all the dry ingredients. To do this, pass 55 g of almond flour, 25 g of cocoa and 130 g of powdered sugar through a sieve into a deep bowl. Mix with a whisk.

  2. Now we will prepare French meringue. Place 70 g of whites in a bowl; they can be obtained from two large chicken eggs. Add a pinch of salt and beat with a mixer at minimum speed at the beginning and gradually increase its speed. We need to get fluffy white foam.

  3. Then add 80 g of sugar to it in parts. Beat the mixture until it forms stiff peaks—a thick white mass that does not run off.

  4. Add the meringue to the dry mixture in three stages and mix gently. In professional language this dough is called “macaronage”. When kneading, you need to remember that it is better to under-mix it than to over-mix it. As a result, you need to get a homogeneous elastic mass. Place the resulting dough into a pastry bag with a round tip, approximately 8-10 mm in diameter.

  5. Line a baking sheet with parchment paper or a silicone mat. You can first draw circles of the required diameter on it for the workpieces. Pipe the dough, keeping the distance.

  6. Next, you need to throw the baking sheet several times on the table so that the patterns on the surface of the workpieces diverge, and you get a flat surface. Leave them for 15-20 minutes until a crust appears. Place the pasta in the oven preheated to 150 degrees for 15 minutes.

  7. Now it's time to make the chocolate ganache. Bring 100 g of cream to a boil, pour in 100 g of chocolate, chopped into small pieces and add 0.5 tsp. coffee extract or 1 tsp. instant coffee. Mix everything until smooth, add 10 g of butter and mix again. We need to get a homogeneous elastic mass.

  8. Place the finished ganache in a pastry bag and leave it in the refrigerator for a couple of hours, allowing it to harden. Remove the finished pasta halves from the oven, remove from the baking sheet along with the mat and allow to cool completely. This way they can be easily removed without damage.
  9. You can apply ganache to the bottom of one half and connect it to the other half. Do these manipulations with each cake. Let them sit for a couple of hours to soak in, and you can enjoy the French dessert.

Video recipe

And now I invite you to watch a short video that describes in great detail the entire process of preparing a delicious dessert. You will learn how to properly prepare the ingredients and what kind of macaroni cookies this recipe turns out to be.

Serving options

  • These cookies are often sold in gift boxes. They will be an ideal gift for your loved ones.
  • Serve them with your favorite drinks.
  • With the help of food coloring, cookies can be made into different colors, which looks very beautiful. These cookies are not just a dessert, but a real work of art.

Cooking options

  • They are very easy to prepare at home and turn out incredibly tasty. The cream for their filling can be creamy, chocolate, custard or any other at your discretion. The recipe is very affordable, try it.
  • And here is the best dessert of Soviet times. I remember in those days they were frequent guests at the holiday table. Yes, we still enjoy preparing them for our households.
  • And these are my favorites. If you want to truly surprise your guests, prepare such a dessert; everyone present will appreciate it.
  • And finally, I share with you the cooking idea. It is baked in the form of a pie and divided into portions, so it can be called a “smart pie.”

Dear readers, I hope I was able to be useful to you today, and you used my recipes with photos of delicious macarons at home. Write your feedback and additions, if any, in the comments. And now I wish you success and bon appetit!

The pasta recipe is simple, but preparing the delicacy requires skill. The first attempt may not be successful, often resulting in cakes that are flat, cracked, or too hard. There is no need to despair. Tender, crispy macarons deserve to be on your dessert menu. Try different versions of this delicacy and be sure to find your favorite flavor.

Macaroni is a true masterpiece of French confectionery art. Their history goes back several centuries. Once upon a time, cakes made from grated almonds were prepared in monasteries and served to the royal table. Today, macarons are sold in all French patisseries. Cakes are not cheap, because they are made from expensive natural ingredients, and the baking process is very labor-intensive.

Delicate cakes with a layer of soft cream or jam are prepared from grated almond kernels, egg whites, finely ground powdered sugar and various additives.

Properly baked pasta has a thin, crispy crust that melts in your mouth and contrasts pleasantly with the soft layer. The bright color of the cakes is also noteworthy: pink, brown, green, lilac, golden yellow.

There are dozens of types of pasta: pistachio, chocolate, raspberry, vanilla, blackcurrant, lemon. All of these options are quite possible to prepare at home.

The most common layer used for cakes is a version of thick French cream called ganache. Sometimes it is replaced with a thin layer of jam, then the cake acquires a slightly sour taste.

Double chocolate

Try making chocolate brownies with white chocolate ganache. Macaroni dessert has a delicate and balanced taste, moderate sweetness and high calorie content.

  • 110 g fine almond flour;
  • 225 g powdered sugar;
  • 50 g very fine granulated cane sugar;
  • 4 egg whites;
  • 25 g of natural cocoa powder.

For the ganache:

  • 100 g white chocolate;
  • 50 g heavy cream.

Peeled, scalded and dried almond kernels are turned into flour using a coffee grinder. Then the flour needs to be sifted, it should become very fine and homogeneous. Almond flour, powdered sugar and cocoa powder are mixed in a food processor. The finished mixture is poured onto a baking sheet lined with paper and placed in an oven preheated to 150°C. The almond mass is heated in the oven for about 5 minutes, then cooled and sifted.

Separate the whites from the yolks and beat them into a strong foam, adding sugar in small portions. Add dried almond flour with cocoa and powdered sugar to the whipped whites. Gently mix the resulting mass. It should become homogeneous and viscous.

Prepare the filling. Break the white chocolate into pieces, add cream and heat in a water bath, stirring constantly. The resulting mixture must be cooled well.

The baking tray is covered with baking paper. To make the products perfectly even, you can use special stencils for pasta or draw a sheet of paper with a compass. The blanks in the form of flat cakes are deposited using a pastry bag. The cookies are left in the open air for about half an hour, during which time a characteristic thin crust forms on their surface. Then the baking sheet is placed in the oven, preheated to 170°C.

The products need to be baked for 5-6 minutes, then the baking sheet is turned over to the other side and placed in the oven again. This technique allows all the macaroni to bake evenly.

The baking sheet is removed from the oven, the pasta is lightly sprayed with cold water and separated from the sheet. Then the workpieces need to be cooled, after which assembly should begin. A layer of ganache is squeezed out of a pastry bag onto the workpiece, turned upside down. The pasta dessert is covered with the other half and placed on a plate. Finished products can be stored for several days, but they are usually eaten much faster.

Raspberry dessert: for those who like it sour

Raspberry macaroni with a layer of homemade jam has an original, sour berry taste.

To give them a bright color and rich taste, use safe food colors and flavors. According to the proposed recipe, you can prepare products with strawberry, lemon, orange, and cherry flavors. Instead of jam, you can use dark, milk or white chocolate ganache.

To prepare you will need:

  • 300 g white almonds, ground in a coffee grinder;
  • 300 g powdered sugar;
  • 110 g egg whites;
  • a few drops of dark pink dye;
  • 3-4 drops of raspberry essence.

For the Italian meringue:

  • 300 g fine granulated sugar;
  • 110 g egg whites;
  • 70 ml water.

For the raspberry layer:

  • 500 g frozen berries;
  • 10 g gelatin;
  • 225 g granulated sugar.

First prepare the raspberry layer. Place the berries in a saucepan, add half a portion of sugar and gelatin powder. Stir the mixture and add the remaining sugar. Stirring, cook the jam over medium heat for about 5-7 minutes, then remove from the stove and cool.

In the bowl of a mixer, combine crushed almonds and powdered sugar. Add egg whites, coloring and raspberry essence. Beat the mixture until completely smooth.

Prepare Italian meringue. To do this, sugar is dissolved in water and heated to 118°C with constant stirring. The whites left for the meringue are whipped and brewed with hot sugar syrup. It is important to maintain the temperature of the syrup so that the meringue is smooth and uniform. The mixture is whipped until it cools to approximately 40°C.

The meringue is mixed into the almond mass in portions. The mixture should become smooth, shiny and completely homogeneous. Using a pastry bag, pipe the macaroni blanks onto a sheet of stencils placed on a baking sheet. Then tap the back of the pan to give the cakes a more even shape. Let the products stand for 20-30 minutes and place them in an oven preheated to 170°C. If the cookies are placed in the oven without settling, the surface may crack.

The products are baked for about 12 minutes, then removed from the baking sheet and cooled. The cooled pieces are coated with raspberry jam and glued together in pairs. The finished pasta is laid out on a beautiful dish and served for dessert. They are especially delicious with strong black coffee or freshly brewed tea.

Have you already tried making macaroni cake according to the recipe? If the experiment was a success, continue the experiments, changing the filling, adding food coloring and interesting flavors. The peculiarity of macaroni cakes is not only their exquisite taste, but also their elegant appearance. Beautiful multi-colored products will become a real table decoration and a stylish gift for those closest to you.