Homemade macarons (macaroons)
Description
The baking process is simple and quick. With this recipe, you'll be able to make perfect macarons with ruffled edges and smooth tops! There are many nuances when preparing these delicate cookies, but if you pay attention to every detail, the macarons turn out both beautiful and delicious. Be sure to measure the ingredients precisely. Remember that the room should not be humid, and the macarons piped onto the baking sheet must rest for about 1.5 hours at room temperature until their surface becomes completely dry—this ensures the formation of the "feet" and smooth tops of the finished cookies. So, here's how:
Instructions
- 1
Step 1
1. First, sift the almond flour and powdered sugar. Mix them together and sift a second time.
- 2
Step 2
2. Separate the egg white from the yolk into a dry bowl (the eggs should be kept at room temperature for 2 hours beforehand). Beat the whites on low speed until light foam forms, then add lemon acid.
- 3
Step 3
3. Increase the speed to medium and beat with a mixer until soft peaks form. Gradually add the sugar in a thin stream, continuously beating the mixture. Add the food coloring and beat until stiff peaks form. Finally, increase to high speed and beat for several more seconds.
- 4
Step 4
4. Gently fold the meringue into the sifted flour and powdered sugar, mixing from the bottom up until smooth (about 50 turns; the batter should fall from the spatula in a ribbon-like stream).
- 5
Step 5
5. Transfer the dough into a pastry bag and pipe vertically onto a parchment-lined baking sheet macarons 2-3 cm in diameter.
- 6
Step 6
6. Next, lift the baking sheet several times and tap it against the table. You can prick large bubbles with a toothpick. Leave the macarons for 1-1.5 hours so their surface becomes dry and no longer sticks to your hands.
- 7
Step 7
7. Prepare the first filling: chop the chocolate with a knife, mix it with "Nutella" and hot cream. Stir the mixture until smooth and set aside to cool.
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Step 8
8. For the blueberry filling, lightly squeeze the berries to remove excess liquid and blend into a puree using a blender. Add powdered sugar to the butter and beat with a mixer, incorporating a pinch of salt.
- 9
Step 9
9. Add the berry purée and blend until smooth. Transfer the filling into bags and refrigerate until cooled.
- 10
Step 10
10. Bake the macarons for 11–14 minutes in a preheated oven at 150 degrees. Check for doneness by gently pressing the surface of a macaron: it should not wobble.
- 11
Step 11
11. Let the macarons cool and then sandwich them together with the filling.