Macarons Cookies
Description
The recipe won't take much time. Store the finished cookie halves in a sealed glass container. After filling with the filling, place them in the refrigerator and let them soak for several hours. A crispy crust will form on top, while the center becomes saturated with the filling. Very tasty. Serve chilled.
Instructions
- 1
Step 1
First, prepare all the ingredients. Divide the egg white into two equal parts of 50 g each.
- 2
Step 2
Sift the powdered sugar and almond flour. Mix together.
- 3
Step 3
Bring the water and sugar to a boil. You can add food coloring at this point. Be sure to measure the mixture's temperature. When it reaches 90°C, start beating one portion of egg white with powdered sugar. Continue heating the mixture.
- 4
Step 4
When the egg whites are beaten to a firm, stable foam, continue beating and gradually pour in the sugar syrup. Keep beating the mixture until it cools down to 40-45°C.
- 5
Step 5
Add the second part of the egg white and the mixture of powder and flour to the cooled mixture. Very carefully start mixing from the edges toward the center.
- 6
Step 6
At first the mixture will be thick. Then it will start to become thinner. As soon as it begins to run off the spatula, stop stirring.
- 7
Step 7
Using a piping bag, pipe round cookies of the same size onto a baking sheet. Leave them on the counter for 30-40 minutes. They should dry slightly and spring back a little when touched with a finger. At this point, place them in the oven at 150-160°C (300-320°F) for 10-20 minutes, depending on your oven. About 10 minutes after baking begins, carefully lift a cookie with a knife to check if it's done.
- 8
Step 8
For the filling, you can use a huge variety of options, ranging from jam and preserves to more complex creams. My filling consists of cream cheese with fruit confit.