Macaron Recipe

Аir meringue cakes called "macaroon" are increasingly found. The fact is that these are two completely different cakes. Make macaroon according to our recipes and taste the difference. Macaron and macaroon have a common origin from the Italian word “ammaccare” (crumple, squeeze), and their pastry ancestor was macaroons. Subsequently, the historical paths of these cakes diverged, and now they relate to completely different national cuisines. Macaron - French dessert. These are light meringue cookies with soft toppings and crisp. Traditionally, it is round in shape and consists of two halves, smeared with cream. Prepared from almond flour, egg whites and sugar.
Ingredients: 150 g almond flour
150 g icing sugar
150 g sugar
50 g of water
3 egg
food coloring
bar of white chocolate
50 ml cream
1 tbsp. honey
There are some secrets to making these cakes. It is the observance of these nuances that will provide the perfect result. Egg whites should be “aged”. Separate the protein from the yolk three days before cooking and leave to stand in the refrigerator. Sift flour 3 times. That is so much, no more and no less. On the first screening, you get rid of lumps, on the second - you make flour air, and on the third - you sift the flour together with powdered sugar. It is thanks to these sifting that the dough becomes glossy. Dry the dough. Do not immediately put the letter with the pastries in the oven. Leave them to lie on the table for another hour. Put the cookies on a baking sheet staggered and leave the oven slightly ajar. Due to this, circulate in the oven in the correct way and excess moisture will come out.