Classic French dessert has gained a dizzying popularity in the vastness of our country. Now mysterious colored pirozhenki can be bought not only in the local confectionery, but also make them at home. About all the secrets of cooking macaroons and the most delicious recipes, we'll talk further.
Coconut macaroons - recipe
Ingredients:
For macaroons:
- almond flour - 140 g;
- powdered sugar - 160 g;
- cocoa powder 30 g;
- large egg whites - 2 pcs .;
- granulated sugar - 50 g.
For vanilla cream:
- butter - 55 g;
- vanilla paste;
- powdered sugar - 340 g;
- milk - 15 ml;
- coconut shaving.
Preparation
Before you cook macaroons, you need to carefully sift the basic dry ingredients for them, that is, almond flour, cocoa and sugar powder, this simple trick will not only help us get rid of unwanted large particles, but also make the dessert more airy.
Whisk egg whites until soft peaks, add sugar, and continue whipping until the peaks become firm. Using a silicone spatula, gently knit whipped proteins with dry ingredients. The mixture for macaroons of the correct consistency very slowly tightens the trace left after the application on the surface by the scapula.
Fill the confectionery bag with the mixture and set the macaroon biscuits on the silicone baking mat. Carefully, tap the tray against the surface of the table a couple of times to get rid of air bubbles. Sprinkle the cookies with coconut chips and leave in the air for half an hour - the surface of the macaroons should be tightened with a film.
Baking macaroons will take no more than 15 minutes at 160 ° C, to touch the surface of the cookie should not be sticky.
Now we take the recipe for toppings for macaroons, in our case - oil cream . Beat soft butter, add vanilla and sugar, half at a time. At the end, add a spoonful of milk, stir the cream and add it with coconut shavings.
We put on half of the liver a layer of cream and cover with the second half. Now macaroons can be stored at room temperature for up to 2 days, but they usually end much faster.
Pistachio macaroons - recipe
Ingredients:
For macaroons:
- egg whites - 90 g;
- powdered sugar - 145 g;
- sugar - 70 g;
- flour from pistachios - 115 g;
- green food color.
For cream:
- fresh strawberries - 200 g;
- fatty cream - 150 g;
- white chocolate - 200 g.
Preparation
As in the previous recipe, the first thing to do is to sift the nuts with the powdered sugar. Separately beat the egg whites, add sugar to them and continue whipping until we achieve solid peaks. At this stage, a drop of dye can be added to the proteins, but this is not necessary. We combine proteins with dry ingredients and gently knead the smooth dough for about 30 seconds.
Fill the half of the confectionery bag and set the macaroons on the silicone mat. We give macaroons for half an hour, and then bake at 160 ° C for 15 minutes.
Cream for macaroons in this case will make chocolate ganache. To make chocolate ganache, we mash fresh strawberries with cream and bring the mixture to a boil. Filter the milk through a sieve, and boil again. With hot milk, pour in the white chocolate and mix, waiting for the moment when the chocolate melts.
We pass to the collection of macaroons. When the pistachio base is cooled, using a pastry bag with a round nozzle, we plant the strawberry ganache with white chocolate on the surface of the biscuit, then cover it with the second half of the biscuit and our macaroons are ready according to the classic recipe.