Macaroon French Cookies - Two-Fill Recipe

Kitchen appliances and utensils:

• fridge;
• kitchen oven;
• baking tray;
• tack;
• silicone spatula;
• medium sieve;
• Kitchen Scales;
• 2 bowls are deep;
• knife;
• parchment paper;
• deep plate;
• 3 bags of pastry;
• nozzle for cream;
• mixer;
• blender
• glass;
• small stewpan;
• plate;
• 2 small bowls;
• spoon;
• serving dish.

Ingredients

Step cooking

Preparation of raw materials and ingredients

1. Put a bowl on the scales, nullify and sieve almond flour through a medium sieve. You need 100 g of sifted flour. This must be done so that large particles of nuts that can affect the texture of the dough are not caught. Even in very fine flours, up to 10% of nut crumbs can be sifted out.
   
2. Sugar powder is also better to sift, so as not to come across lumps. Add 100 g of powder to a bowl of almond flour.
   
3. Mix well and sift again. Bowl with powder and flour set aside for now.
   
4. Prepare in advance, so as not to be distracted, prepare a bag with a nozzle. For jigging macaroons use nozzles with a round hole (8-12 mm). If there is no nozzle, you just need to cut the nose of the bag. Paste the pastry bag with the nozzle inside into a large glass and wrap the neck with it. It turns out like a funnel, it is very convenient to put dough, creams and other fillers in it.
   
5. For the recipe, you need 70 g of protein, usually 2 large or 3 medium eggs. Get them in advance from the refrigerator so that they warm up to room temperature, wash and dry. In a clean, dry cup, gently separate the whites from the yolks. Weigh exactly 70 g into a deep whisking bowl; proportions are very important.
   
   Important! To whip the proteins well, you need to take into account some rules: water, fat, and yolk are not allowed to enter the protein; proteins should not be chilled. At room temperature, the protein becomes viscous, whips more slowly, but is better saturated with oxygen.

Beating and kneading dough

1. At a low mixer speed beat the whites to a small foam. To stabilize the protein, add a pinch of citric acid and, while continuing to whisk, increase the speed of whipping to medium.
   
2. Beat until light peaks.
   
3. Continuing to beat, pour 90 g of granulated sugar and a pinch of food coloring in a thin stream. Dyes are best used dry because excess fluid can affect the structure of the protein.
   
4. Beat until solid peaks, the mass should be dense and strong. And then you can interfere with the meringue in a mixture of flour and powder prepared in advance.
   
5. With a spatula, add the meringue in parts to the flour and gently knead (with movements from the bottom up) until smooth. Knead gradually and for a long time until the dough begins to become glossy and more liquid.
   
6. As soon as the dough slowly starts to drain from the shoulder blade with a thick ribbon - get the desired texture.This moment is extremely important: if the mixture is not quite homely and thick, the macaroons in the oven may crack ugly, and if it is broken and liquid, they will not rise and characteristic skirts will not form.
   

Formation

1. Place the resulting dough in a previously prepared pastry bag.
   
2. Cover the baking tray with a sheet of parchment and put the same circles, 2-3 cm in size, out of the bag. Preferably staggered. This is necessary for better uniform heating of macaroons during baking.
   
3. To get rid of the air bubbles in the rounds, you need to bake the baking sheet a couple of times on the table. For the famous skirts to appear in macaroons, they must be left alone for 30-40 minutes, so that they dry out a little.
   

Baking

1. While the macaroons are drying, turn on the oven at 140 ° C, simple heating from above and below, without any fans and other options. Bake on the middle shelf of the oven. Set the time on the timer. It usually takes 12 to 18 minutes to bake.
   
2. At about 3-5 minutes, skirts will begin to appear. This is the first sign that the entire previous process has been correctly done.
   
3. After about a minute, when all the skirts have grown, it is recommended to open the oven and release excess moisture.
   
4. At the twelfth minute of baking, you can check the readiness of macaroons. As soon as the sole will easily move away from the paper, and the lid itself will not sag when pressed, the cookie is ready.
   
5. Remove the baking sheet from the oven and immediately remove the parchment and macaroons from it. On a hot sheet, thin cookies can dry out.
   

Chocolate ganache with nutella

1. Pour cream (50 ml) into a saucepan and heat on a stove.
   
2. Grind dark chocolate (30 g) with a knife into small crumbs and pour into a small bowl.
   
3. Add 30 g nutella to this.
   
4. Pour a mixture of chocolate and pasta with hot cream, mix everything quickly.
   
5. The chocolate will bloom during stirring and the mass will become homogeneous. Cooked ganache leave to cool.
   
6. Place cold ganache in a pastry bag and leave in the refrigerator until thickened.
   

Blueberry Cream

1. Grind blueberries (50 g) with a blender until mashed.
   
2. Beat soft butter (60 g) with a mixer with icing sugar (60 g) until fluffy.
   
3. Slowly, without stopping the whipping, pour in the blueberry puree and a pinch of salt.
   
4. Beat until fluffy.
   
5. Put the finished cream in a pastry bag.
   

Stuffing filling

1. When the halves for macaroons have cooled, you can combine the cookies in pairs. Put cream or ganache from one pastry bag onto one half of the cookie and cover the other.
   
2. Place all macaroons stuffed with filling in a container and put in the refrigerator until the next day.
   
3. During the night, the cookie crust is saturated with ganache or cream and it will better convey its taste.
   

Shortly before serving, take the macaroons from the refrigerator and carefully place them on the dish with an unusual bend.

Video recipe

This video will help you follow the cooking of macaroons at home. You will see all the stages of making this cookie in dynamics.

Other cookie recipes