Macarons or macaroons – delicious little French pastries and aerobatics pastry skills. There are actually a few subtleties and dangerous things, knowing that even a beginner will cope with this process. And what is the scope for experimentation! Hundreds of shades hundreds of choices of toppings… And each is striking in its exquisite delicious taste. We will prepare the apricot macaroon.
Coffee grinder or blender, a Sieve, Blender or food processor, kitchen Scales electronic, Bowl – 2 PCs, table Spoon, tea Spoon, a Pastry bag with a nozzle of 8 mm, Spatula, Baking sheet, baking paper
Step 1: Prepare the proteins.
One of the main ingredients for the preparation of macaroon is “aged” proteins. How they differ from regular protein?
The cause of most failed macaroon (cracks while baking or the lack of “skirt”, or both) – the excess moisture and viscosity of proteins. Therefore proteins “sostarivayut”: separated from the yolks very carefully, placed in a suitable container, cover with clingfilm, pierce holes in it, so that moisture can freely evaporate, and store in the refrigerator until use 2-7 days.
Over time, the proteins lose their moisture. In addition, some of the chemistry, albumin – a component of the protein in an alkaline environment over time, loses its binding ability, and proteins become more “liquid”. The use of “aged” proteins allows to obtain a smooth and shiny surface of the macaroon, as well as the beautiful “skirt” in the process.
Step 2: Make the almond flour.
Almond flour is another main ingredient for the preparation of macaroon. It can be ready to buy, unfortunately only in big cities or through the Internet, and you can prepare yourself.
For making almond flour, you can use unpeeled almonds, but traditionally it is blanched (scalded) and purified. To remove the peel from almonds it pour boiling water (water should completely cover the nuts) for one minute. Then boiling water is drained and pour the almonds in cold water for a minute. After this procedure the skin is easily removed. If manipulation done with boiling water and cold water did not help, means or almonds too dry, or not very fresh – repeat the entire process again.
Peeled almonds place on a kitchen paper towel, it will absorb all the water. Put the nuts on the laid parchment baking sheet and dry in oven at 100 degrees for 20-25 minutes. The oven door slightly to come out steam. Our task is to dry the almonds, it should not change colour or burn. Then remove the almonds from the oven and leave until cool.
Grind the almonds into flour in a coffee grinder is the best option, or using a blender. However, not every blender can handle this task.
Almonds contain water and oil – the main enemies of good almond flour. In the process of grinding the walnuts turned into a paste, they need first to keep in the freezer for about 30 minutes; second, to grind small portions, about 40-50 g; third, add sugar powder, which quickly absorbs excess moisture.
Shred the powder in the almond there is no need in a good coffee grinder 4-5 seconds for each serving.
Important! Proportion is very important, if you want to make macaroons, so to measure by eye does not work, you need to know exactly how many grams. Without the electronic scales can not do.
Immediately weigh the required amount of almonds and powdered sugar. Then weigh portions of about 40-50 g and add to the bowl of the grinder. For each such batch requires one tablespoon with a hill of powdered sugar. Chopped almonds peresypaya in a clean, dry bowl.
Sift the crushed almonds with the icing sugar through a sieve. Remaining large particles of nuts may be discarded or sent back to the grinder if a lot of them.
Step 3: Make the almond meringue.
This recipe of meringue – French, it is the easiest. There are still Italian and Swiss, more complex, with sugar syrup.
Remove from the refrigerator “aged” proteins and allow to warm to room temperature. Put into a suitable bowl or the bowl of a food processor, start whisking at low speed. Add the lemon juice or citric acid to accelerate the foaming. Sugar start adding when protein foam begins to thicken, but not before, otherwise it may not be the required amount.
Continue whisking until you get a thick, highly resilient and dense foam or as they say confectioners, until stiff peaks. Continue beating for a few seconds to “fix” the result.
Add the dye and mix gently to get a uniformly colored mass.
Mix whites with almond flour. Stir gently, better spatula, until the dough becomes the right consistency: if the spatula to lift, it will be evenly “drain” unbreakable tape.
Fill the dough in a pastry bag and put macaroons on a parchment covered baking pan.
Leave them at room temperature for one hour to dry and the top was a thin layer.
Bake macaroons in a preheated 150 degree oven for about 15 minutes. Remove the cooked macaroons from the baking tray and leave to cool on the paper. Do not attempt to remove hot meringue, they must be completely cool.
Step 4: Make the apricot stuffing.
Options prepare the filling for the macaroon set. This is the most simple and quick to prepare, but no less delicious. The softened butter beat with sugar and apricot jam. All the sugar is not immediately pour. You may need a little more if the jam is sour, or less if the jam is very sweet. Butter is an amazing way to highlight all that is best in the apricot jam flavor and aroma of apricots. If you want the cream was more vivid, you can add a little food coloring.
Step 5: Make a macaroon.
Remove cooled macaroons from the parchment. Fill cream pastry syringe. Squeezing the filling into the almond meringue and cover the top of another. All macarons are ready.
Step 6: Serve macaroons.
Macaroons can be served with tea, coffee, or juice. Their refined taste will appreciate even the most demanding gourmets. They have only one drawback – quickly come to an end.
Tips for recipe:
– Baking the macaroon better suited thick cast iron and steel pans. Aluminum and thin steel are often desiccate meringue or they are hollow inside.
– Macaroons need not be dried before baking and adjust the temperature mode:
– small, with a diameter of 1 cm to 15 minutes at 105 degrees, then 6 minutes at 175 degrees;
– average, 3 cm in diameter and 15 minutes at 105 degrees, and then 9 minutes at 175 degrees;
– large, with a diameter of 6 cm for 15 minutes at 105 degrees, and then 9 minutes at 175 degrees and 8 minutes 150 degrees.
Temperature control perfect for days with high humidity when it is just dry macaroons will not work. Important! At the first stage baking temperature should be no more than 105 degrees, otherwise the macarons will crack.