Macarons or eggless macarons (from aquafaba)

Recipes

• Macarons with French meringue
• Macarons with Italian meringue
• How to prepare the filling for macarons?
• Chocolate filling
• Mascarpone cheese filling
• Gourmet filling
• Pumpkin filling

Macarons are amazing cookies invented by French chefs. Currently, multi-colored pastries are especially popular, and some housewives do not even realize that a delicacy with such a tasty and mysterious name can be prepared at home.

The step-by-step recipe for homemade macarons below will help you ensure that your homemade dessert melts in your mouth and is no different from the products of French confectioners.

There are two main types of macarons: French or Italian meringue

They differ only in the way they beat the whites, and we will look at both recipes. Almond flour adds a delicious taste and aroma to confectionery products, making baked goods light, airy and tender.

The filling for macarons can be very varied: chocolate, berry, raspberry, almond and even flower - let everyone choose what they like.

View this post on Instagram

24 Jan 2020 at 1:09 PST

Macarons with French meringue

First, let's master the classic recipe for macarons with French meringue.

Ingredients:

• almond flour – 170 g;
• powdered sugar – 170 g;
• fine granulated sugar – 140 g;
• whites from 4 eggs;
• salt on the tip of a knife;
• dye.

Almond flour can be purchased in stores or you can make it yourself by grinding almonds

Cooking method:

1. We will need a blender for mixing. Mix almond flour, powder, dye and salt in a blender - of course, you can do this by hand, but the result will be more homogeneous.
2. Sift the mixture - this will help get rid of the almond pieces that are present in the flour.
3. Let's make meringues. Beat the chilled whites with the gradual introduction of small portions of sugar until very strong foam: if you remove the mixer attachment from the whites, the peaks should stand and not fall off.
4. Transfer the protein mass into a bowl with flour and mix – it’s easier to use a spatula. The dough should become a homogeneous consistency and flow in one stream without interruption.
5. Using a pastry bag, place the cookies on a parchment-lined baking sheet.
6. Bake in a preheated oven at 140-150°C for about 15 minutes.
7. When the macarons “dry” and cool, they are connected together in two pieces, gluing them with filling.

View this post on Instagram

20 Jan 2020 at 11:02 PST

How to cook pasta at home - step by step recipe

10 steps to the right macarons. The most important points are highlighted in red

1) everything should be dry and clean; pasta does not like moisture. Paper towels will help you

2) Be sure to sift the flour

3) Measure ingredients accurately

4) Separate the whites the day before cooking. This is called aging. Proteins acquire the desired viscousness. Store egg whites covered in cling film in the refrigerator.

5) Do not add liquid dye - only powder or paste

6) Be careful when kneading so that the consistency is right.

7) Tap the baking sheet on the counter to remove any air bubbles.

Be sure to let the macarons sit before baking.

9) Bake at low temperature

10) Cool the macarons after baking, and only then apply the filling.

So, step by step how to make macarons at home.

Ingredients

Macarons only require 4 ingredients.

The cups indicated are American - 240 ml, if you have measuring cups that indicate cup, 1/4 cup, etc., then this is exactly what they are. If you have a bread machine, then such divisions may be on the cup for the bread machine.

For a small trial batch:

1. Almond flour - 3/8 cup (90 ml approximately 40 g)
2. Powdered sugar - 1/2 cup (120 ml approximately 40 g)
3. Eggs (white) - 1 piece (38 gr.)
4. Fine granulated sugar 1/8 cup - 30 ml (40 gr.)

1) Measure out 4 main ingredients

We take a sieve and sift the almond flour through it, first shaking it, and then, when only large particles remain, you can wipe it.

Sift the powdered sugar into it. Mix these two ingredients

2) Beat egg whites at room temperature with a mixer until foamy, then gradually add granulated sugar. Beat for 5-7 minutes until stiff peaks form.

3) At the end of whipping, you need to add dye - it must be paste-like or dry, not liquid.

Run the mixer again to mix the dye

4) Mix the mixture of almond flour and powdered sugar gradually into the whites with vigorous movements, so that the ingredients are all mixed.

5) you must continue stirring until the mass begins to flow from the spatula in a thick ribbon. If it falls in a large piece, then you need to continue kneading. This is a very important moment - here is a link in YouTube on how to do it.

6) Next, load the resulting mass into a cooking bag. It’s easiest to use disposable bags because then you don’t have to worry about the mass leaking out through the spout ahead of time. And you don’t need to wash it after work.

If you are using a reusable bag, pinch the bag at the spout with a clothespin. The cooking bag must be wrapped so as not to smear a small portion throughout the bag. The easiest way to fill is by inserting the bag into the cup.

7) Place the template on a baking sheet and parchment on it.

link to template for macarons Cut off the spout of the bag and quickly squeeze the mixture onto a baking sheet.

7) The next mandatory step is to knock on the table several times to release the air. If the air is not expelled, it may cause the macarons to crack. Then you need to turn on the oven at 150 degrees 9) Leave the baking sheet in a cool, dry place for 15-30 minutes. How do you know when to bake? It’s very simple - touch the surface of the macarons - if nothing sticks to your finger, but there is a dent on the surface - then you can put it in the oven. In addition, the surface of the pasta should lose its shine. 10) Bake at 150 degrees for 15-18 minutes. After 15 minutes, touch the pasta; if the surface is hard and does not fall through, the pasta can be removed.

Remove from baking sheet on parchment, leave on parchment to cool for 10 minutes, then carefully pry off with a spatula. If you did everything correctly, the pasta will come off the parchment very easily. While the pasta is cooking in the oven, you need to prepare the filling. Pasta fillings are incredibly varied. It can be dark or white chocolate ganache, various fruit fillings

Macarons with Italian meringue

Now let's master the recipe for macarons with Italian meringue - we will use the same amount of ingredients, adding 75 ml of water.

Cooking method:

1. Mix almond flour with the rest of the ingredients in the same way as in the first recipe.
2. Pour water into a container with a thick bottom, add sugar and, without stirring, put on fire. We are waiting for it to boil. Turn off the fire.
3. Beat the whites at low speed until fluffy.
4. The temperature of the syrup at this time should be 115°C - use a thermometer! Gradually pour the syrup into the whites in a thin stream, without stopping whisking.
5. The foam should be such that the peaks do not fall off.
6. Mix the whites with the flour mixture, put the dough in a pastry bag, pipe the cookies, and bake. We make macarons from two halves with filling.

Now you know two recipes for macarons at home: choose the one that seems easier and start baking.

View this post on Instagram

26 Jan 2020 at 2:05 PST

Macarons with rose water and raspberry ganache

French confectioners have incredible imagination and can make incredibly delicious macarons. The recipe at home should be repeated very precisely, then your cookies will not differ at all from those made by the French.

Ingredients:

• egg white – 60 g;
• almond flour – 80 g;
• powdered sugar – 160 g;
• granulated sugar – 20 g;
• rose water – 10 ml;
• raspberry liqueur – 1 tsp;
• red dye.

Almond flour is mixed with powdered sugar. Beat the whites into a strong foam, gradually adding granulated sugar. Liquor, rose water and dye are added to the finished proteins. Mix all the ingredients very carefully so that the whites do not fall. Next, combine the whites with the dry mass and mix again. The resulting mixture is placed in a pastry bag with a suitable nozzle and pancakes with a diameter of about 5 cm are placed on a parchment-lined baking sheet. Allow them to dry and bake for 15 minutes at 150°C.

Ingredients for raspberry ganache:

• raspberries – 150 g;
• raspberry leker – 10-20 ml;
• granulated sugar – 25 g;
• water – 10 ml;
• starch – 25 g;
• egg – 1 pc.

Preparing the ganache

Grind the raspberries until a puree-like mass is obtained. Starch is diluted with water. In a saucepan, mix raspberry puree, diluted starch, egg and sugar. Cook the mixture over low heat until thickened (5-7 minutes). At the end of cooking, add liqueur.

Forming cookies. The halves of the finished macaroons are glued together with cooled raspberry ganache. Before serving, allow to sit for at least 12 hours in a cool place.

How to prepare the filling for macarons?

Macarons are cookies with a filling, so special mention should be made about preparing a layer for macarons.

Chocolate filling

We will need a bar of milk chocolate and a little more than half a glass of cream (33% fat).

Heat the chocolate bar in a water bath and mix with cream using a whisk. We coat each macaron and combine. Cookies can be served.

View this post on Instagram

24 Jan 2020 at 10:29 PST

Mascarpone cheese filling

Ingredients:

• mascarpone – 200 g;
• sugar – 50 g;
• any fruit or berry puree – 50 g.

Beat everything for a few minutes; in general, preparing this filling will take very little time.

View this post on Instagram

24 Jan 2020 at 11:24 PST

Gourmet filling

You can make the filling with an unusual taste - for example, with salmon.

Ingredients:

• cream cheese – 200 g;
• smoked salmon – 100 g;
• dill;
• lemon juice – 1 tsp.

Finely chop the fish and dill, combine with cheese and beat - the filling is ready. Unusual macarons with salmon filling will delight gourmets.

Although cookies are generally considered to be a sweet dessert, macarons with a salty filling are delicious

Pumpkin filling

Many people love sweet and flavorful pumpkin, so it makes a great macaron filling. Instead of pumpkin, melon is also used.

Ingredients for vegetable filling:

• butter – 50 g;
• powdered sugar – 50 g;
• pumpkin puree – 50 g;
• salt, a pinch of cinnamon.

Mix all ingredients until smooth and coat the cookies.

View this post on Instagram

6 Nov 2020 at 7:00 PST

Macarons recipe from Andy Chef

The now popular macaron cake from Andy Chef is a delicious delicacy that consists of 2 thin meringue cookies with a layer of ganache, chocolate or cream-based filling. Macaron (French: Macaroon) can be confused with a cake with a similar name - macaroon. However, they are similar only in name; as for the appearance, it is significantly different.

Secrets of making macarons

To ensure that the delicacy always turns out delicious, you should know some of the features of preparing the dessert:

• you need to beat flour and egg whites carefully: if you overdo it and beat for too long, the cookies will not hold their shape and will spread;
• when placing the products on a baking sheet, hold the pastry bag at an angle of 90° - then they will turn out to be the correct shape;
• If the cookies crack during baking, it means you beat the meringue for too long;
• Experienced pastry chefs, after depositing the macarons, knock the baking sheet on the table - this action allows excess air to escape from the dough.
• If the foam does not rise when preparing Italian meringue, it means that the syrup has cooled or is too hot. The ideal temperature is 115°, you can’t do without a thermometer!
• if the temperature in the oven is lower than required, the macarons will turn out empty inside;
• The cookie tray should be shallow: if it has high sides, turn the tray over and bake on the reverse side.

View this post on Instagram

17 Jan 2020 at 8:19 PST

Of course, macarons are a rather complex dessert, and you won’t be able to do it without some skill. Only time and patience will lead to the perfect result. If the macarons don’t come out the first time, it doesn’t matter: coat them with filling and serve – they still taste better than store-bought ones. And with time and experience, everything will work out as it should!

Cooking pasta

The most popular ones right now are macarons from Andy Chef. To prepare them you need a small amount of ingredients. Andy Chef's classic macaron recipe always contains almond flour, sugar, powdered sugar, and egg whites. But the process of properly preparing cookies is quite labor-intensive and requires skill and experience from a person. There is even a word “macaronage”, which means the correct technique for introducing the dry ingredients of the recipe into the proteins.

Andy Chef macarons recipe

To achieve the desired texture of the product, a porous inner surface and a convex outer surface, you need to work hard and follow the recipe exactly. Even experienced cooks who strictly follow all cooking instructions cannot always prepare the perfect French macarons according to Andy Chef the first time. In this matter, you need to get good at it so that the dessert is always a success.

Mixing icing sugar, icing sugar and almond flour with beaten egg whites seems like a piece of cake. However, here too there is strict technology, accurate to the gram. If you do not follow strict proportions, you can get a viscous mixture instead of cookies with a delicate texture. There are very few true masters of making pasta; one might say that there are only a few of them. Many people believe that cookies are very delicate and can let even the best pastry chef down the moment they are taken out of the oven. Only true masters of their craft know and take into account all the secrets of preparing tools, ingredients and other little things. As for the filling for cakes, even a child can prepare ganache, because its recipe is quite simple.

Features of macaron cake

For an ideal result, you need to familiarize yourself with the basic requirements for the cake:

• The consistency of the filling should be homogeneous, not viscous, light and dense. When eating a cake, your mouth and hands should not get dirty, it should not crumble. The filling does not come out of the cake and does not stick to the teeth unless it is made from caramel, which has these characteristics.
• The surface is smooth and the texture of the cookie is light and airy. Protruding particles indicate poor grinding of almonds into flour.
• The surface should have a thin crust, behind which there is a soft inner layer. The cake is so tender that even a person without teeth can easily eat it. If the cookies have a viscous mass inside, then the product does not meet the standard and is defective.
• A little viscosity under the thin crust is still acceptable, but overall the texture is very light.
• The taste of cookies should not be cloying. In general, there are many cooking technologies, so anyone with a sweet tooth can choose the flavor they like.

If you want to bake your own macarons according to Andy Chef, you must adhere to the following recommendations:

• Experienced pastry chefs who prepare pasta recommend refrigerating the egg whites for 1-2 days in a cool place and in an airtight container before using.
• You need to beat the whites with a mixer for at least 10 minutes. The denser the texture, the better.
• Dry ingredients should be added to the proteins as quickly as possible, immediately mixing the mixture. You need to knead in a circle, moving towards the center of the dish. It would be ideal if less than 35 movements of the shoulder blade are made.
• To pipe the dough, use a piping bag and a round tip to achieve a perfect circle shape.
• After the cookies are placed on a baking sheet, you need to let them stand for 15 minutes so that they dry.

Strawberry macarons

Recipe:

Let's prepare the filling.
Place the strawberries and half the sugar in a saucepan and place on the burner. Bring to a boil and cook over medium heat for 5-7 minutes.

Remove from heat and puree with a blender.

Beat the yolks with the second half of the sugar and starch until a light mass is obtained.

Gradually pour hot strawberry puree into the yolk mixture, stirring constantly. Place in a saucepan and place on medium heat. Cook, stirring constantly with a whisk, until the mixture thickens.

Remove from the stove, transfer to a bowl and cover with cling film in contact. Cool completely.

Add butter at room temperature to the cooled dough.

and beat with a mixer until smooth.

Preparing pasta dough.

If you're using almonds rather than almond flour, do as I do.

I do this in a coffee grinder. Since the coffee grinder has a small bowl, I divide the almonds into 3 parts. I add 30 g of powdered sugar to each part - in this case, when grinding, the almonds are less likely to release oil and stick together. I grind in “pulse” mode, holding the button for no longer than 5 seconds. I sift through a sieve and set aside the remaining large particles. I grind the second part, then the third and sift it too. I combine the poorly ground remains, add 20 g (1 tbsp) of powder and grind and sift again. I add the rest of the powdered sugar and sift the whole mass through a sieve again. I dry it for 5 minutes at 140 degrees in the oven.

If you use almond flour, sift it with powder and dry.

Go ahead.

Place the sugar-almond mixture in a bowl and add the first 55g of egg white. Don't stir, just set aside.

Place sugar in a saucepan and add water.

Add dye. Place over medium heat, bring to a boil and cook until the mixture reaches a temperature of 118 degrees (you will need a thermometer to measure).

You can take a chance and find the right consistency by testing it on a soft ball: if you drop the syrup into a cup of cold water, it will harden into a drop that you can knead with your fingers. But I don't advise you to do this.

Beat the remaining 55 g of whites with a mixer until foamy.

Remove the syrup from the heat. We continue to beat the egg whites and pour in the hot syrup in a thin stream. Beat until thick, shiny foam forms and stiff peaks form.

Mix flour with powder and egg white in a bowl. Add a third of the meringue and mix.

Combine the remaining meringue with the mixture and mix from bottom to top. The almonds and whites should combine, but the mixture should not become completely liquid. To test the consistency, take a spoonful of the mixture, place it on a plate and watch - the marks from the spoon should gradually smooth out. A mass of the correct consistency will flow from the spatula in a wide ribbon.

Transfer the dough into a pastry bag fitted with a round tip.

Line a baking sheet with parchment paper or a silicone mat. Place circles of almond dough about 3-4 cm in diameter on a baking sheet.

Leave the pasta at room temperature for at least an hour so that it airs and a noticeable crust appears on it. Place the baking sheet in an oven preheated to 150-160 degrees and bake for 11-12 minutes.

I bake at 160 degrees for 12 minutes on the “top + bottom” mode, without convection.

Remove the finished pasta from the baking sheet along with the parchment or mat and let it cool completely. Remove only when cool!

Collecting cakes.

Place the cream in a bag with a round nozzle. Place into halves and cover with the other halves.

Place in a container and refrigerate for 6-8 hours. Before serving, let sit at room temperature for 10 minutes.

Enjoy your tea!