Macaron is a popular French dessert that is prepared on the basis of almond flour and meringue. Fruit and berry curd, chocolate ganache, caramel, cottage cheese cream and much more can be used as a filling.
Ingredients
- Powdered sugar - 150 g
- Almond flour - 150 g
- Egg whites - 100 g
- Food coloring - 0,5 tsp.
- Sugar - 150 g
- Water - 40 ml
- Mascarpone - 250 g
- Powdered sugar (for cream) – 2 tbsp.l.
- Rum (dark) – 1 art.l.
Step-by-step cooking recipe
Mix the flour with the powder and pour it into a blender, twist for 30 seconds.
Add 50 g of protein to the flour and powder and stir with a spatula. Put it aside for now.
Pour sugar (150 g) into a saucepan and add water. While stirring, cook the syrup.
At the same time, pour the remaining 50 g of protein into a bowl and beat with a mixer.
The temperature of the syrup should be about 110-114 degrees. During the test, do not touch the bottom of the saucepan with the thermometer probe, since the temperature is higher there. Pour the syrup of the desired temperature in a thin stream into the whipping proteins, trying to pour it on the wall of the bowl. If you pour everything at once, the mass may fall off and the meringue will not work. After the syrup is added, beat the meringue for another couple of minutes until you get a dense thick mass with peaks.
In a bowl with meringue, add flour with powder and protein, stir with a spatula.
In the process of kneading, add the dye. The right pasta dough will slowly drain from the spatula.
Transfer the dough into a pastry bag and place small portions on a silicone or Teflon mat. It should be planted in a staggered order for better air circulation. Lay a towel on the table and tap the baking sheet with the blanks several times. So the excess air will come out and the beaks on the lids will be smoothed out. Leave the blanks to dry on the table until they stop sticking to the finger. You can also put them in the oven at 40-50 degrees – then it will be faster. Once the lids are dry, bake them at 140 degrees for 14-16 minutes.
Put mascarpone in a bowl and whisk it.
Add powdered sugar and beat for 30 c.
Pour in the dark rum and whisk again. Rum can not be added if there are children among the tasters.
Put the cream in a pastry bag.
Let the finished pasta caps cool on the mat, then carefully separate them. Pick up pairs similar in diameter. Apply the cream on one part and cover with the other half.
Ready-made pasta can be tasted immediately or put in the refrigerator and left overnight. Soaked in cream, the dessert will turn out even tastier!
