Makaruny - what is this outlandish sweetness?
Trying once in a cafe, you mustwant to cook at home macaroons. What is this outlandish sweets? Biscuit-meringue made from almond flour (powder), round and crispy, up to 5 cm in diameter. This delicacy was invented in Italy in the Middle Ages, during the Renaissance it was borrowed by French confectioners, and it was often prepared at the court. In the movie "Marie Antoinette" with Kirsten Dunst in the title role the queen eats exactly the macaroons. The recipe was ordinary to strangers. The high cost of ingredients made it virtually inaccessible to them. But over time, in the abbey of Remiremont, in a convent, skilled cooks learned to cook macaroons. What kind of products they were - it's hard to say now. After all, the recipe has undergone significant transformations since those times. Perhaps, these were ordinary meringues of protein, smeared with chocolate ganache. The nuns of this famous monastery were persecuted during the French Revolution, and they were rescued by a certain Dr. Gormand of Nancy. In gratitude they baked for their benefactor these tender little cakes, and then put their production on a commercial basis. Very soon dessert became famous in the city, and eventually became one of the culinary symbols of France.
Nuns may have baked very deliciousmacaroons. What kind of prescription is it, now, is almost impossible to establish. But in the early twentieth century, a De Fontaine invented modern macaroons - he came up with cookies from two halves, glued together with cream. The confectionery house, which became the owner of this recipe, introduced the tradition - every year to come up with a new fragrance and replenish the palette with a new color. Countless kinds of macaroons have become truly luxurious. All possible tastes were involved - chocolate, sweet oil, vanilla, lemon, coffee, cherry, sugar candy, champagne, gingerbread, licorice, raspberries, pistachios, rose petals, coffee, strawberries, truffles ...Play at home these scents,maybe it will not work out. But the traditional taste of macaroons can be recreated by any experienced hostess. After all, ideally chosen proportions guarantee that the recipe will work. Some tips: better weigh the products, because the accuracy in making macaroons is very important; carefully observe the technology and baking time; before placing in the oven, cookies should last a couple of hours to form a crust; if you want to prepare ganache for a filling with white chocolate - add an extra fixer. Good products and carefulness will ensure the ease with which you can cook macaroons. The recipe with the photo proves that it is not difficult.
Stages of preparation
Sift thoroughly 150 grams of almond flour,remove the large particles, mix it with the powdered sugar, taken in the same amount, add the seeds of natural vanilla. Then add one and a half egg whites and let it brew. Separately, prepare sugar syrup - 150 grams of sugar mixed and boiled with three tablespoons of water. Another half a protein whip and in a thin trickle pour hot syrup into the foam, continue to shake until a shiny mass. Mix with almond flour and achieve homogeneity. Pull off the culinary syringe on a baking sheet covered with parchment, small macaroons. What kind of product it will be for you to decide, so you can choose the desired size yourself, and also color the finished dough with food coloring. After proofing, bake cakes 12-15 minutes at +175 degrees Celsius. Cool the products and cover with cream. Serve the ready-made dish in a day - the macaroons must be infused.