Macarons

Category: Confectionery
Macarons

Ingredients

protein 40 g
protein 40 g
sugar 110 g
water 35 ml
powdered sugar, sifted 110 g
almond flour 110 g
dye (preferably powder)

Cooking method

  • Yes, two times 40 grams of protein in different dishes, please.
  • Now let's start:
  • 1. Stir together the sifted icing sugar and almond flour with a wooden spoon. Sift through a sieve (do not take too small, you will be tortured to push crumbs from almond flour!)
  • Macarons
  • 2. Add 40 grams of protein and stir. First with a spoon, then with a scraper. Add dye and mix thoroughly. The color should be bright. Otherwise, later, after adding proteins, it will be faded and not expressive. Further pay attention to the photo.
  • Macarons
  • Macarons
  • 3. Pour the second 40 grams of protein into a bowl, prepare a hand mixer (my Kesha cannot beat such a trifle) and put a saucepan with sugar and water on the fire. When the syrup warms up to 50-60 ℃, we begin to beat the whites (it is better to beat the warm ones) until fluffy. Meanwhile, bring the syrup to 117 ℃ and pour it into the proteins in a thin stream. Macarons We continue to beat for another 5 minutes.
  • 4. 1/3 of the proteins are mixed into the mixture with a wooden spoon.
  • Macarons
  • Now add the rest and thoroughly knead the mass with a scraper. It should acquire the luster of mother-of-pearl.
  • Macarons
  • Macarons
  • 5. We transfer the mass into a pastry bag with a flat round nozzle. We cover the baking sheet with a silicone mat or baking paper (it must be glued around the edges with a mass to the pan, so that it does not fly away).
  • 6. Squeeze out the small cakes strictly perpendicularly. Just hold the nozzle at a centimeter height and apply pressure. We finished then, without pressing on the bag, we make one semicircle, which breaks off the mass. Observe the distance between the mass circles. Are you finished? Now we raise the baking sheet half a meter above the table and release it. Boom! Twice. After that, air bubbles will come out of our products and they will be smooth. If bubbles are visible, then quickly pierce with a toothpick.Macarons
  • 6. Preheat the oven to 150 ℃, if available, with convection. In mine it is 135 ℃, the temperature must be selected individually. While the oven is heating up, we do not rush the macrons. They should dry on the table, touch it with your finger and it does not stick. There is a thin crust. The time is 20-30 minutes.
  • 7. Put in the oven for 12-14 minutes. We take it out and wait for it to cool completely. We remove the staupe carefully.
  • Macarons
  • 8. News:
  • If the macrons are cracked, then the temperature must be reduced. If they were poorly removed from the sheet, then they were not baked (time or temperature). If they got up from only one side, then they didn’t sit down correctly.Macarons
  • In the photo there is one poorly upset macron and one that rested against the fold on the parchment. The result is sad - (
  • Macrons can be painted. To do this, we dilute the gel dye in vodka and paint with a brush or sprinkle it with your fingers on top, or .... think for yourself-)
  • Macrons can be sprinkled with large colored sugar crystals or beads on top
  • Store in a tightly closed container. If with filler, then in the refrigerator or, for longer storage in the freezer.
  • Macarons
  • Macarons
  • Macarons
  • Macarons
  • Pamper yourself and your loved ones!

The dish is designed for

lot

Time for preparing:

1.5 hours

Cooking program:

plate

Note

Recipe from pastry courses, from Sarit Gez.
We have a wonderful recipe for Maracons, but the amount of ingredients and the method of preparation are different, although the result is the same.
The main difficulty is the correct temperature in the oven. It took me three tries to adjust to mine. The marriage was eaten by the household
The filling can be any, I will give my recipe -)
150 gr of chocolate
70 ml cream
10 g glucose syrup or corn syrup
10 g of fruit concentrate / puree or, for example, pistachio paste.
Melt the chocolate, bring the cream and glucose to a boil and mix with the chocolate, add the fruit concentrate. Cool and fill macrons

Masinen
Wow, very cool !! I stole the recipe !! Thank you!
Innushka
Class !!!))) Nicely cool and everything turns out to be so simple) thanks)
Olka I
Natasha, and can I insert my own 5 kopecks?
I still open and close the oven as the skirts will appear)) in your recipe do you need to do this?
prona
Masinen, Innushka, Thank you! Try it, it's not so scary


Added on Tuesday 09 Aug 2016 05:21 PM

Quote: Olka I
Natasha, can you put in your own 5 kopecks?
Can

Quote: Olka I
I still open and close the oven as the skirts will appear)) in your recipe do you need to do this?
No, no dancing with tambourines. I put it on, timed the time and wash my dishes calmly
Loksa
I'll also take macaroon or macaroni to the piggy bank! oven a little later in the winter! Thanks for the recipe
prona
OksanaI hope that Macrons come in handy it's in Hebrew
Loksa
Natashaand how did they become spots? in the photo?


Added on Tuesday 09 Aug 2016 05:36 PM

: lol: the pirates have chickenpox cool coloring
Elena Tim
Oh... 🔗
Usually I don’t poke my nose into the "confectionery" - bayus.
But I couldn't get past such macaros.
Natusik, your macarons are just aerobatics!
I just want to jerk and repeat. I know that I will not succeed, but I have the right to dream.
Gorgeous macarons! Simply gorgeous! Bravo!
Shyrshunchik
prona, Natasha, how beautiful.
prona
Quote: Loksa
Natasha, how did they become spots?
Art spray


Added on Tuesday 09 Aug 2016 06:23 PM

Elena Tim, Shyrshunchik, Thank you
Before this recipe I did not get it, and when all the nuances became clear, then
Arka
Natasha, so beautiful, smooth! Nacre in general struck down! Inject! Mixing in pearls?
Someday I will try, I will come to admire you and mature.
Quote: Elena Tim

I know that I will not succeed, but I have the right to dream.
So and you just make a layer of meat and everything!
Elena Tim
What a gorgeous thought!
Vinokurova
Natasha, a real MK !. what a smart girl you are ... thank you for sharing your knowledge and experience with us ...
I read your recipes and there is a great confidence that everything can work out for me too! for a thousand years I have been walking around macarons, I want so much and so fearfully ... but now I have added to the list of confectioners to your other masterpieces !.
prona
Arka, Vinokurova, Thank you !
The first time it may not work, but the second time it will definitely be much better -) And they taste the same with a "skirt" and without
shurpanita
Quote: prona
Art spray
Is Natasha just a brush?
prona
Marina, here I just dipped my fingers and sprinkled it with a brush and a toothbrush (new).
shurpanita
Great!
prona
Thank you
RepeShock

I liked the serve with raspberries, I have never seen this one
prona
Irina, Thank you! The idea is not mine, but the famous pastry chef Pierre Herme.
Ljna
and I admire the beauty! I can imagine how delicious it is
I will ripen and wait for inspiration
Vinokurova
Quote: Ljna
I will ripen and wait for inspiration
Has she already eaten Pavlova?
Ljna
Vinokurova,
Vinokurova
Quote: Ljna

Vinokurova,
well, do not delay !. you need to always have something tasty)))
Ljna
Vinokurova, no almond flour

I'll get a salary, I'll order it from iherb, I've already thrown it into the basket. we have 2p more expensive

prona
Evgeniya, I will wait with a report
Although I myself am not a connoisseur of macrons. If the filling is tasty, then they are gorgeous, and so .... almond meringue. But there are a lot of options for decor and decoration with them, and this is what attracts
kirpochka
Natasha, Natalochka, thanks for the recipe and details) I also started looking at them)))
Vinokurova
Quote: prona
Although I myself am not a connoisseur of macrons
well, it’s in vain, Natul! .. they are delicious .. it is true, I may have something I haven’t eaten yet, but macarons at one time just conquered me ... I even bought a silicone rug, with markings for the size of cookies ... I will bake, I will make Pavlova and I will aim at macarons
prona
Nataliya, try it, not such a scary beast
AlenKa, here sabarins are a thing
[quote author = Vinokurova Both beautiful and tasty, but macrons are not for everybody's taste (but there is no dispute about tastes)
link = topic = 461468.0 date = 1470830213] I even bought a silicone mat, with markings for the size of cookies ... [/ quote]
But don't use it. The skirt may not work. And these rugs were not recommended to us during the courses. Better to just do it on baking paper.
Vinokurova
Quote: prona
But don't use it. The skirt may not work. And these rugs were not recommended to us during the courses. Better to just do it on baking paper.
Well, they are not the same for me !!! will have to draw again with a pencil on the back side (((
thanks for the advice on the rug!
prona
You can take a glass of the required diameter, dip it in powdered sugar and make markings for it.
Vinokurova
Quote: prona

You can take a glass of the required diameter, dip it in powdered sugar and make markings for it.
Natasha, you are a storehouse of ideas and secrets !.
and there will be a trace on baking paper ?. fantasy
prona
AlenKa, I have not tried it at the bakery, but on silicone, yes. The maximum you can add a little dry dye or cocoa to powder for color
InnaVega
THANK YOU! But my questions are ripe: step 1 and step 2 are the 1st bowl, but step 3 is already another bowl - the 2nd (where then we will drive the syrup) Right?
Vinokurova
But I realized that you can't bake on a silicone mat ... I have a simple silicone mat, there is a Teflon mat, there is a baking dish .. what is the best? (if we're talking about rugs)
prona
AlenKa, the best is a silicone mat. I thought you had a special for macrons, with notches. Not recommended on it.
Vinokurova
Quote: prona
special for macrons, with recesses.
well, there is one too
now we understand each other
prona
InnaVega, right. In one bowl (wide) we have a ready-made mixture of almond flour, powder and protein with dye. In the other (I have a plastic measuring cup per liter), we beat the whites. Well, the syrup in a saucepan Then mix everything in a large bowl.


Added Wednesday 10 Aug 2016 03:36 PM

AlenKaSimply, when talking about silicone and macrons, they usually mean a fashionable rug. So I thought about him
Larissa u
Natasha, give me a little extra. I bake macarons (True, in French merengue, I love them more) for a long time and I love them very much.
I will share with you my observations on the cream. The best cream for pasta (in my purely subjective opinion and the opinion of everyone around me, for whom, in fact, it is sculpted with butter on Italian or Swiss merengue. And then you can get berries there, and everything in the world!
And NEVER try right away, but be sure to let the night lie down filled with cream. And then - that's it! Love forever!
And you, Natasha, thank you so much for the recipe! And not only for him!


Added Wednesday 10 Aug 2016 4:04 PM

By the way, I also bake on baking paper, (silicone disappointed) and I printed the stencil from the Internet from somewhere, and just put it under it, I don't have to draw every time.
kirpochka
Quote: Larissa U
and I printed the stencil from the Internet from somewhere, and just put it under it, I don't have to draw every time.
Thank you, Laris, for the valuable hint)
prona
Larissa, thanks for the additions And I have never tried butter on the Swiss meringue. A little cold snap and we will make up. Now we have for 35 ℃, with oil in any way
Larissa u
Quote: prona

Evgeniya, I will wait with a report
Although I myself am not a connoisseur of macrons. If the filling is tasty, then they are gorgeous, and so .... almond meringue. But there are a lot of options for decor and decoration with them, and this is what attracts
NATASHA !!! so in macarons (no matter how strange it sounds) - it's all about the filling !!! along with almonds!
aesthetics - these crumbs with a skirt are touching, and the taste sensation is a correctly selected cream (I honestly can't imagine ganache in them at all, it's sweet, impossible, although many people use it. Try the one that I said, and then you, really try macarons (just lie down for a night)
prona
Quote: Larissa U
NATASHA !!! so in macarons (no matter how strange it sounds) - it's all about the filling !!! along with almonds!
Larissa, like I know, and I bought it in different pastry shops, but somehow everything is not right ..... Maybe, indeed, it will be IT with butter meringue.
Thank you for sharing your experience
prona
Did it. Tasting tomorrow.
Macarons
lenchikh
RepeShock, Macaron isfahan


Added Saturday 13 Aug 2016 09:40 PM

I got used to making flour myself. Liza Glinskaya once told a story. I dry the almond petals in the oven. Then I mix 200 g of petals and 200 g of powdered sugar. And I grind it in a coffee grinder for 15 seconds. Then I sift it. For this amount of flour, I take 150 grams of protein. By the way, I read from someone that it is not at all necessary to age the protein, the main thing is that it should be at room temperature. I cook the syrup from 65 ml of water and 200 g of sugar, up to 118 g. While the syrup is boiling, I beat the proteins at first speed, then gradually increase, by the time the syrup reaches the desired temperature, the protein should resemble thick beer foam. I also read that it is not at all necessary to dry, now I do not dry either. I bake in the oven for 15 minutes, for 150 gr.
Larissa u
prona, Natasha, and the cream is not oily again? Is Mernga simple?
prona
Larissa, added oil in a 1: 2: 3 ratio.
It turned out to be dealers, but stabilized in the cold. Tomorrow we'll see how it is


Added Saturday 13 Aug 2016 10:56 PM

lenchikhthanks for the addition
Larissa u
prona, the cream is not the same .... I see by the color and consistency
prona
Larissa, I thought the same thing, because the relief is far away there. Okay, something, but I always have a lot of proteins. Another batch of pasta with cream is definitely enough.

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