Well, is it possible to find a person who would not like exquisite, light and airy macaroons? Crispy on the outside and soft on the inside, it literally melts in your mouth, leaving finally a pleasant almond aftertaste that you want to stretch out as long as possible.
The classic macaroons, to which we are accustomed from childhood, were made according to GOST, as, in principle, and all during Soviet times. The recipe is proven and really reliable, the result is impressive, what else do you need?
By the way, it is not difficult to prepare such cookies at home, and the set of ingredients for a delicacy is simple, so buying store products is completely optional.
As it turned out, macaroons existed not only in Russia, they were successfully prepared in Italy, they were only called differently “amaretti”, as well as in France, the notorious macaroons today. This is a special kind of macaroons, which has purely French roots, appeared during the fun wedding feast of Catherine de Medici and the Duke of Orleans.
The young lady, going to France, took with her a lot of curiosities, and unusual shaped almond cookies, served in pairs, was just one of them.
The macaroons got a modern look relatively recently, only at the beginning of the last century, macaroons began to make up two crunchy “poles”, which were connected by a particularly delicate and light filling consisting of jam or cream.
Today, this seemingly simple dish has become very popular all over the world, transforming itself into a real cult of the French dessert.
And nevertheless, how to cook delicious macaroons, because, in order to get a crisp and tender inside, you probably need a good sweat? In fact, nothing complicated in it, if you want to pamper yourself with the usual, "Soviet" option, then you just have to cook flour, sugar, a couple of eggs and a handful of almonds.
By the way, another pleasant fact of such a dish: it is very useful! Thanks to an easy set of components, among which is a very useful nut, almonds, it can enrich the human body with vitamins (E, PP and B2), as well as useful elements: phosphorus, potassium, iron, magnesium and others. So, eat macaroons and you will be healthy! And we will tell you how to cook it without much hassle and worries.
A classic macaroons recipe
To prepare you will need:
- flour - 1 tbsp. spoon,
- Almonds - 100 g,
- icing sugar - 150 g,
- eggs - 3 pcs.,
- rice flour - 3 tbsp. spoons.
The recipe for making cookies with your own hands is simple, the main thing is to do everything carefully and carefully, respecting the proportions. First you need to carefully chop the almonds so that it turns into fine powder: to do this, you must pass it through a coffee grinder or beat with a blender.
Then mix the resulting flour with powdered sugar, and then add the remaining two types of flour. From the eggs, we need only proteins, so carefully separate them from the yolks and, without beating, add them to the prepared mass of flour and powdered sugar.
All the ingredients are well mixed, and then whipped, achieving the formation of strong foam. After that, leave the resulting protein mass to brew for 30 minutes in a cool place, and then beat again for another 5 minutes.
Remember that the cookie turned out good and crispy, protein mass should not be too liquid.
Now prepare the baking tray: we cover it with parchment paper and, scooping up the dough with a tablespoon, we begin to spread the raw cookies on the baking tray, making it so that they do not touch each other and do not stick to each other.
Our macaroons should be baked at about 180 ° for 20 minutes. Then take the ready-made cookies out of the oven, let it cool down a little and transfer it from the pan to the dish.
Some secrets of cooking macaroons
If you want to prepare your own copies of the French dessert, then, surprisingly, the principle remains the same, but there are a few points to consider:
- Protein from the yolk is better to separate for a few hours, or even a few days. Thus, their structure will change, and they are better saturated with oxygen during whipping.
- Instead of ground almonds, it is better to use almond flour, which must be pre-sifted.
- If you want to give your macaroons color, then you can not use food-based water-based dyes, only powder or helium will be suitable for this purpose.
Despite the fact that the macaroons are very tasty, appetizing and even useful, it should still be eaten in limited quantities, especially to those who watch their extra pounds.
Despite the fact that visually the dessert is very light and gentle, it has a considerable caloric content, about 370 kcal per 100 g of product! So be vigilant and enjoy your meal!
- 6 fresh macaroons
- Mascarpone cheese 250 g
- 7 yolks
- sugar 50 g
- gelatin 7g
- Cognac 10 g
- cream 33% 150 ml
- for promochet:
- sugar 40 g
- water 40 ml
- Instant coffee Chin. spoon
- liqueur "baize" or "caroline" - 1 table. spoons
- for sprinkling:
- chocolate quarter tiles
- Cocoa 1 table. spoon
- powdered sugar 1 table. spoon
Soak the gelatin in a ratio of 1: 2
Cook a miss from sugar, water, remove from heat, add coffee and liqueur.
Beat yolks with sugar into strong foam, add cheese, brandy, mix, but do not beat, until the lumps disappear. Add melted gelatin to mass, then whipped cream.
Smash the cookies into 4 -6 parts and dipping them in a trick to lay out the bottom of the mold or ice cream pan. Top with a small amount of drip, but do not fill.
Sprinkle the cookies with half the grated chocolate.
Spread half the cream, sprinkle with the second half of the chocolate
Put the remaining cream, sprinkle with a mixture of cocoa and powder, put in the refrigerator for several hours. I set for the night, in the morning the dessert was ready. (Cookies soaked as it should, it turned out soft with a little hard almond pieces). I really liked it! Households - too.
The composition and beneficial properties of macaroons
As part of the macaroons - almond nut slices, which for many centuries has been familiar to mankind for its excellent healing properties.
First of all, almonds are a very valuable source of large amounts of vitamins. Especially predominant in the composition of the nut are the B vitamins, as well as E. Thus, regular consumption of almonds or products with its content (such as cookies) is key to a healthy nervous system, as well as the absence of skin problems (calorizer). In addition, this nut due to the high content of antioxidants and essential oils is an indispensable fighter against harmful radicals in the body.
Another advantage of macaroons is a large amount of minerals in its composition. Their sources are the main components of the muffin - flour and almonds. So, cookies of this type contain a large amount of copper, iron, zinc, bromine, phosphorus, magnesium, calcium and iodine.
The cooking sequence is simple:
- Sift powder in a deep bowl so that there are no lumps in it.
- Add flour to the powder and mix well.
- Separately, beat the protein until sustainable peaks appear.
- In several stages, pour the almond-powder mixture to the protein and mix with a spatula.
- Baking pan covered with oiled parchment. Using a dessert spoon, we lay out the dough, leaving a distance of about 5 cm between the blanks - they will spread a little when baking.
- Sprinkle dessert on top of a thin layer of powder. We put in a furnace heated to 180 degrees and leave for a third of an hour.
The finished cookies will be with a small crust of caramel shade, and the inside will remain slightly soft. From the above number of products out 12 - 15 servings.
The consistency of the test can be different each time. It depends on how much protein was used - in the egg of the highest category, the protein part is larger than in small eggs. This nuance does not affect the taste, only the appearance - the cookies will turn out to be either large and flat, or small and puffy.
On a note. To make the biscuits taste brighter, use wholemeal flour and 1 - 2 drops of almond flavor.
Recipe 1, classic: macaroons
- Almond (not peeled) - 120 g
- Wheat flour - 30 g
- Egg protein (100 g) - 3 pieces
- Sugar - 230 g
Almonds do not peel or grill, grind into flour.
I had ground almonds, so you can safely take ready-made almonds.
Mix with sugar.
Here I will make a reservation that the cookie is very sweet. If you do not like cloying, then try to reduce the amount of sugar.
Add proteins (NOT whipped), stir. This is best done in a saucepan.
Stir well, you can mixer.
Put the pot on a small fire and bring the mass to body temperature (about 36 degrees), it is easy to determine: if the dough does not burn your finger, but warm, you can remove it. Do not forget to thoroughly interfere.
Add flour, stir.
It turns out a watery dough.
The oven is heated to 190 degrees.
Cover the baking sheet with baking paper, grease the paper and sprinkle with flour - for fidelity. Cortite or spoon put enough large circles (diameter - about 4-5 cm). Leave a space between the cookies, as when baking, it slightly spreads.
Oven about 15-17 minutes, do not overdo it! Cookies should be reddened slightly.
Remove cookies from the pan only after FULL cooling!
Recipe 2: almond flour cookies (step by step photos)
We offer you a recipe c photo of making almond biscuits step by step.
- Sugar - 180 grams,
- Egg whites - 3 pieces,
- Sugar powder - 130 grams,
- Almond - 150 grams,
- Butter - 30 grams,
- Flour - 40 grams.
Take 150 grams of nuts. Grind them to a very fine state. It is better to grind with a blender or a coffee grinder so that the consistency of the product is more like flour. Then, during cooking, it will be distributed evenly and will give that great taste that we all want to get. It is very important that the blender is dry, otherwise all the nuts stick to the wall.
Pour sugar into ground nuts (some prefer to use brown sugar, it is considered much more useful).
Take three eggs, separate from the yolk in a separate cup.
Egg white is added to the mixture and beat down with a mixer for about 2 to 3 minutes. It is important to obtain a homogeneous foam mass. The resulting mixture is transferred to the pan or to any deep container that is not afraid of fire. We put on a plate, from time to time we mix. We are waiting until the product starts to bubble and foam, but you need to be careful enough.
Make sure that the sugar does not start to burn. Otherwise, the cookie will be hard, with lumps.
Gently add the sifted wheat flour, continuing to stir. For best results, reduce the fire. It is very important to get not too thick and not too liquid mass. According to the consistency of the dough should resemble the dough for the pancakes.
Preheat oven to 180 degrees. While our oven is heating up, we take out a baking sheet and put permanent baking paper on it. Put the butter in the microwave for 15 - 20 seconds to melt. Lubricate the paper with oil. Using a spoon or pastry bag lay out the dough. The shape of the cookies can be very different (it all depends on the confectioner's fancy), but the easiest is the form in the form of a circle.
It is important to leave space between the cookies so that they do not stick together with each other. Approximate diameter is 3-6 centimeters (some prefer to make cookies with the size of five rubles, so they look much more interesting and they are very fond of children).
Baking with almond cookies in the oven for 15 - 20 minutes. It is important that our pastries take a delicate golden hue and can be reached. Sprinkle with powdered sugar, let it cool for 30 - 40 minutes. Now our cookies can be served.
Depending on your taste preferences, you can add some ingredients. Many people like to water the finished dessert with melted chocolate, add coconut chips, to get a more exotic taste.
Recipe 3: How to Make Macaroons
Classic macaroons are ideal for evening tea. The texture of the dough turns out appetizing, tender, crunchy. This pastry is very fragrant due to freshly ground almond nuts. Even a beginning hostess can cook such cookies.
- Flour - 400 g
- Sugar - 150 g
- Butter - 200 g
- Eggs - 3 pcs
- Almond - 170 g
Put off 30 pcs. almond nuts for decoration. Grind the rest of the almonds with a blender.
Put the deferred nuts with boiling water for 2-3 minutes. Then clean them from the skin.
Grind butter, sugar and eggs in containers.
Add chopped almonds, mix.
Gradually add flour to the mixture, kneading the dough.
Let the dough stand for 10 minutes.
Grease baking sheet with a thin layer of vegetable oil.
We form a ball out of dough, press the peeled almond into it and spread it on a baking sheet.
When all the cookies are formed, you need to let him stand on the baking sheet for 5-7 minutes. At this time, turn on the oven to warm up to 180 ° C.
Bake cookies in the oven for 20 minutes.
Finished pastry give cool and serve.
Recipe 4: Almond Cookies at Home
Here is one of the options - tasty, crumbly and fragrant. Such fragrant and tasty cookies will be enjoyed by one and all, both at the feast and at the most simple tea drinking.
- Flour 150 grams
- Salt pinch
- Butter 125 grams
- Sugar 50 grams
- Almonds 30 grams (chop)
- Egg 1 piece
Sift flour with salt.
Mix crushed almonds, sugar and sifted flour.
Butter cut into small pieces.
Egg whisk a little whisk.
The last stage of the dough is mixing all the ingredients.
It turns out a good minadal dough, roll it into a film in sausage and put it in the fridge for at least 30 minutes.
Cover the baking sheet with parchment paper and lay out the dough, cut into circles.
We bake 8-10 minutes in the oven at 180 degrees. All is ready!
Recipe 5: macaroons in flakes (with photo)
Nothing complicated, cooking takes very little time, and the pleasure you get is guaranteed. Immediately after baking, the cookies are soft, but very quickly becomes crispy and crumbly. This is if you bake on a baking sheet. If you use the molds, the edges turn out to be crispy, and the middle remains soft (the baking time increases).
- 170 grams of almond
- 3 eggs
- 4 tbsp. spoons of sugar
- 40 grams of flour
- almond flakes for dressing
If you have, like my unpeeled almonds, then you need to pour boiling water for 3-4 minutes.
After that, drain the water, now press on the nut - it is very easy to clean the skin. Almonds need to be dried, it is easier in the oven for 6-8 minutes at a temperature of 60 degrees.
Grind the almonds with a blender. Be sure to add some sugar so that the fatty baby does not stick together in lumps.
The smaller the pomelet, the more uniform the structure of the cookie.
Take the eggs, separate the whites from the yolks. Beat yolks well with sugar.
Combine yolk mass with almond flour, knead thoroughly.
Add flour and mix well again.
Beat whites and gently combine with almond-yolk mass.
The consistency of the dough is fluid, but not liquid. Using a pastry bag or just a spoon to put on the baking sheet (preferably on parchment, buttered) small balls of dough. Leave more distance between the cookies - the dough will spread.
I laid out part of the dough in molds. Sprinkle with almond flakes on top.
Preheat oven to 180 degrees and bake for 30-40 minutes. The longer you bake, the drier the cookies will be.
These are the macaroons I got.
Recipe 6: Nut Biscuits with Almonds (Step by Step)
- Wheat flour premium 200 g
- Butter 120g
- Sugar 80g
- Ground Almond 50g
- 1 egg chicken
- Baking dough 1 tsp
Combine butter and sugar.
Beat in a blender.
Add ground almonds.
Pour the flour with baking powder.
Wrap in foil and refrigerate for 1 hour.
Roll out the dough into a circle 0.5 cm thick.
Put the cookies on a baking sheet and put in the freezer for 15 minutes.
Apply a wooden skewer drawing. Bake at 180 degrees for 15 minutes.
Recipe 7, step by step: macaroons according to GOST
- Roasted Almonds 120 g
- Egg white (or 3 proteins cat. C1) 100 g
- Sugar 230 g
- Butter for greasing parchment
- Flour 30 g
Almonds we need unpeeled and roasted. Therefore, if you bought dried, fry almonds in a pan or in the oven. Pour into a coffee grinder or a blender grinder.
Grind nuts well.
And ¾ parts of egg whites.
Beat the mixture with a blender. Then add the remaining quarter of the egg whites.
The resulting almond mixture must be heated to a temperature of 40 degrees to dissolve all the sugar. I heated in a water bath, constantly stirring.
Add 30 grams of sifted flour (this is somewhere 2 tablespoons with the top, but it is better to measure more precisely).
If you want cookies the size of a purchased, then divide the dough into 10 pieces and lay on the parchment from the pastry bag, then the cookie will be less regular shape. Я решила сделать печенье чуть меньше размером и не стала заморачиваться с мешком.Therefore, she laid out with a tablespoon, which drained the dough. I got 14 pieces.
Parchment is well greased with butter and sprinkled with flour. Honestly, with flour and butter, which is just butter, cookies in both cases were not easily removed from the parchment.
Cookies spread out !! Therefore, do not try to fit all the cookies on one pan. Leave large gaps.
We bake macaroons in the oven at 180 C for 15-17 minutes. Watch how the edges start to blush, cookies are ready.
Allow the almond cookies to cool slightly, then carefully peel off the parchment.
RECIPES FROM ALMOND FLOUR: BISCUIT, CAKES, OTHER BAKERY
Almond flour in baking recipes using the best confectioners of world renown. Such cakes can be eaten by diabetics, if you replace regular sugar with fructose or other substitutes. Almond baking and other almond flour recipes are suitable for vegetarians and those who are allergic to gluten and chicken eggs, as there are many recipes for egg-free dishes. Gluten is contraindicated for dieters, so recipes made from almond flour are useful even for losing weight, unless, of course, abusing the amount of refined sugar and lactose.
Also, almond itself in cooking is often found in various recipes and gives the dishes a unique noble taste.
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