How to make macarons – Step by step recipe

Pasta or macaroni, are cookies based on egg whites and almond flour, originating in French cuisine and very popular today. Although it is a pastry recipe from the 16th century, it still represents a challenge for many pastry chefs and food enthusiasts today.

The good ones pasta they require perfect consistency and a little practice. In this recipe we will explain all the details you need to take into account to achieve some of them. pasta perfect without dying without trying.

List of ingredients

• 1 cup almond flour (fine, unshelled)
• 1 cup powdered sugar
• ½ cup room temperature egg whites, about 4 eggs.
• 4 tablespoons of refined sugar
• ½ teaspoon cream of tartar
• 2 drops of food coloring gel
• 1 teaspoon butter (to spread the pan)
• Filling: you can use jam, dulce de leche, chocolate ganache

Materials

• Wax paper or silicone baking blanket
• A round top of 3 cm. diameter
• Pen.
• A thick baking sheet is ideal for Teflon.

Instructions

1. Separate the egg whites

If you refrigerate the eggs, remove them from the refrigerator three hours before starting the recipe. Separate the whites from the yolks very carefully, avoiding mixing the yolks or any eggshells. It is also important that all the utensils you use are thoroughly dry.

2. Mix almond flour with powdered sugar

In a large dry bowl, mix almond flour with powdered sugar, stirring with a wooden spoon until smooth.

3. Process the almond flour

In a blender or food processor, whiz the almond flour mixture with the powdered sugar for at least 5 minutes. The idea is to get the flour as fine as possible so that it doesn't clump on the surface of the flour. pasta.

4. Sift the almond flour

Using a fine strainer, sift the almond flour mixture about 3 times. The finer the mixture, the better the recipe.

5. Prepare the tray and baking paper

Cut a piece of wax paper the size of the pan and use a lid to draw circles no more than 1 to 1 inch (2.5 to 3 cm) in diameter onto the paper.

Spread some butter on the tray and stick the paper to the side you drew the circles on, the guides should be translucent on the opposite side and should not touch the ink or graphite mixture.

6. Beat the whites until stiff

In a large bowl, beat the whites on high speed until stiff, about five minutes.

Once it reaches a firm consistency and the mixer is making shapes in the foam, gradually add four tablespoons of sugar and the cream of tartar.

Continue beating until the sugar is completely incorporated into the mixture. Finally, add the gelatin.

7. Add the almond mixture

Using a large spoon, fold the almond flour mixture into the egg whites. Fold in the mixture until incorporated. The less the mixture is turned, the better.

8. Place pasta tepside

Using the guides, fill the circles in the pan with the mixture. pasta. You can use a teaspoon or a piping bag. Finally, gently tap the pan to remove any bubbles from the mixture.

9. Rest

Leave pasta in the pan for about two hours. When you put your finger on them, the mixture should not stick to your finger.

10. Cooking

Preheat the oven to 150 C and pasta Between 10 and 15 minutes. It is preferable to check the oven every 5 minutes, pasta They burn very easily.

11. Fill

Once the macarons have cooled, carefully peel them off and continue filling with your chosen mixture.

Notes – Tips

• Eggs come in different sizes, so you should avoid measuring the number of eggs. To maintain the proportions of the recipe, it is recommended to measure in cups or grams. Half a cup of egg whites is equal to 110 grams.
• You must use finely ground almond flour for this recipe, otherwise the surface of the macaroons will not be smooth enough.
• There is a perfect ratio for macaroni: for every cup of almond flour you need twice as much powdered sugar.
• If you use a thin baking sheet, the macarons tend to burn. Use a thick or Teflon sheet.

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