How to make cookies and pasta macaroons at home chocolate, coconut, mint? The recipe for fillings for macaroons caramel, pistachio lemon, currant, mascarpone

In this article, we will continue to disclose the secrets of making one of the most popular French desserts.

Did you know that March 20 is the Day of Macaroon? He offered to celebrate "Picasso of confectionary arts" Pierre Erme - a constant experimenter in this industry of confectionery craftsmanship. Well, before Monsieur Pierre we are far away, but it is quite possible to try out the preparation of various kinds of macaroons independently. So, we continue the theme of the previous article about macaroons.

How to make chocolate macaroons at home: recipe

Ingredients:

• Almond flour - half cup
• Sugar powder - cup
• Sugar - 5 tbsp.l.
• Protein - 2 pcs.
• Cocoa - 3 tbsp.l.
• Chocolate cream - to taste. You can use any ready-made version - for example, the favorite by many "Nutella"

For making chocolate macaroons it is quite possible to use Nutella

cream. IMPORTANT: It is extremely important to insist proteins for 28 hours at room temperature.

Let's proceed:

• Egg white with sugar beat the with a mixer until the foam. Please note that the foam should be dense.

Foam for making macaroons should be tight

• Connect flour with powder and sift them.

Flour with powder for macaroons sifted

• It is worth to sift and cocoa , otherwise unwanted macaroons can form.

Sift for chocolate macaroons and cocoa

• Now it's time to produce the macaroni - combine the flour and powder with whipped proteins.

Macaronage

IMPORTANT: Be sure to mix everything thoroughly!

• The entire mass should be transferred to confectionery bag .If this you did not have at hand, it is possible to use a plastic bag. Do not forget to just cut off the corner of this package.

Instead of confectionery bag, you can use the

• plastic bag in the process of making macaroons. Cover the baking sheet with parchment for baking. On it and squeeze the dough. Form the circles. You can designate a place for them in advance.

This is how the future macaroons look on the

• baking tray. Allow the contents to stand for 20 minutes - the dough should be crusted at room temperature. Only after that it can be sent for 13-20 minutes in an oven heated to an average of 180 degrees.

Dough for macaroons should be brewed

• After the biscuits are baked, you need to spread one part of the chocolate cream with , and the second - to cover .

That's how chocolate macaroons look like

How to bake makarun macaroons?

Ingredients:

• Almond flour - half cup. Either 125 grams of almonds in the absence of flour at hand
• Sugar - 60 g.
• Sugar powder - 225 g.
• Green dye - just a few drops
• Egg whites - 120 g. Or, in other words, thisproteins from 3 eggs

IMPORTANT: Do not take the freshest eggs for macaroons. Strangely enough, but the products with the C-0 marking are suitable.

• White chocolate - 100 g.
• Cream - 40 ml. It is necessary to fatty product - at least with 30% fat
• Mint syrup - 2 tsp.

You can not do without mint syrup when making mint macaroons

Cook mint macaroons as follows:

• Mix flour with powder.
• Put the proteins into the mixer bowl. Whisk them until soft peaks of are formed. To do this, you need to adjust the high speed.

Without mint syrup, you can not do with mint macaroons

• Continue this process with , but this time add a little sugar to the . It will be enough to dosage in the form of a teaspoon. Beat the proteins until the forms stiff peaks.

IMPORTANT: Check the availability of proteins as follows - put them in a teaspoon and turn over. Proteins prepared to the required state will not fall.

• Now the turn of the of the pasta has come. Proteins are mixed with flour for 30 seconds. Turn the bowl counterclockwise, and move the spatula from the bottom up.

Macaronage

• Add the dye and again gently mix . Beware of the acquisition of a liquid mixture. But proteins with flour must be connected well.

IMPORTANT: To check the status of the test, take a small portion of it and put it separately. Look at the dough - ideally the traces of the spoon should quickly drag out.

• Now put the mixture in the confectioner's bag and squeeze the it in the form of biscuits onto the parchment covered with baking sheet. Leave the biscuits infused with to form crusts.
• For 11-12 minutes bake them at 150-155 degrees.
• While the cookies cool down, handle the filling. For her finely chop the chocolate and pour it with cream, brought to a boil.
• Stir the cream and chocolate until the latter dissolves.
• Pour in syrup from mint and again all mix .
• Place the container with filling in the refrigerator.
• It remains only to glue the biscuit with the filling and hide it for the night in the refrigerator.

IMPORTANT: Before serving, let macaroons lie at room temperature for 10 minutes.

Coconut macaroons

Coconut macaroons: recipe

For the coconut makroon test, the following are needed:

• Proteins , present day 100 g
• Sugar in the form of pellets - 50 g.
• Almond flour - 50 g.
• Coconut flour - 50
• Salt - pinch
• Sugar powder - 200 g.

IMPORTANT: Sugar powder must be of high quality. Otherwise, a large amount of starch will ruin the whole idea.

Coconut flour is what is needed for coconut macaroons

• As with previous recipes, proteins separated from yolks of should be infused for 24 hours.
• Preheat the to a 300 degree oven.
• For 30 seconds, mix blender with almond and coconut flour, sugar powder. Then you can add the dye in loose form.
• Mix with the salt-sprinkled proteins until soft peaks .

IMPORTANT: Do not rely solely on the size of the eggs. Different 3 eggs can give different amounts of protein in grams. Too large eggs will give a liquid mixture, too small - thick.

• Now you can add sugar and . Pour it in small portions, continuing to whisk the proteins until firm peaks.
• Produce macaroni - 12-15 quick spoon movements in a circle .Then make a few slow movements.
• Fill the bag with the and confectionery bag and squeeze the onto the baking sheet covered with parchment paper. It is at this time and it is worth sprinkle the products with coconut chips , if there is such a desire - it will perfectly stick to the not frozen test.
• Then let the billet brew - and bake for 10-12 minutes.

Coconut flour - what you need for coconut macaroons

Recipe for toppings for raspberry, caramel, pistachio, lemon, currant, mascarpone

As you probably remember from the previous article, macaroon bakers prefer that the color of their products match with the taste. Let's see what kind of toppings you can easily prepare at home.

So, pink raspberry filling includes in its composition :

• mashed mashed raspberries - 300 g Sugar
• - 100 g Gelatin
• - a teaspoon of starch
• - tablespoon

IMPORTANT: Starch for better resultstake "with a slide".

Prepare this:

• Gelatin fill with water. Take some water. Leave it to swell
• Puree mixed with sugar and starch , try to bring to such a state that it was close to the boil, but did not boil.
• Begin stir the puree until it becomes thick
• In the sauce add the swollen jelly , cover the container with it with a film
• Put the filling for the macaroon into the refrigerator

IMPORTANT: It should stand in the refrigerator for at least 12 hours.

Delicate pink macaroons with raspberry filling

For green pistachio filling fill:

• Milk chocolate - 200 g.
• Cream fattier - 100 ml.
• pistachio paste - '15

Prepare stuffing as:

• Smash the chocolate into small pieces
• Bring cream to a boil state
• Pour them into pieces of chocolate
• Stir it all

IMPORTANT: Massa should get a uniform and smooth.

• Now you can include in pistachio paste
• Again mix all
• Cover with cling film and place in the refrigerator at least 10 hours

bright green pistachio macaroon

Ingredients lemon filling:

• lemon juice - 80 ml.
• Chain - from one lemon
• Egg mixture - 115 g.
• Sugar - 120 g.
• Butter butter - 125 g.

Coming:

• Mix immediately juice, zest, sugar, eggs
• Put this product on atwater bath
• Cook it it until until comes the thickening

IMPORTANT: The average cooking time is from 15 to 30 minutes.

• Cool the workpiece and add butter to it. Note that the oil should not be cold, but at room temperature.
• Beat workpiece
• Cover it with food wrap, then hold in the clock cooler 12

Solar lemon macaroons

For caramel filling you will need:

• Cream - 130 g.
• Butter - 200 g.
• Sugar - 280 g.

So:

• Sugar divide into three the same parts
• Place the on the average , put the first
• in it , after it has melted, add the second
• Similarly with tr
• carefully watch the mixture - it must purchase the amber tint
• The turn of the cream
• Make fire less and hinder future caramel without interruption
• At the moment when the temperature reaches 180 degrees , turn off the fire
• Now add oil and wait for to melt

IMPORTANT: After this, it is necessary to cool the preform for filling.

Seductive caramel macaroons

For filler from mascarpone, you need:

• Actually itself mascarpone cheese - 100 g.
• Chocolate , pre-melted - 50 g.
• Sugar powder - 2 tbsp.l. You can "with a slide"

Cooking stuffing is easy - just mix all the ingredients!

Delicious macaroons with mascarpone-based

For currant filler you need:

• Black currant berries - 250 g.
• Cream de cassis - 40 ml. It is a tincture of these berries. Insists on brandy, the composition also includes sugar syrup.
• IMPORTANT: If you do not know where to buy such an ingredient, do not despair. Cream de cassis can be found where all sorts of fillings for cocktails are sold.
• Gelatin - 2 g.
• Water - 35 ml.
• Sugar - 15 g. It is advisable to choose sugar less
• Lemon juice - 10 ml.
• Butter - 100 g.
• Dark chocolate - 125 g. And one that contains 70% cocoa

This is the cream de cassis that is part of the currant filling for macaroons

Cooking:

• To get started, bring the boiling water with added with sugar
• After the water is removed from the fire, it is necessary add in it berries
• Cover them with a lid and leave to infuse overnight

IMPORTANT: After infusing the berries, open the colander andWait until the liquid drains. You can put berries with the cream inside the macaroni.

• Well, while the currant reaches the desired state, it is worth working on cream .First of all put gelatin in the water is cooler. Leave it to swell.
• Some of those berries, which are not infused, grind to a mashed condition. Add the to the water these berries in the crushed condition, cream de cassis, lemon juice, sugar

Grind the currant berries for the macaroons in the blender

• Wait until all this boils
• Include the gelatin in the .Give it to dissolve
• Now it remains to process chocolate with
• water bath. Add chocolate to berry mixture , and all this start whisk blender. Incidentally include in the oil
• In the fridge the filling can only be kept an hour or two

Fragrant macaroons with currants

Confectioners claim that it costs you only once with success to make your own macaroons - and you can not forget about this delicacy! And a lot of variations of fillings will allow each time to please themselves and their loved ones with new delicious desserts for tea. Do not forget to give beautifully to the macaroons - and your tea parties will all be waiting with impatience.