How to cook French and Italian macaroons at home? The subtleties and secrets of experienced chefs. Almond flour recipe. Popular biscuit fillings. Video recipes.
Italian macaroons
The Italian meringue recipe is considered more complex than the simple French one. But there are fewer problems with the test.
Ingredients:
- Almond flour - 300 g
- Powdered sugar - 300 g
- Sugar - 300 g
- Protein - 220 g
- Water - 75 g
Step by step cooking of Italian macarons:
- Sift flour with powder to make 600 g total weight.
- Add 110 g of protein and stir. At this point, you can add a dye to the composition.
- Stir water with 250 g of sugar and heat the syrup to 120 degrees. If there is no thermometer, then take a string of syrup and stretch it with your fingers. If it breaks - the syrup is overcooked, it breaks - not cooked, just stretches - the state is as needed.
- Whisk the remaining 50g of sugar and protein until soft peaks.
- Without turning off the mixer, pour in the syrup in a thin stream. Beat until smooth and shiny.
- Place the prepared mass in a bag and squeeze it out on a baking sheet in the form of circles at a distance of 2 cm. Then knock the baking sheet on the table.
- Leave the cake to ventilate the surface and then send the products to bake in a heated oven to 140 degrees for 14 minutes.
Video recipes:
