Macaron at home – the secrets of making a delicious dessert

Macaron is a world-famous French dessert. It is usually ordered in cafes or restaurants because the process of making it is quite complicated and time-consuming. When you first look at this confection, the first thought that comes to mind is that it's simply unrealistic to make it at home. But, in fact, everything is not so complicated and very affordable.

Today, the FoodOboz editorial team is sharing the idea of making authentic French macarons, which was posted by food blogger kondi_decor on her Instagram page.

Ingredients:

• almond flour - 83 g ⠀
• Powdered sugar - 83 g
• protein - 58 g
• sugar - 58 g
• coloring agents ⠀ ⠀

Method of preparation:

Base mixture for tant-pour tant pasta.

1. Mix almond flour with powdered sugar. Sift 2 times.
2. Dry the mixture for 5 minutes in the oven at 150 °C.
3. Sift into a large bowl to knead the dough.

French meringue

1. Beat the egg whites until fluffy, then continue to gradually add the sugar.
2. If you want the pasta to be colored, you can add dye at this stage. Beat until peaks form. The mixture should not spread.

The dough

1. Add the meringue to the bowl with the tant-pour tant.
2. Mix the mixture in a circular motion for 30 seconds, rotating the bowl counterclockwise.
3. Put the dough into a pastry bag fitted with a round nozzle.
4. Squeeze out the pasta, 3 cm in diameter, in a checkerboard pattern at a distance from each other. This is necessary to ensure that the air passes evenly between all the pasta and that they bake better. Keep the bag upright while doing this.
5. To get the excess air out, tap the baking sheet several times on the table surface.
6. Leave the pasta at room temperature for 60 minutes. They should become dense.
7. Bake for 13-15 minutes at 150 °C.

Important point!

1. Remove the baking sheet from the oven and transfer the parchment with the pasta to a work surface. If you leave the pasta on the hot baking sheet, it will continue to cook.
2. Once the pasta has cooled down, it will easily come off the parchment.
3. All that's left is to fill the dessert.

Ganache is the perfect filling for macarons.

The recipe was shared by food blogger lublu_cake on his Instagram page.

Ingredients:

• white chocolate - 160 g
• passion fruit puree - 58 g
• 33% cream - 60 g
• salt - 1 g

Method of preparation:

1. Add salt to the chocolate.
2. Heat the cream and mashed potatoes, add to the chocolate.
3. Wait a few minutes and beat with a blender.
4. Stabilize for at least 8 hours.