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Almond pasta macaroni. Macarone Cake - Step-by-Step Recipe At Home With Photo and Description

French cuisine is one of the most sophisticated in the world. It is her preference to real gourmets. In the menu of the aristocrats, various desserts are presented, but the top of the taste is Makarone Cake. Invented the recipe of Macarone Italians. This happened in the distant XVIII century.

The peculiarity of Makarone, which will not give them to confuse them with other desserts - crispy crust and gentle-soft middle. If you consider photos of such cakes, it is noticeable that they always give a round shape. They are prepared from ordinary products that are used in confectionery business. Thanks to the unique technology, the dessert turned into a genuine culinary masterpiece.

Crispy gentle cookies Adorable sweet tooths around the world. Many not only saw them in the photo, but also felt an amazing-delicate taste. Among them and our compatriots who wonder: "How to cook dessert Makarone?"

A authentic recipe includes such components:

  • egg whites (6 pcs.);
  • salt (1 pinch);
  • sugar powder (400 gr.);
  • ground almonds (250 gr.);
  • dye (1 drop for different shades).

Some masts of culinary arts offer their own variations of standard recipe. Known such a recipe:

  • almonds and sugar powder (300 gr.);
  • egg whites (110 gr.);
  • salt.

So that the cupcake has acquired a characteristic appearance, do not do without dyes. The photo is noticeable that the color palette is rather diverse. The components of the recipe remain unchanged, it is possible to improvise only with their dosage. Each hostess can personally check which instruction is more successful. To do this, it is enough to prepare a wonderful pasta macarone.

How to make the right dough?

In order for real macaroni (and not meringues or Bush), you need to prepare the dough for such an algorithm:

Please note: all Cakes Makaroni must have the same size.

It's not easy to achieve such accuracy. To do this, you can use the Council experienced confectioners. You can draw on paper of the circle of equal diameter. There is another way. It is to take advantage of special silicone sheets, on which the "zones" are already indicated. They can be purchased in the store.

Baking Technology French Dessert

In the creation of Makarone, there is no place for a hurry. Dough for cookies must be filled with air bubbles. This can be achieved if it is long and diligently kneaded. It should become smooth and brilliant. If this is not done, the dessert may be with the withdrawal. Cracked are formed on it. Such trouble leads to the use of low-quality sugar powder.

It is necessary that the cakes are half an hour lie on the counter. It will make their top firm. When the set time passes, they are placed in the oven.

Makaroni baking time - 15 minutes at a temperature mode of 170 degrees.

Ready cupcakes are removed from the oven and cool without removing from the opposition.

What is the filling?

List all the varieties of the layer is simply impossible. At the moment, over 500 tastes are invented. The recipe can be completely fiction - there are cakes with a lonelywed or violent taste. Most admirers in Makarone with chocolate, raspberry and strawberry fillings. You can use any fruits from which you should prepare the jam.

What is needed for strawberry and nut filling:

  • sugar powder (350 gr.);
  • vanilla (teaspoon);
  • butter (240 gr.);
  • cream (1 Art. l.);
  • lemon zest and ground pistachios, strawberry jam and cocoa (one teaspoon).

The recipe may include other components (honey, black chocolate). Their list depends on how the dessert should turn out.

The process of manufacturing the filling and its features

Of the above components, four varieties of fillings and form are obtained at once. oil cream. It is prepared in such a sequence:

  1. Whip butter and sugar powder (can be replaced with sugar).
  2. Add cream and pinch of vanilla.
  3. The resulting cream should be divided into four portions: one of these parts are put jam, to another - lemon zest. Fillers for the third and fourth will serve pistachios and cocoa.
  4. After cooling, cookies can be filled with a filling, keeping the color gamut: yellow cakes should be ashamed with yellow cream.

To comply with the tradition of macaroni, you can explore the photos and videos of such desserts.

The French name Macaron comes from the word ammaccare (ITAL. Maccarone / Maccherone) - "break, crush." This is how it prepares its main ingredient - almond powder. According to one of the versions, the delicacy has become known in 791. The nuns Margarita and Marie-Elizabeth wanted to overcome strict dietary rules and invented cakes based on fruit, almond and honey. On the other, the dessert appeared in Venice, and in France, his recipe brought the Italian confectioner, who came to the wedding of Ekaterina Medici and Heinrich II. In the famous Encyclopedia, Larousse GastronomIQue states that in the 1830s, pasta was served with jam and spices.

Do not confuse the almond macaroni with his American "fellow" - coconut cookie Makarun (Macaroon). Although their cooking technology is slightly similar, taste and appearance are very different.

Be prepared for the fact that, in terms of cooking, this is a delicacy - very, very capricious. How to cook pasta macaroni? Tell me basic recipe And a few sweet tricks.

Classic pasta macaroni

  • Difficulty is difficult
  • Type Dessert
  • Time 2 hours
  • Persons 10.

Ingredients

For dough:

  • 250 g almond flour (or 250 g of raw almond without skin)
  • 220 g of powdered sugar
  • 210 g of fine sugar
  • 100 g of egg whites
  • 10 ml of food dye (color optional)

For filling:

  • 40 g of powdered sugar
  • 100 g of bitter chocolate
  • 110 ml of cream from 35% fat
  • 100 g of bitter chocolate
  • 35 g of butter

Cooking

1. If ready almond flour It was not possible to find, it can be prepared by it: grind nuts in a coffee grinder (practically "in dust"). Sift from 220 g of powdered sugar.

2. Pay special attention to the process of cooking egg proteins is the key to delicious success. Over the night before cooking, scroll into the bowl of proteins - do it very carefully, the remains of yolks can spoil everything. Cover them food film And leave overnight to leave excessive moisture. The surface of the cakes will be exemplary - smooth and brilliant. Before cooking, proteins must be pregnant to room temperature. It is best to choose a deep bowl of stainless steel for whipping. Beat the egg whites with a mixer for 9-10 minutes before getting a strong foam that does not fall.

3. In a small saucepan, mix all the available sugar and 60 ml of water. When sugar is completely dissolved, bring the syrup to a temperature of 118 degrees.

4. Dyes and syrup are mixed with whipped proteins first - over a few minutes interfere with the edges to the center. After that, gradually add almond flour. Following the classic French rules, you need to make 35-40 rotations. Do not overdo it: on the one hand, the mass should be strong, "to peaks", on the other - it should be enough enough air to be the cakes to be delicate.

5. Small cunning For beginners who still "did not impose a hand" on the baking Merenge - to intervene in the resulting mass "Wine Stone". It will help make them tight.

6. Cover bastard with parchment paper. Squeeze the dough on the parchment using a culinary bag. If the bubbles noticed on the surface - pinched them with toothpick. Pasta must be absolutely smooth. When the cupcakes are formed, leave them for 10-15 minutes until their surface will be pulled in a light crust.

7. Bake at a temperature of 150 degrees for two minutes, and then 140 - nine more. After the cakes are baked, immediately remove them from the paper so as not to dry.

8. Ganash - cream layer of chocolate-based cakes, cream and butter cream. Felt chocolate on small pieces in a bowl. Pour cream into a small saucepan, add the remaining sugar and mix. Bring the cream to a boil and immediately get out of the fire. Pour hot cream into chocolate and leave for a couple of minutes, not touching. Then mix the mass of the wedge to uniformity, add the creamy oil with pieces and mix everything again. Ready Mass Cool and remove in the refrigerator.

9. Cool ready-made halves and glue them in Ganash. Landmark for filling: One cupcake is one teaspoon. Make sure that when gluing Ganash does not get out of the edge of the halves.

10. Ready cupcakes are removed in the fridge for 24 hours. Before feeding, give them 15-20 minutes to warm to room temperature.

Cupcakes at home - recipes

Although "Makaroni" was considered a dessert of aristocrats for a long time, their recipe is available to any hostess. Today we are preparing Makaruna on the recipe with photo step by step

1 C.

320 kcal

4.33/5 (27)


Cake Makarone: Why this is this recipe?

Makaroni can be seen more and more often in various cafes, even in McDonalda sometimes found. Many refer them to Italian or french cuisineFrom this makes the impression that they are very complex in cooking. However, now we will dispel this well-established myth - this cookie can be easily baked at home, and the result will be as if I prepared a real chief. Immediately I want to warn that almond flour - Key component of the recipe. Therefore, either grind nuts themselves or buy flour in the store. Without almond flour to cook Makarone original recipe It is impossible.

So, we need:

Ingredients

As a cream decided to try pralineFor him you need:

  • 250 gr. Fat cream (35%)
  • 120 gr. Milk and bitter chocolate

How to cook macarunas at home - simple recipe

By the way, if you have the opportunity, we leave for the night. Then Makarone turns out very gentle taste.

Several secrets for the preparation of real macarone

As a pleasant bonus, add a few tips to help achieve an ideal result with minimal efforts:


  • If you do not have scales, almond flour can be poured into a measuring glass. I also did not have, so the girlfriend was specially measured, at 45 gr. It turned out almost 100 ml. volume.
  • It is better separate protein during the day And pull out from the refrigerator an hour before cooking. This will add aircraft to the cake.
  • When measuring the dough it is important to achieve Proper consistency. It is best when the mixture will be dragging into a cup with a shovel. Or you can kill the teaspoon of the dough and shake on the saucer. If everything is correct, the tail that remains from above will fall, but the drop itself should not spread.
  • In order for halves to come out the same size, I broke the parchment on the back of the parchment. So much easier, and the cakes will turn out on the selection.

Makarone can be made not only delicious, but also beautiful, especially if you cook a lot and add different food colorings. You can serve in a bright vase to tea or coffee. This dessert is perfect for the holidays, especially the child's birthday. Be sure that such a treats of small sweet tech will not tear off.

We all know that the French prefer for breakfast croissants. However, not many know that representatives of this nation have a favorite dessert - Makaroni cake. Despite the name, associated in our understanding more from spaghetti, rather than with delicate sweetness, given culinary product Prepare from almond flour whipped in a foam of egg protein and sugar. We offer today to get acquainted with delicate dessert And learn how to cook pasta "Makaroni".

Chocolate "Makarone": recipe

We bring to your attention the option of cooking delicious dessert With a layer of Gorky and believe me, thus cooked by Makaroni's cake will not leave indifferent to your households or guests.

Ingredients

If you decide to pamper yourself a miracle dessert, then you need to take care of the presence in the kitchen of the following products. For the test, it is necessary: \u200b\u200balmond powder, which is a ground in a coffee grinder and sink almonds - 110 g, sugar powder - 225 g, cocoa powder - 25 g, egg white from four chicken Yaitz The medium size, fine sugar sand - 50 g. For Ganasha (layers), you need: bitter chocolate - 80 g, white chocolate - 100 g, 38% cream - 100 ml.

Cooking process

Heat the oven up to 150 o C. Within two minutes we mix almond flour with sugar powder and cocoa powder in the kitchen combine. The baking sheet is covered with baking paper, we pour out the resulting dry mixture, dried in the oven for about five minutes, and then sifted through fine sieve.

We beat a little by adding sugar before the appearance of the shine. We add to the proteins a dry mixture of flour, cocoa and sugar powder and gently combine smooth movements. You should get the egg mass of the tight consistency. I spread it in with a round nozzle and sit down small, the same in size of the mugs on the baking sheet, pre-fitted with baking paper. We leave the baking tray on the table for one hour. During this time, the dough should be covered with a crust. If this is not done, then in the process of baking on the surface of "Makarone" cracks are formed.

We send our future dessert to preheated to 150 o with a glass cabinet for 12 minutes. After 6 minutes, it is necessary to flip a baking sheet for 180 degrees so that the dough penetrates uniformly. Remove the finished halves of "Makaroni". We are preparing two types of layers: heating cream with chocolate, and then lubricate with them baked circles and connect. Delicious French cakes "Makaroni" with chocolate filling ready! By the way, if you do not want to mess around with Ganash, you can use for the filling for example, "zeuter".

How to prepare a berry chocolate "Makaroni"

With the photo of which we offer to your attention, cook, of course, not very simple and not at all quickly, but the result will cause you only positive emotions. Beautiful dessert Will look great and on festive table. In addition, if you pack the cakes in a beautiful box, they will become a great gift.

Required ingredients

If you decide to pamper yourself legendary french dessertThis will need to buy certain products. For the preparation of the test, we need: 110 g of almond powder, 225 g of powdered sugar, proteins from four eggs, pinch of salt, 50 g of fine sugar sand and a glass of teaspoon of lemon juice. For filling number 1: 300 g of any berry for your taste, 100 g of sugar, 10 g starch, egg, juice from lemon halves and gelatin leaf. For filling number 2: 100 g white chocolate and 100 ml of fat cream of 38%.

Go to cooking

We mix almond flour with sugar powder and sift through a very fine sieve. This mixture should be necessarily dry. If for any reason the mixture is insufficient, then dry it in a heated to 150 o with the oven for five minutes. After that, re-carefully sake flour with sugar.

Eggs whipped with salt and lemon juice into a steep foam, gradually sugar sugar. We continue to beat until the mass becomes smooth and brilliant. Then gently interfere with the almond-sugar mass. If you want to make pastries even more original, then at this stage you can add 10-12 g of natural food dye.

We drag the baking sheet for baking paper and, using a culinary syringe or a bag, squeeze the same mug of small diameter. Do not forget to leave some free space between them so that in the process of baking they do not stick. Leave future "Makarone" to push room temperature About an hour before the formation of crusts on them. To check the readiness, touch the circle to the finger: if the dough does not stick, then you can move to baking. Heat the oven to 150 ° C and send the dough for 10 minutes.

Go to the preparation of the filling. First, we will deal with a berry layer. With the help of a blender, grind the cooked berries, the resulting mass shift into a small saucepan, add starch, egg and lemon juice And cook about five minutes before thickening, constantly stirring. Leave cooling.

In order to warm the cream from white chocolate and dissolve chocolate in them. Enjoy.

We glue the cooled halves of "Makaroni" with a thick filling. It is advisable then to send them to an hour in the refrigerator. Tasty and gentle pastry "Makarone" with filling from berries and chocolate is ready! Bon Appetit!

Of course, the preparation options for this dessert are not limited to the listed recipes. You can safely experiment with filling and dyes.

"Makaroni" (Cupcake): Calorie

If you follow the figure, then, of course, limit yourself to the use of baking and a variety of sweets. However, from time to time, you can completely pamper yourself with this delicious French dessert. After all, in the cakes "Makaroni" with fruit or nut filling Contain no more than 75 calories. If the filling is chocolate or caramel, then no more than 80 calories. In addition, the main ingredient of the test in the form of almond flour is more useful than its wheat equivalent.

This classic recipe for Makarons is based on italian Merenge.Therefore, to prepare this cupcake, it is desirable to purchase a confectionery thermometer, as it is very important to correctly determine the temperature of the cooked syrup. Makaroni on Italian Merenge is more stable. For French meringues, cook syrup is not needed, proteins are simply whipped with sugar.

In preparation, the macarons is important accuracy, every gram of the product for gold weight, manifest a pedantic accuracy in weighing ingredients. Accurate kitchen scales are not a whim, but a strict need.

In this case, the fragrant Ganash is used as a filling, it is worth making it on the day before, so that Ganash managed to stand and acquire the necessary consistency.


So, first you need to mix almond flour and powder. Sift, warm up 3 minutes at 120 degrees.


Then add dye and protein number 1. It is worth noting for receiving good result Do not take fresh eggsThe protein should be "aged", let the proteins stand out outside the refrigerator at least a day, necessarily the capacity hermetically close, so that the crust is not formed. In his book "Macaron", Pierre Erm consists and consistent with one week in the refrigerator at all.


Now you need to cook syrup. To do this, mix sugar and water, a saucepan to enter the middle fire.


Great up to 110-114 degrees.


Separately begin to beat the proteins No. 2 before the appearance of foam.
To start pouring the syrup with a thin flowing, without affecting the walls of the bowl and whiskers of the mixer, so that the syrup did not sprinkle. Beat to meringue cooling (7-10 minutes to a temperature of 30-35 degrees).


Stir almond flour and all the contents of the bowl. In the units to enter the meringue. Mix to the state of "heavy tape" clockwise, while the bowl is twisted counterclockwise. Here, the measure is important, the main thing is not to move if the ingredients form a homogeneous mass, it flows with a ribbon, immediately stopping squeezing.


Confectionery bag to fill with a flat circular nozzle with a diameter of 8-10 mm. Castle shifting into the bag. Sent pasta in a chess order (so it would be better to pass air circulation and pasta will be perfectly punishable). In order for the macarons to be one size, on parchment paper, you can draw mugs and disembark the dough. Now there are special silicone mats for the macaron, they immediately outlined the borders of the cake.

After the lescape, be sure to knock each side of the table several times, so that the dough spread uniformly and retired the resulting tails and excess air. Some masters advise to leave the recessed macarons at room temperature for about an hour, to form a crust. In my experiments it did not need it, the cakes rose, the skirt was formed, the surface is smooth.


Preheat oven to 145-150 degrees, convection mode (if any). Of course, you need to thoroughly know your oven, you need to bake several times to understand what mode is suitable for baking these French cakes. Bake pasta twelve-fourteen minutes: first 7 minutes, and then turn the baking line by 180 degrees and also bake the remaining time.

Remove sheets with a baking sheet after baking, wait when the blanks are cooled, and only then remove from paper (or silicone rug). During baking, you can observe how halves rise, and a skirt is formed. If it is not, then there may be a number of reasons for this: the ingredients were incorrectly weighed, the dough is not essential enough (too tight), low pasting temperature.


Prepare Ganash. Malina to grind, pierced in a blender, wipe through a sieve, add sugar to taste. Boil cream, pour them onto bitter chocolate, stir. Gently mix with raspberry puree. Beat Cover the food film and leave for a day, then Ganash will become plastic and will keep a good shape.

Pick up the half of pasta macaroni classic recipe. Fill the pastry bag Ganash, squeeze on one of the half of Ganash, press the second half. Tasty put in the center of the filling a fresh berry, it will give bright taste And fragrance.