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The macaroons


Unless you have lived on the planet March in recent years, it’s impossible not to have noticed the fashion, what to say … the madness that has seized the macaroons. This little round sweetness comes to us from the Middle East where the cultivation of almonds is widespread. It will then arrive in Italy, in the Middle Ages, where it will take the name of “Maccherone”… It will arrive in France thanks to Catherine de Medici from the 16th century and will spread very quickly. In 1682, an officer named Dalloyau served the king.

Recipe :
– 100 gr of almond powder
– 100 gr of icing sugar
– 110 gr of caster sugar
– 75 gr of egg white
– 25 ml of water
– Food coloring according to the desired color
– Garnish of your choice (jam, ganache …)

1. Mix the almond powder and the icing sugar

2. Put the water and 100 gr of caster sugar in a saucepan and bring to the boil (118 °)

3. Whip 40 g of snow whites with 20 g of sugar in a food processor

4. While continuing to whisk, slowly pour the syrup

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5. Add the remaining 35 gr of white

6. Mix with the almond powder and add a few drops of food coloring
7. Make small circles 3 cm in diameter on a sheet of baking paper on a baking sheet
8. Let stand for 1 hour in the air
9. Bake for 13 minutes at 150 °, opening the oven door halfway through cooking to let out the moisture
10. Let cool and garnish



Source site www.europe1.fr

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