Homemade macarons

Macarons are a pastry made with egg whites and most often almond flour or other chopped nuts. The products are prepared in the form of cookies with a layer between the cookies. The appetizing filling is made from chocolate, berries, and Philadelphia cheese. The layer can be ganache, curd, marmalade. Crispy on top and soft inside, the cakes will be an excellent treat for tea parties and an excellent option for sweet gifts for any occasion.

Homemade classic almond flour macaroons

Classic macaroons made from almond flour look chic at home. The cooking process is quite complicated. The key to successful macarons is well-beaten egg whites. Step-by-step instructions will not allow you to make mistakes. The dessert cannot be called budget for its price. All ingredients can be found in pastry shops.

1. 
   How to make classic almond flour macarons at home? We prepare the products. We prepare the filling in advance. Combine almond flour and powdered sugar.
2. 
   After sifting, heat for 3 minutes at 120°C.
3. 
   Add dye and 60 grams of proteins to the dry mixture.
4. 
   Cook the syrup. Place granulated sugar and water in a saucepan. Place over medium heat.
5. 
   Heat to 110-114°C.
6. 
   Bring the remaining 60 grams of proteins to a foam state. Slowly introduce the hot syrup into the center, without ceasing to use the mixer, beat for 10 minutes until the meringue cools.
7. 
   Stir the almond flour and gradually add the meringue. Knead until the mixture flows like a ribbon.
8. 
   Place the nozzle in a pastry bag and fill it with dough. Place cookies on a silicone mat. Tap the baking sheet on the edge of the table so that the dough settles and spreads.
9. 
   Preheat the oven to 150°C. Bake cookies for 7 minutes. Increasing the heat to 180°C, bake for another 7 minutes. Place the mat on the table and let the pieces cool completely.
10. 
    Grind the raspberries, puree them with a blender, remove the seeds by passing them through a sieve. Add granulated sugar. Boil the cream and add to the dark chocolate. Once smooth, combine with berry puree. After whipping, cover with film and refrigerate for a day. Assemble the dessert by spreading the filling and connecting the cookies together.
11. 
    Homemade macarons are ready! If desired, refrigerate overnight. Serve with tea. Bon appetit!

Homemade coconut macarons

Homemade coconut macarons have an incredible taste and crunchy texture. The recipe is simple to follow and anyone can make it. Just mix the ingredients carefully and wait for the products to bake.The treat looks very appetizing and is very popular among lovers of coconut desserts.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Coconut flakes – 2 tbsp.
• Vanilla extract – 1 tsp.
• Egg whites – 120 gr.
• Granulated sugar – 0.5 tbsp.
• Salt – a pinch.
• Chocolate drops/chocolate – to taste.
• Vegetable oil - for lubrication.

Cooking process:

Step 1. Preheat the oven to 170°C. We prepare the products.

Step 2. Line a baking tray with baking paper. Combine salt, granulated sugar and egg whites and add coconut flakes. We distribute the dough onto parchment coated with vegetable oil, forming pieces of the same size.

Step 3. Bake for half an hour until golden brown. Cool the products on a wire rack.

Step 4. Place the chocolate drops in a pastry bag. Place in a container with hot water. The chocolate will melt.

Step 5. Place the cakes into paper cupcake capsules. After cutting off the tip in a pastry bag, decorate with melted chocolate.

Chocolate macarons

Chocolate macarons are a luxurious treat. The dessert has a magnificent appearance and rich chocolate taste. Even beginners can make macarons. All that is required is to follow the step-by-step instructions. If you follow the instructions clearly, there will be no problems.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 1

Ingredients:

• Almond flour – 55 gr.
• Powdered sugar – 110 gr.
• Egg whites – 60 gr.
• Granulated sugar – 25 gr.
• Cocoa powder – 12 gr.

For cream:

• Chocolate – 100 gr.
• Cream 33% – 50 ml.

Cooking process:

Step 1. Pour boiling water over the almonds for 10 minutes.After draining the water and rinsing under the tap, re-soak in hot water for 10 minutes. Remove the skin.

Step 2. Dry the almonds on a kitchen towel, leaving them for a day or two. To save time, pour the almonds onto a baking sheet and dry them in the oven at low temperature. The nuts should not change color. Cool the almonds.

Step 3. Grind in portions in a coffee grinder. Combine cocoa powder, ground almond flour and powdered sugar.

Step 4. Pass the dry ingredients through a sieve.

Step 5. Beat the whites to strong peaks, adding granulated sugar little by little.

Step 6. Pour the dry mixture into the whipped whites and knead gently.

Step 7. Having filled the cooking bag with dough, place the pieces on a silicone mat.

Step 8. Let stand for 1 hour to form a crust. Place the baking sheet in a preheated oven at 150°C. Bake for 12 minutes. Cool completely.

Step 9. Melt the chocolate in a water bath and combine with cream. After cooling a little, coat the halves with cream and connect them together. We complement the cakes with drinks. Bon appetit!

PP macarons without added sugar

PP macarons without added sugar are very tasty. This, of course, is not a traditional dessert, but it also turns out delicious. For those who are on a diet, this is a worthy alternative. Delicate baked goods will prevent you from gaining unwanted pounds and will satisfy your need for sweets.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Bananas – 50 gr.
• Egg whites – 2 pcs.
• Gelatin – 5 gr.
• Low-fat cottage cheese – 50 gr.
• Caramel molasses – 20 gr.
• Oat flakes – 50 gr.
• Cocoa powder – 1 tsp.
• Salt – 1 pinch.
• Water – 30 ml.

Cooking process:

Step 1. Prepare banana and eggs. Separate the whites from the yolks.

Step 2.Mix oat flakes with cocoa powder. Mash the peeled banana into a puree. Beat cold egg whites with salt until fluffy. Combine the ingredients and mix gently.

Step 3. Place siliconized baking paper on a baking sheet and form cookies at a distance from each other. Place in a hot oven and bake for 10 minutes at 180°C.

Step 4. Cool the finished products. Pour gelatin into cold water. Mix cottage cheese with caramel molasses or replace it with erythritol. Dissolve the swollen gelatin in pulses in the microwave or in a water bath. Slowly add to the cottage cheese and beat until thickened.

Step 5. Assemble the cakes, placing the cream on one piece and covering the second. Serve cakes for tea. Bon appetit!

Homemade macarons with pistachios

Homemade macarons with pistachios look richly attractive. Such baked goods cannot be distinguished from confectionery products made by professionals. The process of executing the recipe is quite labor-intensive, but doable. I must say right away that it will take a lot of patience and time. But the result is worth it.

Cooking time – 3 hours 00 minutes

Cooking time - 10 min.

Portions – 1

Ingredients:

• Almond flour – 200 gr.
• Powdered sugar – 600 gr.
• Egg whites – 220 gr.
• Water – 75 ml.
• Dry dye
• Pistachio flour – 2 tsp.

For pistachio paste:

• Pistachio flour – 200 gr.
• Almond flour – 50 gr.
• Granulated sugar – 100 gr.
• Water – 300 ml.
• Almond extract – 3 drops.

For filling:

• Granulated sugar – 100 gr.
• Egg whites – 50 gr.
• Butter – 150 gr.
• Pistachio paste – 50 gr.

Cooking process:

Step 1. Prepare the components for the test.

Step 2. Prepare the remaining ingredients.

Step 3. Prepare pistachio paste.Combine pistachio and almond flour.

Step 4. Flavor with almond extract.

Step 5. Combine water and granulated sugar in a saucepan.

Step 6. Boil the syrup until the crystals completely dissolve.

Step 7. Bring until bubbles appear.

Step 8. Pour the syrup into the dry ingredients and stir.

Step 9. Collect the mass into a lump.

Step 10. Sift powdered sugar (110 grams) and almond flour into a large bowl.

Step 11. Add 110 grams of proteins and let sit.

Step 12. Combine the water and remaining powdered sugar in a saucepan. Place over moderate heat and cook to 118°C.

Step 13. While the syrup is cooking, beat the remaining whites. Add hot syrup to the foamy mass and continue whisking until thick.

Step 14. Add dye and stir.

Step 15. The dye can only be used dry.

Step 16. Transfer the colored mass to the almond flour and bring until smooth.

Step 17. Fill a pastry bag with dough.

Step 18. Place the blanks on a silicone mat. Sprinkle with pistachio flour. Let stand for 2-3 hours and air dry or dry for 15 minutes at 50°C.

Step 19. Place the products to bake at 130°C for 18 minutes. Once cooled completely, remove from the mat.

Step 20. Prepare the filling. Place pistachio paste and soft butter in a bowl.

Step 21. Combine until smooth.

Step 22. After whipping the egg whites until fluffy, add granulated sugar.

Step 23. Add the whipped egg whites to the pistachio mass and combine with a spatula.

Step 24. Transfer the cream into a bag and collect the cakes.

Step 25. Place the cream on the cookies and cover with the other half.

Step 26 Place the cakes in a container. close and refrigerate. We serve cakes with tea. Bon appetit!

Raspberry macarons

Raspberry macaroons will conquer all sweet tooths not only with their bright appearance, but also with their amazing taste. Raspberries add not only an unforgettable aroma, but also a rich color. This amazing delicacy lifts your spirits and is perfect as a gift for any occasion.

Cooking time – 3 hours 00 minutes

Cooking time – 35 min.

Portions – 3

Ingredients:

• Almond flour – 95 gr.
• Powdered sugar – 85 gr.
• Egg whites – 80 gr.
• Granulated sugar – 105 gr.
• Dye – 2 gr.
• Raspberries – 150 gr.
• White chocolate – 100 gr.
• Cream 20% – 50 ml.

Cooking process:

Step 1. Dividing the eggs into whites and yolks, pour the whites into a bowl and beat until foamy.

Step 2. Mix flour and powdered sugar and sift. Gradually add granulated sugar to the whipped whites, without ceasing to beat.

Step 3. Grind the large particles from the sifted almond flour with a coffee grinder and sift again.

Step 4. Add dye to the dry ingredients and stir.

Step 5. When the whites turn into strong peaks, mix in the dry ingredients. Fill a pastry bag with dough.

Step 6. Place siliconized parchment on a baking sheet and plant identical cookies.

Step 7. Tap the baking sheet on the table so that the pieces spread slightly.

Step 8. Let it sit and air out a little.

Step 9. Heat the oven to 150°C. Turning on the convection, bake the products for a quarter of an hour. Cool the cookies.

Step 10. Place the raspberries in a saucepan. Add granulated sugar. Boil until pureed.

Step 11. Grind the hot puree through a sieve.

Step 12. Melt white chocolate to a liquid state and combine with puree.

Step 13. Add cream and knead until smooth.

Step 14. Cool the cream in the refrigerator for 1 hour. Beat the mass.

Step 15After transferring the cream into a pastry bag, place it on the cookies and cover with the other half.

Step 16. Place the finished cakes in a container and place them in the cold to stabilize for 1.5 hours. We treat ourselves to a fragile dessert. Bon appetit!

Keto macarons

Keto macarons are tender and naturally taste different from traditional baked goods. The keto dessert is simple to prepare and will definitely be loved by everyone who is crazy about nut desserts. The cream cheese layer complements the cookies perfectly.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 3

Ingredients:

• Egg whites – 4 pcs.
• Erythritol – 2 tbsp.
• Almond flour – 1 tbsp.
• Food coloring
• For filling:
• Erythritol – 2 tbsp.
• Philadelphia cheese – ½ pack.
• Cream 33% – 8 tbsp.
• Strawberry jam without sugar - to taste.

Cooking process:

Step 1. Pour the whites into a bowl.

Step 2. Beat until foamy.

Step 3. Add erythritol.

Step 4. Knead well.

Step 5. Sift almond flour into the whites.

Step 6. Carefully combine the components.

Step 7. Divide the dough in half. Add dye to one part as desired. Mix.

Step 8. Transfer the dough into a pastry bag and place it on the mat.

Step 9. Tap the baking sheet on the edge of the table so that the workpieces settle and spread. Place in a hot oven at 160°C for 20 minutes.

Step 10. For the cream, combine Philadelphia cheese with erythritol and add cream. Beat with a mixer.

Step 11. Cool the finished cookies.

Step 12. Place cream on one using a piping bag and put a little strawberry jam. Cover the second one. This is how we collect all the cakes.

Step 13. Serve the cakes with tea or coffee. Bon appetit!

Macarons without almond flour

Macarons without almond flour have an extraordinary taste, and their appearance will captivate absolutely everyone. A bright dessert with a thick layer is an amazing treat that no one can refuse. Even a novice cook can make an excellent addition to tea or coffee.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 30

Ingredients:

• Wheat flour – 70 gr.
• Powdered sugar – 110 gr.
• Egg whites – 70 gr.
• Granulated sugar – 45 gr.
• Dye - to taste.
• Citric acid – a pinch.

For Snickers cream:

• Milk chocolate – 150 gr.
• Cream 33% – 150 ml.
• Boiled condensed milk/caramel – 100 gr.
• Nut butter – 50 gr.

Cooking process:

Step 1. Prepare products for the test.

Step 2: Combine powdered sugar and flour. pass through a sieve.

Step 3. Armed with a mixer, beat the egg whites.

Step 4. Add granulated sugar and lemon to the whites in portions. Beat until strong peaks form.

Step 5. Color the whipped whites with any coloring and carefully knead with a spatula.

Step 6. Sift the dry ingredients into the whipped egg whites and fold in with a spatula.

Step 7. Having filled the pastry bag with dough, place the pieces on high-quality parchment. Let it air for a quarter of an hour. Bake for 15 minutes at 160°C in a preheated oven.

Step 8. Prepare the ingredients for the filling.

Step 9. Melt the chocolate in a water bath.

Step 10. Pour cream into chocolate.

Step 11. Combine the mixture with an immersion device.

Step 12. Covering the mass with film in contact, we send it for stabilization for 12 hours.

Step 13. Beat the cooled ganache.

Step 14. Mix nut butter and condensed milk. Stir with a spatula.

Step 15. Having combined both fillings, fill the pastry bag.

Step 16We fill the cookies and connect them together. Serve with hot drinks. Bon appetit!

Strawberry macarons

Strawberry macarons are an amazing treat that will be a stunning surprise for those with a sweet tooth. To prepare the dessert you will need to be patient. The result is absolutely worth it. Crispy pastries with a delicate layer will captivate you with their taste and appearance.

Cooking time – 3 hours 00 minutes

Cooking time - 20 minutes.

Portions – 35

Ingredients:

• Almond flour/skinless almonds – 150 gr.
• Powdered sugar – 150 gr.
• Egg whites – 110 gr.
• Granulated sugar – 150 gr.
• Water – 40 ml.
• Red gel/powder dye

For cream:

• Frozen strawberries – 175 gr.
• Granulated sugar – 70 gr.
• Egg yolks – 2 pcs.
• Corn starch – 30 gr.
• Butter – 90 gr.

Cooking process:

Step 1. Place the berries in a saucepan and add half of the granulated sugar. Place over medium heat and bring to a boil, simmer for 7 minutes.

Step 2. Remove from the stove and puree with a blender.

Step 3. Beat the yolks, remaining sugar and starch until light.

Step 4. Add the yolk mixture to the berry puree in a thin stream, stirring constantly. Place the saucepan on the stove and cook until thickened.

Step 5. Transfer the boiled filling into a bowl and cover with film. After cooling, add soft butter. Bring to homogeneity with a mixer. Dividing the almonds into 3 parts and adding 30 grams of powdered sugar to each, grind into crumbs. Pass the mixture through a sieve.

Step 6. Grind large parts and 20 grams of powdered sugar and sift. Add the remaining powdered sugar to the crushed mixture and pass through a sieve again. Pour onto a baking sheet and dry for 5 minutes at 140°C.If the flour is already ready, mix with powdered sugar and dry. Transfer to a bowl and add half of the whites.

Step 7. Combine water and sugar in a saucepan.

Step 8. Add dye. Cook over moderate heat until 118°C. Beat the remaining whites until foam forms. Without ceasing to beat, add the syrup and bring to stiff peaks.

Step 9. Mix almond flour with powdered sugar and add a third of the beaten egg whites. Having combined, lay out the remaining whites and gently knead from bottom to top. Place the dough into a pastry bag. Place siliconized parchment on a baking sheet. Plant cookies of the same size. Leave for an hour until the cookies become crusty. Preheat the oven to 160°C. Bake for 12 minutes.

Step 10. Move the cookies directly on the parchment to the work surface. Remove the completely cooled products from the paper. Fill a pastry bag with cream. Assemble the cakes by squeezing the cream onto one cookie and covering the second.

Step 11. Place the cakes in a container with a lid. A plastic container will do just fine. Place in the refrigerator overnight and let it stabilize. We take out the dessert 10 minutes before serving. Bon appetit!

Macarons with ganache filling

Macarons filled with ganache are an ideal dessert for lovers of natural desserts. The slightly perceptible alcoholic taste will bring unforgettable pleasure to lovers of such treats. This magnificent delicacy looks breathtaking and will be an excellent gift for those with a sweet tooth.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 30

Ingredients:

• Almond flour/skinless almonds – 130 gr.
• Powdered sugar – 150 gr.
• Egg whites – 110 gr.
• Granulated sugar – 150 gr.
• Cocoa powder – 30 gr.
• Water – 40 ml.

For cream:

• Bitter chocolate 72% – 200 gr.
• Cream 33% – 280 ml.
• Butter – 40 gr.
• Dark rum – 30 ml.

Cooking process:

Step 1. After crumbling the chocolate, pour hot cream over it. Stir and pour in the rum. Add chopped softened butter.

Step 2. Punch through the mixture with a blender and cover with cling film. Place in the refrigerator for several hours. The ganache will thicken significantly.

Step 3. When using almonds, grind them in a coffee grinder in several approaches. I got 3 approaches. Add 30 grams of powdered sugar to each. This way the almonds will produce less oil. You need to grind the nuts in 5 second bursts. We pass the ground mass through a sieve. Grind large parts with 20 grams of powdered sugar and sift. After adding the remaining powdered sugar to the entire mass, pass everything through a sieve. Distribute the mass on parchment and dry in the oven at 140°C for 5 minutes. When using almond flour, mix it with powdered sugar and dry it. Place the dried mixture in a bowl and add 55 grams of egg whites and set the cocoa powder aside without stirring.

Step 4. Pour granulated sugar into a saucepan and pour water.

Step 5. Cook the syrup over a moderate flame until it reaches 118°C.

Step 6. Bring the remaining 55 grams of egg whites with a mixer until foamy. Remove the syrup from the stove and add it to the whites in a thin stream, without ceasing to use the mixer. Beat until stiff peaks form.

Step 7. Knead the mixture of cocoa, flour and protein set aside.

Step 8. Carefully add the remaining meringue and mix from bottom to top.

Step 9. Having achieved the correct consistency, the dough will flow from the spatula like a ribbon. Fill the pastry bag with dough.

Step 10. Line a baking sheet with high-quality parchment or a mat.We plant cookies of the same size. Let it sit for an hour. When the crust has dried, place the baking sheet in an oven preheated to 160°C and bake for 12 minutes.

Step 11. Remove the baked goods from the baking sheet and cool completely. Transfer the ganache into a pastry bag and pipe it onto the cookies.

Step 12. Cover with halves.

Step 13. Place the treat in a container and refrigerate it overnight. Take out 10 minutes before serving. Bon appetit!