How to make basic macarons

macarons - 500 x 500

What are the macarons?

Known asmacarons (also known in Spain with the name ofMacaroni) They consist of a cake of French origin made with egg white, almond powder, sugar and sugar icing.

About its origin, It transpires that comes from the 18th century, When came out of the oven from the pastry chef of the French court, consisting of domes with round shape and flat base, resembling meringues.

It is common to confuse them with themacaroons, It dealt originally compact cookie made with a coarse almond paste or coconut.

However, as we indicated at the beginning of this nota-respuesta, themacarons they are cakes shaped sandwiches, with two thin cookies and cream inside.

 
Basic Macarons
Portions 16
The macarons are a few small cupcakes of French origin consisting of two round domes with flat base, and cream inside. Although they were produced for the first time in the French court from the 18th century, the reality is that it is now when they have become tremendously popular. In fact, It is usual to find us today with a great diversity, and a wide variety, of different flavors of macarons, colors and scents. Although all have their characteristic shape: two cupolas or round sandwiches shaped flat and cream inside.
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total time
1 hr
total time
1 hr
Ingredients
  • 3/4 cups ground almonds
  • 1 Cup of icing sugar
  • 2 egg whites
  • 1/4 cup sugar (Superfine)
  • 3 teaspoons vanilla extract
  • Ingredients for the filling of the macarons
  • 4 tablespoons of butter without salt
  • 1 Cup of icing sugar (sieving)
  • 1/2 teaspoon of vanilla essence
Instructions
  1. In a food processor, crush during 15 to 20 seconds almonds ground together with icing sugar.
  2. Sift over Bowl.
  3. In another somewhat larger Bowl mount the egg whites to snow.
  4. While beating the egg whites add Superfine sugar and mix well.
  5. With the help of a spatula mix the almonds with mounted whites.
  6. Removes well until you get a thick cream.
  7. Line baking 2 oven with vegetable paper baking trays.
  8. Introduces pasta in a sleeve pastry with smooth nozzle.
  9. Put the pasta in tray molds. Then you drop with a blow dry (in this way you will avoid the formation of bubbles).
  10. Let stand at room temperature for 30 minutes.
  11. Precaliena the oven to 160 ° C.
  12. Meanwhile, We will prepare the filling: beat the butter temperature with vanilla essence until frothy.
  13. It incorporates the confectioners sugar.
  14. Put the macarons already rested in the oven of 10 to 15 minutes.
  15. Let stand for 10 minutes.
  16. Gently separate the macarons of the paper and let cool.
  17. Finally Board the macarons with filling, two by two.
Recipes easy to https://recetasdecocinafaciles.NET /

Conservation of the macarons

Whenever we make any dessert at home, and above all we have a home sweet, very common is that ask about of thestorage time of the same. Especially as a way to ensure not only that do not get damaged, and that after consumption we will not run any risk, but to taste, texture and aroma are always appropriate.

In the case of themacarons (a few small cupcakes of French origin consisting of two round domes with flat base, and cream inside), that we must look well to their conservation.

With this, If the macarons are not filling are preserved perfectly during 1 month in the freezer, or during 3 to 4 days in an airtight container, and tightly closed.

However, If the macarons are filled is possible to preserve them during 2 to 3 days, but always in the fridge.



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