The macarons are quite varied in flavor and color, but the basic classic recipe starts with vanilla brownie.

 

The calories per 100 grams are 344 kcal.

Number of servings - 4-5

Cooking time - 2 hours

Ingredients:

 

Almond flour - 150 gr

Powdered sugar - 150 gr

Protein - 100 gr

Water - 50 gr

Sugar - 150 gr

Preparation of the classic pasta recipe:

Sift the flour 2 times, add the powdered sugar and sift again.

Divide the egg white into two parts - 50 g each.

Pour water in a saucepan, pour sugar and put on the stove.

Next, carry out several actions simultaneously. Boil the syrup, stirring with a thermometer in the middle of the mixture to keep track of the temperature.

When the thermometer shows 95° C, in a separate bowl, start whipping one part (50 g) of the whites with a mixer on high power.

Heat the syrup to 110°C, quickly remove it from the stove and slowly pour into the whipped whites, continuing to whip everything with the mixer.

The mixture should be dense, firm and without any pourable qualities. The mixture should not run out when the container is turned. If the syrup is heated to 110 ° C, and the whites have not yet whipped, cool the syrup with a little water and reheat to the desired temperature.

The mixture will cool slightly as it whips. When it does, add the remaining 50 g of protein with the flour and powder.

Continue beating the batter until it has the desired dense texture that doesn't drip off the walls.

Pour the batter into a pastry bag and gently tip the macaron hats onto a baking tray lined with baking parchment.

Place the baking tray in a heated oven to 140° C for 15 minutes.

After 10 minutes, begin to taste for doneness. Use a knife to pry the pastry, if it comes away from the parchment easily, it's ready.

Make the filling according to your taste from custard or ganache.