Macarons are a French dessert made with egg whites, ground almonds, granulated sugar, and icing sugar, and served with fruit jam or cream filling.
Macaron fillings range from sweet (vanilla, fruit, etc.) to sour (berries, lemon, passion fruit, etc.) to salty (cheese, nuts, caviar, salmon, etc.) to spicy (chipotle). The filling is more important than the shell, it gives the macaron its soul, and the quality of the filling directly determines the quality of the macaron.
Because of the overly sweet taste of macarons, eat them with a cup of tea or a cup of black coffee and take a long sip.
Macarons are said to have first appeared in medieval Italy. Thanks to the prosperity of maritime trade, the French discovered this little pastry made by the Italians with a crispy surface and a fluffy interior and called it macaron. It means a delicate dessert. It is also said that the macaron originated from an Italian princess who married France in the 16th century.
Because she was homesick, she favoured the cook to make the kind of cookies that she used to eat in her hometown. At first, it was no filling, and later it evolved into a filling, which soon became a speciality of France.
Main material
Almond Flour 40g
Powdered Sugar 55g
Egg White 33g
White Sugar 22g
Cream Cheese 35g
Butter 15g
1. Cut the cream cheese and butter into small pieces and soften at room temperature until they form a paste. Sift in the icing sugar.
2. Beat evenly with an electric whisk. Cover with a plastic wrap veneer and refrigerate.
3. Sift the powdered sugar and almond flour.
4. Add 22g sugar to the egg whites and beat with an electric whisk until hard. Add a drop of food colouring if you want to make it coloured and whip it evenly.
5. Put the meringue into the mixture of icing sugar and almond flour and mix well with a stirring method. It's not easy to flip at first but you can also use the method of pressing to mix them first.
6. Pack in a piping bag and squeeze onto a baking sheet. Tap the pan a few times to shake out any bubbles, and use a toothpick to remove any that don't pop.
7. Turn the oven on hot air, heat up and down 70 degrees, and put the baking pan in for about 20-30 minutes. You can open the oven and touch the surface with your hand, it's elastic, it's not sticky and your hand will dry the skin.
8. Heat the oven up and down to 170 degrees Celsius. After preheating, put the oven in and bake for about 7 minutes. Then bake at 120 degrees for about 13 minutes.
9. Let cool and fill with filling. It tastes better in the fridge.
Macarons are said to be difficult to dessert mastering the method will not feel difficult. If you're making macarons for the first time you can also practice with flour.
Whether you use flour or almond flour, the method is the same. Macarons don't taste that good when they're first made, they're a little bit hard to eat, but they get better overnight, they're crunchy on the outside and soft on the inside.
