Bakery products


Ingredients for Cooking Macaroon


  1. Mendalan flour 165 g
  2. Icing sugar 165 g
  3. Pinch of salt
  4. Fine crystalline sugar 150 g
  5. Protein 115 g (approximately 4 eggs)
  6. Lemon juice 1/2 tsp or a small pinch of citric acid
  7. Food coloring to taste


  1. Butter 200 g
  2. Sugar 1/2 cup
  3. Apricot jam 50 g
  • Main Ingredients Nuts, Sugar
  • Portion35 pieces (70 halves)
  • World CuisineFrench Cuisine


Coffee grinder or blender, Sieve, Mixer or food processor, Electronic kitchen scale, Bowl - 2 pcs, Tablespoon, Tea spoon, Pastry bag with 8 mm nozzle, Shovel, Baking sheet, Baking parchment

Cooking Macaroon:

Step 1: Prepare the proteins.

One of the main ingredients for cooking macaroons - "aged" proteins. How do they differ from regular proteins?
The reason for the majority of failed macaroons (cracks during baking or the absence of a "skirt", or both) is excessive moisture and viscosity of proteins. Therefore, the proteins “age”: they are very carefully separated from the yolks, placed in a suitable container, covered with cling film, punctured holes in it so that the moisture evaporates freely, and stored in the refrigerator for 2-7 days.
Over time, proteins lose moisture. In addition, a little chemistry, albumin is an integral part of the protein, in an alkaline environment over time loses its binding capacity, and proteins become more "liquid". Using "aged" proteins allows you to get a smooth and shiny surface of macaroons, as well as a beautiful "skirt" when baking.

Step 2: Make almond flour.

Almond flour is another main ingredient for cooking macaroons. You can buy it ready, unfortunately, so far only in big cities or via the Internet, but you can cook it yourself.
For the preparation of almond flour, you can use unpeeled almonds, but traditionally it is blanched (scalded) and cleaned. To peel almonds, pour boiling water over it (water should completely cover the nuts) for one minute. Then the boiling water is drained and the almonds are poured with cold water, also for a minute. After this procedure, the skin is easily removed. If the performed manipulations with boiling water and cold water did not help, then either the almonds are too dry or not very fresh - repeat the whole process again.
Put peeled almonds on a kitchen paper towel, it will absorb all the water. Put nuts on a baking sheet covered with parchment and dry in the oven at a temperature 100 degrees 20-25 minutes. Open the oven door a bit to allow steam to escape. Our task is to dry the almonds well; it should not change its color or fry. Then remove the almonds from the oven and leave to cool completely.
You can grind almonds into flour in a coffee grinder - the best option or with a blender. However, not every blender will cope with this task.
Almonds contain water and oil - the main enemies of good almond flour. So that in the process of grinding nuts do not turn into a paste, they must first be kept in the freezer for about 30 minutes; secondly, grind in small portions, about 40-50 g; thirdly, add powdered sugar, which quickly absorbs excess moisture.
Grinding powder into almonds is not necessary, a good coffee grinder is enough for 4-5 seconds per serving.
Important! Proportions are very important if you want to cook macaroons, so measuring out by eye will not work, you need to know exactly how many grams. Without electronic scales can not do.
Immediately weigh the required amount of almonds and powdered sugar. Then weigh portions of 40-50 g and add the grinder to the bowl. For each such serving, one tablespoon with a hill of powdered sugar is needed. Pour the chopped almonds into a dry, clean bowl.
Sift the crushed almonds with powdered sugar through a sieve. The remaining large particles of nuts can be thrown away or sent back to the coffee grinder, if there are a lot of them.

Step 3: Make almond meringues.

This meringue preparation option is French; it is the easiest. There are also Italian and Swiss, more complex, with sugar syrup.
Remove the "aged" proteins from the refrigerator and allow to warm to room temperature. Transfer to a suitable bowl or bowl of the combine, begin to beat at low speed. Add lemon juice or citric acid to speed foaming. We begin to add sugar when the protein foam begins to thicken, but not earlier, otherwise there may not be the required volume.

Keep whipping until you get a thick, very stable and dense foam, or as confectioners say, to hard peaks. Continue whisking for a few more seconds to “fix” the result.

Add dye and mix gently to get a uniformly colored mass.

Mix the protein mass with almond flour. Mix gently, preferably with a spatula, until the dough becomes the desired consistency: if you lift the spatula, it will evenly "drain" with a continuous tape.

Put the dough into a pastry bag and place the macaroons on a baking sheet covered with parchment.

Leave them at room temperature for one hour to dry and form a thin film on top.

Bake Macaroons Preheated 150 degrees about 15 minutes. Remove the baked macaroons from the pan and let cool on paper. Do not try to remove hot meringues, they should be completely cooled.

Step 4: Make an apricot filling.

There are many options for preparing the filling for macaroons. It is the simplest and fastest to prepare, but no less tasty. Beat softened butter with sugar and apricot jam. Do not pour all the sugar at once. You may need a little more if the jam is sour, or less if the jam is very sweet. Butter surprisingly emphasizes the best of apricot jam - the taste and aroma of apricots. If you want the cream to turn out brighter, you can add a little food coloring.

Step 5: Making Macaroons

Remove the cooled macaroons from parchment. Fill the confectionery syringe with cream. Squeeze the filling on the almond meringue and cover on top with another. All the macaroons are ready.

Step 6: Serve the macaroons.

Macaroons can be served with tea, coffee or just with juice. Even the most demanding gourmets will appreciate their refined taste. They have only one drawback - they end quickly.
Enjoy your meal!

Recipe Tips:

- For baking macaroons, thick cast iron and steel baking sheets are best suited. Aluminum and thin steel often dry meringues or they are obtained with voids inside.

- Macaroons can not be dried before baking, but to regulate the temperature:
- small, with a diameter of 1 cm - 15 minutes at 105 degrees, then 6 minutes at 175 degrees;
- medium, with a diameter of 3 cm - 15 minutes at 105 degrees, then 9 minutes at 175 degrees;
- large, with a diameter of 6 cm - 15 minutes at 105 degrees, then 9 minutes at 175 degrees and 8 minutes 150 degrees.
Temperature control is ideal for days with high humidity, when it is not possible to simply dry macaroons. Important! At the first stage of baking, the temperature should not be more than 105 degrees, otherwise the macaroons will crack.