Wow, how long it took me to cook Macarons! Almost everywhere I read about macarons they talked about the complexities and subtleties of making this dessert. Macarons from the store I don’t like much and to travel to where they are made properly, I don’t have the opportunity so I decided to try to cook them myself, and you know what… it was so easy! Even after I read some recipes and cooking techniques, I realized that it isn’t so difficult, you just need to have almond flour, which I bought at Trader Joe’s. If you can’t find the flour, then blend almonds in a blender. Also last year I bought a special silicone mat for macarons.
So I decided for the first time to make with an easy filling- half with the nutella and another half with the lingonberry jam. By the way, I will be honest, you do don’t need the silicone mat, the macarons that I cooked without the mat were even better! Pity I waited so long to make such delicious macarons!
PS – Macarons are a French dessert made from egg whites, powdered sugar, sugar and ground almonds, and shaped like small sandwiches in pastel colors. They have a crispy crust as smooth as eggs shells, but inside they are sticky and soft, very tender. They do not stick to the teeth. Before they were found exclusively in luxurious Parisian pastry shops, but today this dessert is easy to cook at home.
Macarons with Nutella and Lingonberry Jam Recipe
By June 20, 2014Published:
- Yield: ~50
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 1 hr 45 mins
Wow, how long it took me to cook Macarons! Almost everywhere I read about macarons they talked about the complexities and subtleties …
- 3/4 cup almond flour
- 2 egg whites from large eggs
- 2 tbsp (~ 30 g) sugar
- 200 g (0.44lb) powdered sugar
- nutella For the filling
- lingonberry jam For the filling
- Beat the egg whites with a mixer until soft peaks form. Add the sugar and beat for another 2 minutes until firm peaks form. Mix powdered sugar and almond flour and mix gradually with a tablespoon of the egg whites, stirring gently with a spoon, from the bottom-up.
- Put a plastic zip bag in a tall glass and put the batter inside the bag. Tightly close the bag and cut the corner.
- Cover the baking pan with baking paper. Hold the bag upright 1/2 inch above the center of one of the traced circles and pipe out enough to fill in the circle. Lift away the pastry bag and fill the remaining circles. The distance between the circles should be about 2cm. If the macarons have little ‘peaks’ when you pipe them, use a clean, wet finger to pat the peaks down.
- Let sit for 30-60 minutes so the top of macaron dries. Do not skip this step!
- Bake the macarons in a preheated 150-160'C (300-320F) oven for 10-15 minutes. The macarons that I cooked on the silicone mat needed a little longer.
- Remove from the oven and leave for 10 minutes, then spread one side with the nutella or jam and top with a second macaron.
- Course: Dessert
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