Macaroons

Hello Dear Friends,

The father of cookies, in our opinion, the ancestor of even macarons, macaroon is respected and loved :) Yes, it finally met you...

It may have surprised you that I made such an introduction to the recipe, but I think you can guess how many questions and requests I received about this recipe. Finally, I had the opportunity to photograph the recipe step by step and write down the tricks.

First of all, I should point out that instead of almond flour, mostly hazelnut flour is used in the macaroon cookies you buy from patisseries. Yes, I know this surprises you, but unfortunately it's true. EE, but if you say that we smell and taste like almonds, I can say that it is also a liquid bitter almond flavor. Of course, there are those who make it with almond flour or half hazelnut and half almond, but we don't know because they don't share their secrets... Ours is really almond flour :)

If you are going to prepare this recipe, you should definitely have a scale because it is very important to keep the recipe ingredients in balance. Don't say, "Is egg whites weighed too", they are being weighed :) Also, have a plastic piping bag and greaseproof paper ready for the baking tray.

There are 3 important tricks in this recipe. When we started to cook the first almond mixture in the pot. If the cookie dough, which we cook by stirring constantly, takes 4-5 seconds to spread, it means that it has reached a consistency that can be taken from the pot. If it stays too watery, it will spread too much on the tray and will not look like in the photo.

The other trick is to put the cookies on a cloth moistened with plenty of water after they come out of the oven and let the cookies separate from the paper by themselves. If they are not sufficiently moistened, they become empty when leaving the paper and they do not stick to each other. Then no matter what you use, you can't stick it together.

Finally, after going to the second stage of baking and increasing the temperature, check the cookies at frequent intervals. Take it out of the oven as it turns golden yellow, if the color is darker than it should be, the cookies start to harden.

There are around 22-24 cookies in total, so you have over 40 single macaroon cookies.

Love…

Love…

Ingredients for Macaroons Recipe

• 250 g almond flour
• 375 gr granulated sugar
• 200 g egg white
• 2 tablespoons lemon juice
• 1 drop of almond flavor (optional)

How to Make Macaroons Recipe?

1. Put the almond flour, granulated sugar and egg whites in a medium saucepan. Mix thoroughly with a wire whisk in the saucepan.
2. Put it in a saucepan and cook on low heat for 10-12 minutes, stirring. (If it takes 10-15 seconds to spread when you mix it, it means it has a consistency.)
3. Pour the thickened mixture on the kitchen counter, pour 2 tablespoons of lemon juice on it, spread it on the counter with the help of a spatula, collect it and cool it. (In this way, it will cool faster and the lemon juice will mix into the dough)
4. Put the dough at room temperature in a piping bag.
5. Squeeze 2-3 cm in diameter at 3-4 cm intervals on the tray on which you laid greaseproof paper.
6. Bake for 130 minutes in a preheated 30 degree oven. After 30 minutes, increase the heat to 150 degrees and bake for about 10-12 minutes until the color of the cookies reaches the desired shade (be very careful at the end of the first 30 minutes, continue to bake by checking the color of the cookies).
7. Before taking the cookies out of the oven, lay a damp cloth on the kitchen counter.
8. Take the cookies from the tray with the paper and place them on this wet cloth. (If the paper is not moist enough, the cookies will stick to the paper and will fall apart when you try to remove it)
9. Stick the cookies you separated from the moistened greaseproof paper together and put them on the serving plate.