Macaroons
Release Date: 15-11-2007
Many people don't know, but in patisseries, macaroons are mostly made from hazelnut flour instead of almonds.
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Ingredients for Macaroons Recipe
- 250 g hazelnut powder
- 200 g egg white
- 375 g sugar
- 2 tablespoons lemon juice
How to Make Macaroons Recipe?
- Mix the ingredients in a medium saucepan. Cook over low heat for 10 minutes, stirring.
- Pour the hot mixture onto the counter and cool. Take it in a piping bag and squeeze it onto the baking tray on which you have greased paper.
- Bake at 130 degrees for 10 minutes, control at 160 degrees for 60 minutes.
- Turn the wax paper over and sprinkle water on the back. Serve by sticking the moistened and separated cookies together.
Some almonds we eat are bitter. Are these almonds added to the cookies? I bought shelled almonds, some of them were bitter. What if I crush them and use them?
In other words, does the macaroon become sweet when sugar and egg whites are added to it?
Its name is bitter almond, but if you use bitter almonds, it will be too bitter to be eaten. You can add 1-2 almonds to give flavor to normal almonds.
It is either a recipe given without working on it, or the tricks are hidden. What comes out is a flat dry thing.
Hello, my favorite cookie. I wonder how much mixing / whisking should be done and how should the consistency be? thanks
You need to drop 3 drops of lemon into it so that it doesn't spread, I did it, it didn't fall apart.
It has spread. The flavor was unlike macaroon. It was like a biscuit
How do we put the two pieces together?
Where can we use 16 unsalted unshelled almonds?
After waiting for 10 minutes in a cool place, optionally place half of the unsalted shelled almonds in the middle.
I did it too, it was great, it was finished that evening :) But it spread in mine, the oven temperature was 170 and I never opened the lid.
What can I do to prevent it from spreading again?
Is it okay to put apricot almonds in the almond cake or should we use ready-made almonds?
Hello, we tried this recipe exactly and got a very good result, we used only two drops of almond essence, it was better than the ready-made ones, there was no spread, thank you for the recipe..
Almond essence is also referred to as almond extract, but I asked it in herbalists, no one knows.
where can i get it
Hello, We just took it out of the oven, we ate it as soon as it got cold :)) It did not spread because we poured it into the molds, But it does not have a honeyed, wet taste like in patisseries, but it is very delicious :))
by the way, he used 1 cup of rice flour and less than XNUMX cup of sugar.
Hello, Ms. Selma, I think the only reason for this spread is the oven. If you opened the oven door while it was baking, or if you put the cookies in the oven before reaching the full 170 degrees, it may cause such a result.
hello my wife loves macaroon and i didn't dare to make it at home, but your recipes always give good results, but what i made was more like biscuit.
I tried it, it is very good, I recommend you to try it