Airy macaroons

Category: Confectionery
Airy macaroons

Ingredients

egg whites 125 g
sugar 150 g
ground almonds 75 g
flour 35 g
bitter almond extract 2-3 drops
almonds for decoration (optional)

Cooking method

  • 1. Mix the ground almonds with flour.
  • 2. Mix proteins with granulated sugar. Put in a water bath, warm up to 45 degrees and beat for 5 minutes.
  • 3. Combine the whipped egg whites with the almond flour mixture. Place cookies with a diameter of 5 cm from the confectionery protein and bake in a ventilated oven for 1.15 - 1.30 minutes at 160 degrees.
  • 4. You can decorate each cookie with peeled almonds (see photo).

The dish is designed for

25-30 pcs.

Time for preparing:

~ 2 hours

Cooking program:

oven

Note

When removed from the oven, the baking remains slightly soft. After cooling, the crust hardens. The middle remains slightly damp. Cookies with a pronounced nutty flavor, tender and airy.
Bon Appetit

nut
A Wonderful Recipe for Protein Utilization
Sonadora
Twist, great recipe! I took it to the bins.

The only question is - where to get the extract of bitter almonds and if the oven is normal, without convection, it will not work, or can you bake in an airfryer?

PS if it goes on like this - I'll burst
Zhivchik
Twist, instead of almond hammer, will almond flour do?
prascovia
Bend that wet! This is the cookie we were talking about, Tan, it looks like it!
Twist
Sonadora, I have a regular oven and I just leave the door ajar about ten centimeters. And as an alternative to the extract, you can use Amaretto.

Zhivchik, I think it will do. Only the taste will be less intense.
Zhivchik
Quote: prascovia

Bend that wet! This is the cookie we were talking about, Tan, it looks like it!

Alain, isn't it? Then I tried this in our cafe. Very tasty.
But darling ...

Quote: Twist

Zhivchik, I think it will do. Only the taste will be less intense.

Yes? Then flour won't work. Let's grind pistachios almond.
Nagira
Marishaas always - admire the photo
And my mother loved such cookies very much, though she baked it from apricot kernels, not from almonds (well, we didn't have it then) and in two variations - for me she reduced sugar and increased the number of kernels, since she was a lover meringue-meringue, and I even look a little like them

Oh, and you can have your own five cents for Marina-Sonadora about bitter almonds:
Marina, I don’t know how in Balashikha, but in Moscow there are so many Asians who trade in the markets - find your seller and agree, they grow bitter almonds; and is used as a medicine. For many years now, an Uzbek woman from whom I buy dried fruit nuts has been ordering from her relatives.
And I always add a few bitters to sweet almonds for flavor
And I wrote a little about the rules for handling bitter almonds in the Note to the recipe Easter cake on chocolate
Twist
Irisha, Thanks for the useful information!
And we also fried apricot pits in childhood. Delicious ...
Tanyusha
Twist, and at what temperature to bake?
Twist
Tanyusha, I set it to 160 degrees. Thank you for paying attention, now I will edit the recipe
AlisaS
Once I read a poem about making macaroons. The picture of the preparation of this delicacy is still in my memory
Thanks for the fun macaroons recipe!
AlisaS
I baked some macaroons. Only without cool curls.
Airy macaroons
Despite its not quite beautiful shape, I really liked the cookies !!! So delicious !!!
Thanks for the delicious !!!
Twist
AlisaS, I am very glad that you liked the cookies. Thank you very much for the photo !!!
AlisaS
Thank you, Twist!
The cookies are simply delicious !!! The husband demanded supplements (almonds are inside)!

Ehh ... I don’t get them as beautiful as yours ... How many different meringues I didn’t make, all the same ... Maybe the whites were not beaten well with an old mixer. I'll try new. I want it to be not only tasty, but also beautiful
The main thing is patience and training, and everything will work out.

Thanks again for the recipe!
Twist
AlisaS, if you want, it MUST HAVE IT! Proteins, like any dough (this is my opinion), must be "felt". And here there is only one recipe - practice.
sweetka
kgm ... but now there will be an exceptionally smart question: should you put chi in a cold oven in a preheated oven?
Twist
sweetka, I put it in the oven just turned on, leave the door ajar.
sweetka
I am still studying meringue habits in their natural habitat. So the question is: why do we heat proteins in a water bath? I have met this nuance in other recipes and so far I cannot find the answer to my question. after all, it seems like it is customary to beat the yolks in a water bath, and the proteins, on the contrary, on ice. Explain, pliz, dear experts.
Twist
swetka, There are many ways of whipping with protein and they end up giving a different texture to the finished product. And with this method of whipping, there are no problems with the undissolved grains of sugar, which sometimes happens with ordinary whipping.
In the same way, different technologies for introducing almonds give different results - both in meringues and in biscuit dough. For example, from the same set of ingredients, changing only the technology of introducing almonds, you can make at least four different pies.
And this recipe is just one of many options.
Elena_Minsk
Your cookies are ready to bake (protein utilization), the baking time is not entirely clear: 1.15 - 1.30 minutes, is this an hour and 15 minutes?
In general, I bake, then I will report
Elena_Minsk
I baked it !!! It turned out sooooo tasty and easy to prepare. Baked on convection 140 degrees for 1 hour 20 minutes, 2 baking sheets at once, the oven is closed. Thicker cookies are excellent, thinner a little dry (I tried 2 layouts, I liked the thicker more).
Thanks for the recipe!

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