Almond cookies - a useful and tasty dessert

Well, is it possible to find a person who would not like exquisite, light and airy macaroons? Crispy outside and soft inside, it literally melts in the mouth, leaving finally a pleasant almond aftertaste that you want to stretch, as long as possible.

The classic macaroons, to which we are accustomed since childhood, were made according to GOST, as, in principle, and all during Soviet times. Recipe proven and really reliable, the result is impressive, what else is needed?

Delicious and very useful

By the way, it is not difficult to prepare such cookies at home, and the set of ingredients for a delicacy is simple, so buying store products is completely optional.

As it turned out, macaroons existed not only in Russia, they were successfully prepared in Italy, they were only called differently “amaretti”, as well as in France, the notorious macaroons today. This is a special kind of macaroons, which has purely French roots, appeared during the amusement wedding feast of Catherine de Medici and the Duke of Orleans.

The young lady, going to France, took with her a lot of curiosities, and the unusual shaped almond cookies, served in pairs, were just one of them.

Crunchy with cream

The macaroons got a modern look relatively recently, only at the beginning of the last century, macaroons began to make up two crunchy “poles”, which were connected by a particularly delicate and light filling consisting of jam or cream.

Today, this seemingly simple dish has become very popular all over the world, transforming itself into a real cult of the French dessert.

And nevertheless, how to cook delicious macaroons, because, in order to get a crisp and tender inside, you probably need a good sweat? In fact, nothing complicated in it, if you want to pamper yourself with the usual, "Soviet" option, then you just need to cook flour, sugar, a couple of eggs and a handful of almonds.

A storehouse of vitamins

By the way, one more pleasant fact of such a dish: it is very useful! Thanks to a simple set of components, among which is a very useful nut, almonds, it can enrich the human body with vitamins (E, PP and B2), as well as useful elements: phosphorus, potassium, iron, magnesium and others.So, eat macaroons and you will be healthy! And we will tell you how to cook it without much hassle and worries.

The classic recipe for almond cookies

To prepare you will need:

  • flour - 1 tbsp. a spoon;
  • almonds - 100 g;
  • powdered sugar - 150 g;
  • eggs - 3 pcs .;
  • rice flour - 3 tbsp. spoons.

The recipe for making cookies with your own hands is simple, the main thing is to do everything carefully and carefully, respecting the proportions. First you need to carefully chop the almonds so that it turns into fine powder: to do this, you must pass it through a coffee grinder or beat with a blender.

With nuts

Then mix the resulting flour with powdered sugar, and then add the remaining two types of flour. From the eggs, we need only proteins, so carefully separate them from the yolks and, without beating, add them to the prepared mass of flour and powdered sugar.

All the ingredients are well mixed, and then whipped, achieving the formation of strong foam. After that, leave the resulting protein mass to brew for 30 minutes in a cool place, and then beat again for another 5 minutes.

Remember that the cookie turned out good and crispy, protein mass should not be too liquid.

Now prepare the baking sheet: we fill it with parchment paper and, scooping up the dough with a tablespoon, we begin to spread the raw cookies on the baking tray, making it so that they do not touch each other and do not stick to each other.

Our almond biscuits should be baked at a temperature of about 180 ° for 20 minutes. Then we take out the cookies from the oven, let it cool down a bit and transfer it from the baking pan to the dish.

A few secrets of cooking macaroons

If you want to prepare your own copies of the French dessert, then, surprisingly, the principle remains the same, but there are a few points to consider:

  • It is better to separate the whites from the yolk in a few hours, or even a few days. Thus, their structure will change, and they are better saturated with oxygen during whipping.
  • Instead of ground almonds, it is better to use almond flour, which must be sieved beforehand.
  • If you want to give your macaroons color, then you can not use food-based water-based dyes, only powder or helium will be suitable for this purpose.

Despite the fact that macaroons are very tasty,appetizing and even useful, it should still be eaten in limited quantities, especially those who watch their extra pounds.

Despite the fact that visually the dessert is very light and gentle, it has a considerable caloric content, about 370 kcal per 100 g of product! So be vigilant and enjoy your meal!

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