The trendbäck Macaron has for years been an absolute classic among the desserts. Not only in France but also worldwide are these little sweets to sell. It is particularly interesting that the popularity of Macarons has grown enormously over time.
The sweet temptations are not easy to prepare, quite the contrary! The Macaron after Parisian style was even prepared by hand some years ago. In the following we would like to tell you interesting information about the history of this pastry and explain today’s preparation according to the original French recipe step by step. After all, there is a unique culinary tradition, which must also be preserved for the next genarations.
Attractive and delicious from inside and outside
The history of Macarons
The word Macaron comes from the Italian and means finer dough. The Italian word (am) maccare is translated as crushing or crushing. This little pastry has been popular since the early 20th century. The traditional pastry looks like a small double with a cream layer in between.
But the first Macarons were still simple cookies from almond flour and have a long history behind them. The sweets were presented for the first time in 1660 by a man named Pâtissier Adam from Saint-Jean-de-Luz. He offered it to wedding celebrations. The chief cooks of the French family Dalloyau, which later founded the Pâtisserie company of the same name, also included the Macarons in their assortment in 1682, and these became a real hit. In the middle of the twentieth century, the idea of combining the two parts of the Macarons with a delicious filling was developed and the recipe was refined over time.
The origenelle French recipe
The preparation time usually takes 40 minutes and the cooking time is about 10 minutes.
The ingredients (for 4 persons)
– 1 egg white
– 74 g of crystallized sugar
– 42 g almond powder
– 10 g of powdered sugar
– 1/2 teaspoon of food color
Choose your favorite food color
Preparation of the macarons according to the original French recipe:
Mix crystal sugar and ground almonds in a blender.
Whisk the egg whites frothy and when the mass is nice white, then it is recommended to add the food color. The color selection for the Macarons is rich and you can choose your favorite color or just make a nice mix.
Pay attention to the precise preparation
The pastry mat must be greased with butter and the baizermasse in a spray bag. Then you can spray the same size of the base plunger, or mostly the pile, on the floor of the mats. The surface of the base must be smooth.
With a spray bag you will get the best shape
Let the baking tarts bake for 15 minutes in the pre-heated circulating air oven at 140 degrees.
It is recommended to prepare the filling. Beat soft butter with the hand stirrer and add powdered sugar.
Remove the macarons from the oven and leave on a baking tray to cool.
A Cool and the filling is already waiting
If the macarons have already cooled down, fill them with the appropriate filling and always press two parts together.
The storage should be in an airy container in the refrigerator.
The end result will be the absolute hammer!