You will need
  • - 125 g almond flour or almond;
  • - 125 g icing sugar;
  • - 125 g of sugar;
  • - 3 protein;
  • - 2-3 drops of food coloring;
  • - filling for pastry;
  • - a food processor;
  • mixer.
The recipe of macaron at first glance quite simple: mix the beaten egg whites with chopped almonds and bake the resulting mass in the oven in the form of small circles capable of even the young mistress. However, all is not so simple as it seems, and these macaroons require knowledge of some of the intricacies and nuances of cooking.
Distinctive features cooked properly cookie:

- smooth, shiny, not stick to the fingers surface;
tender crisp;
- the presence of a small "skirt";
- sweet filling, whose thickness corresponds to the thickness of the cookies.
Trade legendary delicacy requires concentration and care: the deviation from temperature baking, the wrong amount of ingredients, the violation of manufacturing technology – all these factors can lead to a disappointing result.
In that case, if almond flour did not have at hand, it is possible to prepare independently, chopped in food processor almonds to a state of fine powder. After that the flour is mixed thoroughly with powdered sugar.

Proteins beat until thick foam, gradually adding sugar and optionally a few drops of food coloring.

Very carefully add the beaten egg whites into the almond-sugar mixture and mix until smooth.
A veiled pan with baking paper, then use a pastry syringe to squeeze out neat circles with a diameter of 2-3 cm Right lined the dough should not have "tails".

Macaroon in any case can not immediately put into the oven – the dough should be a little sovetnitsa and covered with a thin crust, usually this is enough for 20-40 minutes.
After that, the cookies bake in the oven at a temperature of 150 degrees for 10 minutes. To open the oven during this time – macaroons will fall off and will turn into a normal pellet.

After some time pastries get, wait for it cool down and proceed to the Union of the halves of biscuits with filling.
As a filling can be jam, cream, various paste or ganache. For example, the classic chocolate ganache is prepared from equal amounts of dark chocolate and cream.

Chocolate break into small pieces, pour heated cream and stir until a homogeneous smooth mass, which is kept cold for about 8-10 hours.

Depending on the type of filler and paint themselves macaroons: lemon stuffing should correspond to the yellow color cookie with raspberry filling – pink, etc.