French cuisine is one of the most exquisite in the world. This is what real gourmets prefer. The aristocratic menu offers various desserts, but the pinnacle of taste is the macaroni cake. The Italians invented the recipe for pasta. This happened back in the 18th century.

The peculiarity of pasta that will not allow them to be confused with other desserts is its crispy crust and tender-soft middle. If you look at photos of such cakes, you will notice that they are always given a round shape. They are prepared from ordinary products that are used in confectionery. Thanks to unique technology, the dessert has turned into a true culinary masterpiece.

Crispy tender cookies are loved by sweet tooths all over the world. Many not only saw them in the photo, but also felt the amazingly delicate taste. Among them are our compatriots who are wondering: “How to make macaroni dessert?”

An authentic recipe includes the following ingredients:

• egg whites (6 pcs.);
• salt (1 pinch);
• powdered sugar (400 gr.);
• ground almonds (250 gr.);
• dye (1 drop for different shades).

Some venerable culinary masters offer their own variations of the standard recipe. The following recipe is known:

• almonds and powdered sugar (300 g each);
• egg whites (110 gr.);
• salt.

In order for the cake to acquire a characteristic appearance, you cannot do without dyes. The photo shows that the color palette is quite diverse. The components of the recipe remain unchanged; you can only improvise with their dosage. Each housewife can personally check which instructions are more successful. To do this, you just need to prepare a wonderful macaroni cake yourself.

How to make the right dough?

To get real macaroni (and not meringues or bouches), you need to prepare the dough according to the following algorithm:

Please note: all macarons must be the same size.

Achieving such precision is not easy. To do this, you can take the advice of experienced confectioners. You can draw circles of equal diameter on paper. There is another way. It consists of using special silicone sheets on which “zones” are already marked. They can be purchased at the store.

French dessert baking technology

There is no rush when preparing pasta. The cookie dough must be filled with air bubbles. This can be achieved by kneading it long and hard. It should become smooth and shiny. If this is not done, the dessert may be flawed. Cracks form on it. The use of low-quality powdered sugar also leads to such troubles.

It is necessary for the cakes to lie on the baking sheet for half an hour. This will make their tops harder. When the set time has passed, they are placed in the oven.

Baking time for pasta is 15 minutes at a temperature of 170 degrees.

Remove the finished cakes from the oven and cool without removing them from the baking sheet.

What is the filling made of?

It is simply impossible to list all the types of layers. At the moment, over 500 flavors have been invented. The recipe can be absolutely fantastic - there are cakes with lily of the valley or violet flavor. The most admirers are macaroni with chocolate, raspberry and strawberry fillings. You can use any fruit from which you want to make jam.

What you need for the strawberry-lemon-walnut filling:

• powdered sugar (350 gr.);
• vanilla (teaspoon);
• butter (240 gr.);
• cream (1 tbsp);
• lemon zest and ground pistachios, strawberry jam and cocoa (one teaspoon each).

The recipe may include other ingredients (honey, dark chocolate). Their list depends on how the dessert should turn out.

The filling manufacturing process and its features

From the above components, four types of fillings and butter cream are obtained. It is prepared in the following sequence:

1. Beat butter and powdered sugar (can be replaced with sugar).
2. Add cream and a pinch of vanilla.
3. The resulting cream should be divided into four portions: jam is placed in one of these parts, lemon zest is placed in the other. The fillers for the third and fourth will be pistachios and cocoa.
4. After cooling, the cookies can be filled with filling, maintaining the color scheme: Yellow cakes should be sandwiched with yellow cream.

To follow the traditions of decorating pasta, you can study photos and videos of such desserts.

Miniature Macaron cake is a delicious dessert originally from France. Two halves of fluffy almond flour cookies and a rich chocolate ganache that holds them together... Today I will share with you a step-by-step recipe for the famous Macarons that have won the hearts of many sweet tooths.

Before writing the recipe for Macaron cakes, I thought for a long time about how detailed and detailed the process should be. I think I’ll settle on the golden mean - I hope that 30 steps will be enough to achieve a positive result. In general, frankly speaking, I am far from an expert in preparing this homemade dessert - I only made successful Macaron cakes... 4 times.

I cannot help but draw your attention to the fact that there are a huge number of nuances and subtleties in the preparation of this capricious delicacy. It would seem that you do everything according to a recipe, the author of which you trust as much as yourself, and still nothing works out... This time I prepared Macaron cakes according to the recipe of my dear friend Lenochka Funk (thank you very much!), and the result is in front of you.

What pitfalls are encountered when preparing this French dessert? First of all, without scales (with 1 gram divisions) you don’t even have to try. So to speak, measuring products “by eye” is immediately eliminated. Accuracy, accuracy and once again accuracy is one of the necessary conditions for this recipe.

You can do without a culinary thermometer only if you are friends with meringue, because you will need to cook the syrup correctly. Almond flour, of course, can be prepared at home, but for the first time I still recommend buying it in the store. Well, read about everything else in the step-by-step recipe for Macaron cakes, otherwise I’ve probably already bored you with my long introduction.

Ingredients:

Almond dough:

Italian meringue:

Chocolate ganache:

Cooking the dish step by step with photos:

To prepare Macaron cakes we will need the following products: almond flour, egg whites, powdered sugar, granulated sugar and water. I deliberately did not photograph the ingredients for the chocolate ganache, because I was not sure that at least the fourth time the result would please me.

Preparing the dough for Macaron cakes. To begin, weigh exactly 100 grams of almond flour and powdered sugar.

Sift the flour and powder through a fine sieve - two or three times. This is done in order to get rid of large pieces that are always present in almond flour. If they remain in the sieve, you can simply grind the small parts in a coffee grinder (then pass through the sieve again) or replace them with the same amount of already sifted flour.

As a result, there will be exactly 200 grams of a homogeneous dry mixture in the bowl, consisting of almond flour and powdered sugar. Double or even triple sifting is necessary to ensure that the surface of the cakes remains smooth and even.

Add 37 grams (no more, no less, but exactly 37!) of egg whites to the dry mixture and leave everything on the table for now. A small digression: when preparing Macaron cakes, cooks most often use aged proteins - that is, they are left at room temperature in a bowl, covered with cling film or a saucer, which is pierced with a toothpick. Due to this manipulation, the structure of the protein seems to change and when whipped it turns out smoother. I generally use ancient proteins, so to speak. The fact is that when cooking, sometimes I only need yolks, then I freeze the whites and store them in the freezer for several months. When I need them, in the evening I move them to the refrigerator, where the proteins spend the night safely and are completely defrosted.

Let's move on to preparing Italian meringue - this is the protein cream that will become the second component of the dough for Macaron cakes. Pour 27 milliliters (sounds funny, but it’s necessary) of water into a small saucepan or stewpan and add 100 grams of granulated sugar. Place the saucepan over medium heat and bring the mixture to a boil. From this point on, cook the sugar syrup over low heat for about 5-6 minutes. If you have a food thermometer, wait until 110 degrees is the ideal temperature for sugar syrup. Or try a soft ball - drop the syrup into a bowl of ice water, then take it between your fingers and roll. If you get a soft ball, the syrup is ready. Of course, if you constantly prepare custard types of meringue, then you can safely work without a thermometer, but for beginners it is vital when preparing these cakes.

When the temperature of the syrup reaches approximately 90-95 degrees, it is time to beat the egg whites (at room temperature). The mixing bowl must be clean, dry and grease-free. We start and continue to beat the whites at high speeds, without changing the speed until the very end. At first, the whites will become cloudy and a light foam will appear, then gradually the mass will begin to turn white and noticeably increase in volume, turning into a snow-white, persistent and dense foam.

At this time, the sugar syrup will be prepared. Let's take it off the stove...

And pour in a thin stream into the already dense whites, which are still beating. It is important to pour the hot syrup exactly into the middle between the walls of the dish and the beaters. If it gets on the wall, it will immediately crystallize, and if it gets on the whisk, it will quickly cool and become wrapped in a caramel thread. I did end up with a small amount of syrup on the wall, since it is extremely inconvenient to hold a camera in one hand and a heavy saucepan with hot syrup in the other.

We return to the almond base - using a spatula, mix the dry part with the egg whites. In general, of course, you need to mix everything until smooth, but here I didn’t try too hard, I just mixed in most of the protein. I read that this is not critical. Some cooks do not mix proteins into almond flour and powdered sugar at all.

Next comes one more important stage - macaronage. This is the final batch of dough for the Macaron cakes. In this case, we need to achieve the correct consistency of the dough. Place the Italian meringue in a bowl and stir it in clockwise with a spatula, turning the bowl in the opposite direction.

Interestingly, experienced pastry chefs claim that for the correct consistency of the dough for Macaron cakes, exactly 50 movements of the spatula are needed. I didn’t count how much I needed personally. So, with proper kneading, the dough should not only become smooth and homogeneous, but also flow off the spatula in a wide ribbon.

We twist the bag from the wide side, pushing the dough closer to the spout. Now you can breathe a little sigh of relief, but only slightly - there are still a couple of crucial moments ahead.

To bake cake halves, we will need either a special pasta mat or a simple baking sheet and high-quality parchment paper. If you are an esthete and are preparing this dessert for the first time, take care of the preparation in advance. On the back of the paper, using a simple pencil, draw circles with a diameter of 3 centimeters. Then turn the paper over and place it face up on the baking sheet. Since I was preparing Macaron for the fourth time, I decided not to draw anything and piped the dough by eye. It looks like it turned out pretty smooth, what do you think? Another important point for aesthetics: how to pipe the dough correctly. Hold the cooking bag strictly vertically above the paper, squeeze out the dough (remember that it will still spread) directly into the center of an imaginary or drawn circle, and at the end, with a sharp but gentle movement, remove the spout of the bag to the side. This way the dough will break and there will be no spout left on the surface. When you have planted all the pieces, admire the work done. If the humps are still sticking out, you can help them straighten out. Place a thick towel (terry cloth is best) on the table and very gently tap the baking sheet on the surface. If even then the spouts still continue to rise, then you have not mixed the dough well.

Next, it is important to let the workpieces dry. Just leave the pan on the counter for 30-60 minutes to allow the dough to crust. In this case, time is a rather relative concept and depends on many factors. The main one is indoor humidity. 30 minutes was enough for my preparations while the oven was heating up. Touch one piece - if it is no longer sticky and you can even lightly run your finger over the surface, you can safely move on to baking. Only if you have this very crust can you expect a recognizable skirt, which distinguishes Macaron from other cakes.

The halves of the cakes are baked in a preheated oven at medium level at 140-150 degrees for 14-17 minutes. In my oven, fortunately, this is the minimum temperature that can be set. We placed the baking sheet, closed the door and waited. It is clear that you too will sit in trepidation, look through the glass and wait to see whether this same skirt will appear or not. At about the fifth minute, it began to emerge in my Macaroshki, gradually becoming larger and larger. This means everything was done correctly and the Macaron cakes were a success. After 16 minutes from the start of baking, I already took out a baking sheet (the crust of the halves became dense, and the bottom easily came away from the paper) and set the second one to cook (I placed these blanks immediately after the first batch). Immediately remove hot cakes from the baking sheet to prevent them from drying out.

And here you can take a closer look at the kids. You see, the surface of the halves is even, smooth and glossy. The skirts turned out simply amazing - so fluffy and quite high.

The macaroons come off the parchment easily and the bottom side is smooth and light in color. We finish baking the second batch of preparations and let them cool completely. In total, I got 56 halves, but not all of them made it to the finals - I was really impatient to take a sample. Ready-made macaroons can easily be stored in an airtight container for several days, and only then filled with filling.

Well, now it’s time for the ingredients for the filling. It can be made from almost anything: jam, custard, confiture, jam, thick sauce - whatever your heart desires. The main thing is that the filling is not liquid and holds its shape. Since I made the cakes without dyes or flavorings, I also decided to make the simplest filling - chocolate ganache. For this you will need chocolate and cream. I have, of course, bitter (regular readers probably know about my love for this particular type), but milky or even white is perfect. I used 10% fat cream, you can add whatever you want and what you have in stock. You can even use butter.

Now for the mega recipe...drumroll please!!

45 grams ground almonds
75 grams of powdered sugar
10 grams sugar
36 grams protein (1 protein approximately)
food coloring (optional)

Let's get started (a little preliminary preparation is required):

1. Take the egg out of the refrigerator, separate the white, leave the white in a whipping container on the table to warm up to room temperature.
2. Mix the powder with almonds and sift through a sieve twice. The smaller the holes in the sieve, the better.
3. Cover a baking sheet with baking paper and prepare a bag for the cream.
4. Beat the egg whites until the first slightly thick foam appears.
5. Add our 10 grams of sugar to the protein.
6. Beat to a stable foam (so that the traces from the mixer do not spread) and at the last stage add dye (gel or powder and no other!).
7. In three stages, add our sugar-almond mixture to the protein, stirring from top to bottom so as not to damage the bubbles in the protein.
8. Place the mixture into a pastry bag.
9. Place our macarons on a baking sheet. Diameter 2-3 cm, distance from each other 3-4.
10. Leave them on the table for 20 minutes until a crust forms, so that if you touch it with your finger, nothing will stick. You can lightly sprinkle them with something immediately after planting them, but I haven’t done that yet.
11. Preheat the oven to 140 C.
12. Nothing sticks? Place in the oven on a medium level and forget for 10 minutes. I couldn’t forget, and 5 minutes later I was sitting by the oven... not in vain, by the way, I ended up watching the show “how a skirt is made.” They are growing right before our eyes! So I recommend for beginners to sit by the oven and watch, it’s worth it.
Look at your stove. The macarons should be completely firm but not brown. It took me about 15 minutes, but I pulled them out back and forth. One experimental subject poked a crooked macarons with her finger. In general, I participated in the process to the fullest.
13. Hardened? Let's get it!
14. We take them out on baking paper and place them on a cold surface, quickly remove them and turn them upside down so that any moisture in the very center can evaporate.
15. Make some thick cream (about cream... and more than one, I’ll tell you later), grease them with cream (choose the ones that are most similar to each other and form pairs). We don’t skimp on the cream; it should come out a little.
16. Leave in the refrigerator for at least 1 hour.
17. We eat everything in 5 minutes, it just so happens

Try it! And I’m here next to you and I can tell you

A continuation with different colors and creams is just around the corner, but I also want to try that same addictive recipe from Pierre Herme

Read the comments, there are a lot of useful tips, here are a few

Macarons are a French variation on the macaroon theme. It is very popular in France - even McDonald's serves macarons. These cakes can also be found in Russian coffee shops; they go well with coffee, tea and other drinks.

The cookies are small, round, about 2 centimeters in diameter. They have a crispy smooth crust, like an egg shell, and inside they are viscous and soft, very tender. They don't stick to your teeth like regular macaroons, but seem to mix with the filling.

The filling is placed in a not too thick layer between two macaroons - the result is a cake.

In the classic version, it is a sweet cake. But Frédéric Guinot, pastry chef at Ararat Park Hyatt Moscow, makes these cute cakes not only with praline or sweet cream, he also fills them with salty fillings, for example, tomato puree or smoked foie gras. Macarons filled with pineapple, curry and tarragon sound very interesting. Federic Guino recommends macarons as an accompaniment to wine or even spirits; they are also good with vodka, says the pastry chef.

Macarons are quite easy to prepare, but, as Mr. Guino warns, you must strictly follow all the rules and not deviate one step from the technology. Otherwise nothing will work.

Read also: How to make a low-calorie dessert

By the way, another name for these cakes is often found – “macarons”, while it is indicated that “macarons” are American cakes, not at all similar to French ones. In this master class we write “macarons” because that’s how Frederic Guino pronounces the name.

What you will need:

For 50 macarons

250 g sugar

250 g powdered sugar

250 g almond powder

1.5-2 glasses of water

1 tbsp. cocoa

Step 1. Prepare the syrup

A glass of sugar should be mixed with water and heated. This can be done over medium heat, but you will need to stir the syrup frequently. It should become stringy and yellowish. Then we turn it off and mix it properly. The water is completely evaporated, and the syrup itself reaches the desired temperature - 80 C, it cannot be hotter, otherwise the whites will curdle.

How to check that the syrup has reached the desired consistency and temperature, because not everyone has a thermometer in their kitchens? You need to take a wine funnel or drip catcher, lower its narrow side into the syrup, and then blow into the wide one. If a sugar bubble forms, the syrup is ready.

Step 2. Beat the whites

You need to take half of the whites, 3 pieces, and beat until soft peaks form, that is, peaks should appear, but may fall off. The eggs should not be cold; take them out of the refrigerator half an hour before cooking. Then add sugar syrup to them without stopping whisking. This is the easy way.

You can also add syrup to the whipped whites and heat the mixture in a water bath. It is necessary to heat for several minutes, stirring. To determine what is ready, you need to dip your finger into the mixture; if you feel a slight “bite”, you can turn it off.

Read also:

But let's return to the first method - you need to beat for quite a long time, the mass of protein along with sugar syrup will thicken and become very stiff. The kind that will freeze in peaks if you remove the whisk from it. The bowl in which you are whisking should become noticeably hot. This means whisking is enough.

Step 3. Mix almonds and powdered sugar

They need to be mixed very thoroughly and then sifted. Then add the remaining three proteins to the mixture. And add cocoa. Mix everything until smooth.

Important. You need to use almond powder, and not just almonds crushed in a coffee grinder.

Advice: Macarons can be colored not only with cocoa, but also with other food colorings. If you take liquid ones, then add them at the very end, before forming the macaroons.

Step 4. Combine the two mixtures

You need to mix the mixture with powder into the meringue, and not vice versa. It is important. First, mix from bottom to top, slowly, but quite intensively. Then add movements from top to bottom, as if spreading the mixture.

It is not recommended to use a mixer at this stage as the mixing will be too fast and will break up the consistency of the meringue. Don't worry if the squirrels fall off, that's what we're aiming for. If they do not fall off, but remain fluffy, then you will not get the effect of an “egg shell”, a crunchy crust covering the soft, slightly viscous center of the macarons.

The texture of the macaron is perfect when we see it fall off the spoon and stretch a little.

Step 5. Form macarons

You need to put the dough into a pastry bag. Line a baking tray with baking paper and squeeze small portions of dough onto it, trying to keep them even. You can do this on top, but it's not the best option, says Frederic, as it will leave a barely noticeable tail at the top of the macaron. It is better to form macarons from the side. When the dough has squeezed out enough, stop pressing and tear off the dough with a sharp movement.

After the macarons are placed on the baking sheet, you need to tap the bottom of it a little so that they become round and even.

And then leave it on the table to rest for at least 10 minutes, but better yet, you can even wait 40 minutes. They should dry out a little. And when you touch them, don’t stick. Then you can put it in the oven.

Step 6: Bake the macarons

Bake at 160 degrees for 8 minutes. It is not advisable to open the oven until this time has expired.

When you take the pan out of the oven, let the macarons cool. After this, they will easily come off the baking sheet.

Step 7. Add the filling

This can be done with a teaspoon, knife or pastry bag - whatever is convenient. You need to put a little filling, about ½ teaspoon, put the other half of the macaroon on top and twist it a little, pressing down a little. You need to grab the sides where the foam part of the macaroon, the so-called “skirt,” begins. If you press from above, the macaroon will crack.

Praline filling

250 g 35% cream

125 milk chocolate

125 dark chocolate

Heat the cream a little, then add the chocolate. Stir until the chocolate has melted and the praline has thickened slightly. Then remove from heat and cool.

This traditional American dessert, based on Italian macaroons, is easy to prepare, incredibly tasty and filling enough for a small snack with a cup of aromatic tea. We invite you to try out several macaron recipes that are easy to make in your home kitchen.

According to legend, the recipe was created by Carmelite nuns. The monastery always had very strict rules not only regarding the girls’ lives themselves, but also their diet. One of them said that the sisters could not eat dishes with meat, but instead they should eat almonds, because they are very healthy and nutritious. Two young novices figured out how to bypass the strict rules and diversify the bland food. They made sweet cookies from almond flour.

The first macaroons became the basis of modern macarons. Subsequently, the recipe became known in different countries, and confectioners began experimenting with the composition and method of preparation. For example, Americans replaced classic almond flour with coconut flakes. And today, coconut macarons have become one of the most popular simple and delicious desserts.

Classic macaroon recipe

• 2 egg whites;
• 200 g coconut flakes or shavings;
• 100 g sugar;
• 3 g almond extract (if you can’t buy it, dry vanillin or extract will do).

How to make macarons:

1. Turn on the oven at 170 degrees. Line a baking sheet with parchment paper and spread the coconut evenly. Place in the oven until the chips are slightly toasted. 3 minutes is enough.
2. Beat the eggs and sugar into a thick mixture. It will increase in volume a little during the process, but you don’t need to make it fluffy like meringue cream.
3. Mix the fried chips and cream using a spatula. The result will be a fairly thick and slightly porous structure.
4. Cover the baking sheet with greased parchment. Place hand-shaped coconut balls on top of it, flattening them slightly. Place the pieces in the oven for about a quarter of an hour and bake.

Remove the macarons from the baking sheet when they have cooled.

On a note. If you want to add a special taste to the coconut delicacy, add a few drops of lemon juice, mint extract or other aromatic additive to it at the stage of whipping the protein mass. You can also use 1 - 2 drops of food coloring.

On Italian merengue

For Italian meringue you need to take the following components:

• 100 g egg white;
• 200 g sugar;
• 100 ml water.

The preparation is very simple:

1. First of all, prepare the syrup by heating water and dissolving sugar in it. The syrup should boil, after which you can turn off the heat.
2. When the sugar is completely dissolved, leave the mixture so that its temperature drops slightly.
3. Meanwhile, beat the whites to soft peaks.
4. By this time the syrup should have cooled slightly. Pour it in a thin stream into the protein mixture and continue whisking. The result is a thick, sweet mass with a uniform, smooth texture.
5. Next, add the remaining ingredients, depending on what kind of macarons you plan to prepare - coconut flakes, chopped nuts, almond flour, dyes and flavors.

Important! To create the natural taste of the dessert, you need to prepare a mixture of 1 part of the dry component (flour, starch or albumin) and 9 parts of the wet product (juice, fruit puree). Proportions must be observed in order not to disrupt the structure of the meringue.

With butter cream

Perhaps the simplest and most common cream is butter.

It always turns out and goes well with any sweet pastries:

• a pack of cold butter;
• cream – 1 tbsp. l.;
• vanilla – 1 tsp;
• powdered sugar – 350 – 400 g.

The cream is prepared very quickly: first, beat a smooth, fluffy mass of butter and powder, and then add vanilla and cream and beat again. This composition must be used immediately.

On a note. When assembling the cake, you can place fresh berries in the cream. Another option is to prepare a thick fruit puree and mix it with the base (buttercream).

Italian cakes with chocolate ganache

The perfect chocolate ganache consists of just two ingredients:

• 100 g dark chocolate;
• 200 ml cream from 33%.

The cream itself is incredibly easy to prepare: you just need to put pieces of chocolate into the heated cream. Then, stirring, bring the mixture until smooth. The mass should not be hot, make it pleasantly warm.

If you want to form a more airy structure, beat the chocolate mass with a mixer. However, it is important to let the ganache cool before doing this.

All you have to do is cover the finished macarons with chocolate ganache and sprinkle with powder or coconut flakes.

On a note. You can add finely crushed walnuts to the chocolate. You can also experiment with the chocolate itself - use milk or white. In this case, reduce the amount of cream from that specified in the recipe by 50 or 100 ml, respectively.

Mint Macarons

Macaron with a hint of mint:

• ⅓ tbsp. coconut flakes;
• the same amount of sugar;
• 1 ½ – 2 tbsp. l. premium flour;
• ½ tsp. vanilla or vanilla sugar;
• a pinch of fine salt;
• 2 egg whites, raw;
• ¼ tsp. mint extract;
• a piece of butter to prepare the baking sheet.

Cooking is very fast:

1. Immediately set the oven to preheat to 160 degrees.
2. We either cover the baking sheet with parchment greased with oil, or we treat the form itself with oil.
3. Mix all the dry ingredients in a bowl, stirring them well with a spoon.
4. Beat the protein mass with the mint additive until fluffy and add the dry mass into it, gently stirring with a spatula until the products are evenly distributed.
5. Using a spoon, place small balls of dough onto a baking sheet or parchment paper.
6. We bake for about a third of an hour.

If desired, the finished cooled macarons can be dipped in melted chocolate. It is believed that the combination of dark chocolate and a fresh note of mint is very unusual and original.

Lemon dessert

For cream:

• 1 lemon fruit;
• 1 lime;
• 1 tsp. corn starch;
• 80 g sugar;
• 2 eggs;
• 100 g soft butter.

Description of preparation:

1. Rinse the citrus fruits thoroughly and remove the zest. We prepare fresh juice from the pulp.
2. In one bowl, combine starch with sugar and dilute with juice. Stir thoroughly so that the dry ingredients absorb moisture thoroughly.
3. Place the mixture in a water bath and heat it until the sugar dissolves in the mixture.
4. Beat in the eggs one at a time, whisking the mixture without removing from the stove. Stir for a few more minutes and add the oil.
5. Remove the mixture from the heat and quickly process it with a mixer. Then let it cool, cover with film and cool in the refrigerator for several hours.

Macaron and pasta, what's the difference?

Many people have heard about both macaroons and pasta. Due to ignorance, one can assume that these are one and the same thing, and the difference in pronunciation is caused by translation difficulties. In fact, these are completely different desserts. The difference between macaroons and pasta is not only in one letter of the name, but also in the method of their preparation and in appearance.

If you delve deeper into history, it turns out that the ancestor of both delicacies is a simple Italian macaroon. The name comes from the Italian ammaccare, which means “to squeeze”, “to crush”.

But over time, almond cakes became known throughout the world, and they were especially loved in France. In the French style, the name began to sound makaron, and local chefs, through experiments, improved the dough, making it airy and fluffy, like meringue. This is how today's popular macaroni appeared - a cake made from two cookies, moist on the inside but crispy on the outside, with a perfectly smooth surface, glued together with cream.

This is interesting. Only in French McDonald's can you find the dessert macaroni.

But in the UK, Italian cakes were called makaroon. Subsequently, macarons became very popular among Americans and became their traditional dessert in most cafeterias.

Macaron looks completely different - it is a crispy, slightly dense cookie. But Americans began to use coconut flakes as a base, and sometimes add chopped nuts to them. Unlike its cousin, macarons are very filling and denser in structure.