Autor’s recipes / Pastries

It is the top of confectionery art and perhaps the most popular French dessert. They argue about the history of creation of macaron up till now. It is not clear how long ago and who exactly thought up to add to meringue almond flour, bright dye and to join cookies with cream.

They are really very stylish and decorate any table perfectly. I am not a fan of the similar desserts, they are delicate in preparation and not very natural. But this is ideal addition to a sweet get-together, fashionable and tasty!

Recipe for meringue:

• 150 grams of powdered sugar
• 150 grams of almond flour
• 150 grams of sugar
• 35 ml of water
• 110 grams of white egg
• 5 ml of the necessary dye

Recipe of the filling:

• 300 grams of a ganache of milk chocolate
• 200 grams of blackcurrant puree
• 250 grams of natural yogurt
• 30 grams of blackcurrant
• 20 grams of gelatin

To do meringue:

Actually everything is more simply than it seems, as it is already said above it is only meringue on the Italian meringue with dye & cream.

1

Sift almond flour with powdered sugar through a sieve.

2

We add 55 grams of white egg (a half from everything we have) to mixture and pour violet liquid dye into white egg.

3

Pour water in a pan and add sugar. Separately in the bowl (the bowl from the mixer) pour out the remained 55 grams of white egg.

4

Beat up egg white at the maximum speed. Simultaneously with it put the pan on the fire. It is necessary to receive hot syrup and to brew white egg. When the mixture of sugar and water begins to boil and white egg will be puffy like a cloud, pour the boiling syrup in white egg. This white sticky paste is the Italian meringue.

5

Stir flour and powder and white egg with dye. It is done by a special shovel in the form of the letter «D». But it is possible to do it by an usual tablespoon. The main thing is to knead it into uniform mass. Now it should be mixed with meringue.

After this put it in a culinary package and detach by round objects. As it will be finished it is necessary to knock a little on a baking sheet (a tray for baking). And it is obligatory to leave them to «dry» for an hour — one and a half. Otherwise they will split when they bake… Bake at 150 degrees for about 15 minutes.

To do filling:

Soak sheets of gelatin in cold water for about 15 minutes in advance, after put into hot ganache (150 ml of hot cream we pour in 150 grams of milk chocolate). Also we stoke berry puree and mix with yogurt, further we mix both mixture and add berries (they may be frozen).

We join parts of cookies and fasten with our cream. It is possible to pour jam with the same berry on the center and filling around, at a bite it will be unusual. The dessert gets the necessary consistence after 6 hours in the dry refrigerator. So keep it surely at minus temperature.

bon appetit…