We dedicated this review to a very popular European dessert all over the world. We will cook macaroons, and we chose one of the simplest and most affordable recipes. These cakes have been invariably loved by many for many years, but far from everyone decides to cook macaroons at home, but all because their fragility and divine taste suggest the exceptional complexity of this process. That is why it seems to everyone that cooking macaroons is given only to the elite - we will prove that this is not at all the case! Today, together with you, we will make homemade macaroons, and not only meringues themselves, but also ganache for cakes. But before we start talking about macaroons and presenting a step-by-step recipe, we will, of course, talk about the history of the dessert, its types and the benefits that it can get from it.
So, who invented macaroons and what is their secret? There are several theories about the origin of these cakes: some believe that macaroons first appeared during the Renaissance in Venice, while others insist on the French citizenship of this delicacy. Today we chose the French recipe for this dessert for presentation, and therefore in this review we will tell you exactly the French version of the “birth” of this delicacy. According to culinary historians, this cake gained amazing popularity even at the court of Marie Antoinette, even frames of the world-famous film of the same name by Sofia Coppola speak of this fact. For the scene in this film, macaroons were made not by anyone, but by the confectioner of the famous Laduree confectionery art house. As for the first mention of this dessert, so to speak, among the masses, it dates back to 1830. It was then that these sweets first appeared in French confectioneries, and the filling for macaroons was not quite familiar then - liquor, spices and jam. In general, in France everything is turned into high fashion and eating macaroons is another national fetish.
If you have been to France, you have probably noticed that their images crown almost every tent and shop window. Moreover, the culinary fashion is even transferred to the high status, depicting cute sweet cakes that look like miniature hamburgers on clothing and accessories. In Paris, you can easily meet a fashionably dressed young lady in a T-shirt with the image of a macaroon or a bag with the same print. And, imagine that in France this not only surprises no one, but even seems funny and quite stylish, and all because every Frenchman is well aware of the divine taste of macaroon. Thanks to its unique flavor and simply discouraging popularity at home, almond macaroons have not only spread around the world, but also expanded the boundaries of their fillings and ingredients. Today, hundreds of different flavors and aromas can be easily found on the shelves of confectionery shops. There are pistachio, raspberry, orange, berry, strawberry, caramel and, of course, chocolate macaroons. As varied as tastes are their colors: blue, green, yellow, orange, crimson or red. Of course, this is not a complete list, because there can be as many flavors and colors of macaroons as there are confectioners who prepare them. There is only one main condition - all ingredients must be exclusively natural and must be fresh. And now we will offer you our vision of how to cook macaroons and our recipe will be traditionally with a photo.
Pistachio Paste Ingredients:
And here, it seems to us, it's time to move on to discussing the benefits of the dish, and only then we can talk about how to make macaroons. Already based on their proposed ingredients, we can conclude that these cakes, unlike many others, are not so harmful to the figure, because they do not contain insidious premium wheat flour. Instead, more "healthy ingredients" are used, such as almond flour and egg whites. This is the rare case when there is more taste and more benefit. Everyone is well aware of the benefits of nuts, as well as the fact that they contain a lot of healthy fats and at the same time are devoid of cholesterol, saturated with valuable white and, at the same time, are low in carbohydrates, which means they are almost harmless to the figure. As for egg whites, they, in the complete absence of fat, and hence cholesterol, give our brain the most valuable niacin, thereby nourishing it and stimulating activity.
The only thing that could not be abandoned in this, as in any dessert, is sugar. And this is natural, because without sugar no dessert will work, the poet will probably have to put up with it. In general, it should also be noted that the benefits of this dessert should be considered in terms of its components, so let's try to figure out what the cake consists of. The macaroon crust is meringue and the filling is ganache.
Meringue is a protein confection that resembles meringue in appearance and texture. However, unlike meringue, it is prepared not only on the basis of proteins and sugar, but with the addition of almond flour. There are several meringue recipes: Italian and French. They differ not so much in the ingredients as in the process of their introduction into the dough. Today we will use French, and we have already talked about the composition and benefits of French meringue.
Now a few words about ganache. In general, this term itself is clearly of French origin, denoting chocolate cream or filling for cakes and sweets in cooking. Over time, confectioners went further and began to call ganache not only chocolate, but also any other creams for spreading confectionery. In the case of macaroons, ganache can mean any filling based on butter, mascarpone cheese, confiture, chocolate, fresh berry or fruit puree, and many others. For our macaroons, we used pistachio paste cream with added protein foam and butter, so there will be some harmful animal fats in our cakes. But if you remember that butter, within reasonable limits, is extremely useful for skin beauty, stomach health and cell renewal, this should only be rejoiced.
From all of the above, we can conclude that macaroons can be classified as low-calorie desserts, especially if you use not oil as a ganache, but, for example, jam or nut paste. As you can see for yourself, cooking macaroons at home is not so easy and certainly not fast. On the other hand, you and everyone at home will definitely like the result, and therefore it is very worth trying. Just imagine how, instead of chewing cookies, you put such a tender and crunchy macaron in your mouth. I think there is no doubt left and you are already heading to the kitchen to cook delicious cakes. If you have your own recipes for equally delicious desserts, we are looking forward to them. Remember that in our person you always have a friend, adviser and interlocutor. We wish you all a great mood and culinary success. Always Your HozOboz.