Hello, I'm Lelu. Marketer by profession. I wanted to learn pastry making for a long time, but I never had time for it. At the beginning of the pandemic, I decided that it was the right moment to use my free time to learn a new profession. Coming to the culinary academy, discovering and preparing each new recipe is a relief and a pleasure for me.

In the future, I want to combine both of my professions and create a boulangerie with a concept that I always wanted to be in Tbilisi. A place where meeting is always tasty. 

Lelu Ninoshvili

step 1

For macaroon dough you will need: powdered almond - 125 g, powdered sugar - 165 g, egg white - 105 g, sugar - 85 g.

step 2

Preparation technology: sift powdered almond, then add powdered sugar and mix well. Sieve the mixed mass once more. Set the sifted flour aside. Place the egg whites and sugar in a pastry bowl and prepare a hard meringue. If you are making colored macaroons, mix the matching color dye into the meringue.

step 3

Gradually stir the mixture of powdered almond and sugar into the finished meringue mass. Mix and knead the resulting dough well with the help of a silicone spatula. Put the prepared dough in a pastry bag and with the help of a metal mold, put round shapes of the same size on the baking tray. Use a silicone mat or baking paper to line the tray. Let the forms stand at room temperature for 1.5 - 2 hours so that the dough dries well and does not stick when touched by hand. Bake at 150 degrees for 8-10 minutes.

step 4

To prepare buttercream, you will need: butter - 100 g, sugar - 90 g, water - 60 g, 2 egg yolks, supplemented with praline - 50 g. Place the egg yolks in a pastry bowl and set aside until use. Put sugar and water in a pot on fire and bring it to 120 degrees. Pour the obtained syrup on the previously prepared 3 egg yolks and beat with a mixer until we get a thick white mass of the so-called bomb consistency. Add room temperature butter to the well-chilled mass and beat until the mass becomes uniform and smooth.

step 5

We can add different types of additives to the obtained cream according to taste, such as steam melted chocolate, pistachio puree, vanilla or coffee extract and others. I added praline, the same hazelnut and chocolate paste, to the cream of the macaroons I prepared. Place the cream in the refrigerator and cool it well. Place the cooled cream on a macaroon and put the second one on top.

How To Serve

Bon Appetite!