Macaroons with praline cream

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

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Dessert

Goes with

Mineral water Borjomi

Recipe author

Lelu Ninoshvili

Ingredients

almond powder

125 gram

Powdered sugar

165 gram

egg white

105 gram

Sugar

175 gram

Butter

100 gram

water

60 gram

Egg yolk

2 piece

supplement - praline

50 gram

step

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

step

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

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

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

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.

Serve

Bon Appetite!

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