Macarons with Liqueur
Baking and Desserts • European
Description
Sometimes you might say to someone, 'I'm going to the bakery, I'm craving macarons,' and they respond with confusion: what macarons among sweets? The mix-up between the name of the French dessert and Italian pasta is not accidental; they are related. In the Middle Ages, Italy served a sweet almond soup with small pieces of dough called macaroni, and then almonds and dough went their separate ways, but each inherited the phonetic similarity to the original. The first sweets made from almond paste, vaguely resembling today's macarons, were created either in Venice or Florence; historians debate this. However, macarons did not keep their Italian roots for long. In the 16th century, they moved closer to the French royal court with Catherine de' Medici, and a century later, they made a brilliant career, settling in every French pastry shop.
Ingredients
- Almond 5 oz
- Sugar 5 oz
- Egg white 5 oz
- Powdered Sugar 5 oz
- Baileys Liqueur 0 fl oz
Step-by-Step Guide
Step 1
Beat the egg whites on low speed. After 5 minutes, increase the whipping speed and add the sugar in a thin stream.
Step 2
Whip until the sugar is completely dissolved. Mix the powdered sugar and almond flour. Add the liqueur. Then, very gently fold the meringue into the almond-sugar mixture with a spatula.
Step 3
If the batter flows from the spatula in a continuous ribbon, it is done correctly. Transfer the finished batter to a piping bag and pipe onto a baking sheet.
Step 4
Leave the baking sheet with the cookies on the table—the batter should dry out so that the formed crust does not allow air to escape during baking.
Step 5
After 15-20 minutes, gently touch the surface of the macarons with your finger: if your finger comes away clean, you can put the cookies in the oven.
Step 6
If the batter sticks, leave it for another 10-15 minutes. Bake at 300°F for 14 minutes.
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