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Macarons filled with jam

Who doesn’t know macarons? The famous French sweets are perfect on any occasion, from accompanying a coffee with guests, to finishing a dinner with friends with something delicious and light! Arriving in Italy in the 16th century, the macarons mixture is made up of a delicate meringue to which is added the finely chopped almond flour with granulated sugar.

The modern macaron was called Gerbet or Paris macaron and was created at the beginning of the 20th century by Pierre Desfontaines of the French pastry shop Ladurée, and consisted of two disks joined by a thin layer of chocolate. Today there are several versions, stuffed with butter cream, ganache cream or preserve.

Ingredients

For the dough:

75 g of egg whites
150 g of icing sugar
80 g of almond flour
20 g caster sugar
food coloring

For the stuffing:

Preparation

Blend, with the help of a mixer, the almond flour with the icing sugar until everything is even finer. Whisk the egg whites until stiff adding a pinch of salt. Add the mixture to the previously chopped almond flour and mix gently. Then divide the dough into several bowls according to the desired color and pour a few drops of food coloring. Place the dough in a pastry bag and, after spreading a sheet of parchment paper on a baking sheet, form small disks with a diameter of 2 cm. Leave to rest for 30 minutes and then bake at 150 ° C for about 10-12 minutes. Once ready, add a teaspoon of jam on a macarons shell, and superimpose the second disk. Repeat this operation for all the chosen flavors, filling the sweets with pistachio cream, cappuccino cream and lemon marmelade.

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