Occupational health and safety specialist Ingūna Dombrovska is not only a master of occupational safety, but also of the challenges of pastry. Ingūna has agreed to share the secret of her fine French marquis – the chocolate macaroon recipe!
Macaroons, or almond biscuits, which are so fragile, tender and full of flavour, are not at all easy to make. Colleagues who have been lucky enough to work with Ingūna have had the wonderful opportunity to enjoy this culinary masterpiece. If you want to try your hand at the secrets of French cuisine, Ingūna is the right person to learn it from! In advance, she recommends a visit to Gemoss store, where you can find everything you need to make perfect macaroons.
Chocolate Macaroon recipe:
Egg white 104 g
Sugar 150 g
Almond flour 145 g
Cocoa powder 18 g
Powdered sugar Dansuker 94 g
Chocolate filling recipe:
Sweet cream 35% -78 g,
Milk chocolate 94g,
Butter 19g,
Sugar 5 g (spoonful).
- Bring the cream and sugar to the boil (about 80 degrees), pour the hot cream over the chocolate, wait a moment and then blend.
- Cool slightly and add the butter and blend again. Place in the fridge covered with cling film, use either after 4 hours or, better yet, the next morning.
- Mix the almond flour with the powdered sugar and cocoa powder. Mix thoroughly and then sieve.
- Preheat the oven to 150°C. Do not use a fan!!!
- Keep the egg whites at room temperature.
- Beat the egg whites until the consistency of Guinness beer foam (I foamed for about 30 seconds).
- Add all the sugar in one go.
- Beat with a mixer for at least 15 min until the mass is smooth and the sugar has completely dissolved.
- Mix the almond flour with the powdered sugar and cocoa powder. Mix thoroughly and then sieve.
- Add the sifted flour, cocoa powder and powdered sugar to the beaten egg white. Stir very gently and slowly, as the mass must not be overstirred. Use a silicone spatula for stirring. Make circular movements until you can see that the mass is mixed. When the spatula is lifted, the mass should flow out, forming “ribbons”. If the mass remains on the spatula, stir it some more. The mass suppleness test is performed each time the mass is stirred.
- On average, stir the mass 20 times with a spatula in a circle around the sides of the bowl.
- When the mass is ready, take a pastry bag with a straight nozzle No 9 or No 8.
- Turn the baking pan upside down and apply the stencil and Teflon mat so that all the biscuits come out the same.
- Hold a pastry bag with the bag straight (see picture). Squeeze the bag gently, allowing the desired size of the cookie to flow out. Finally, finish the pressing by forming a circle with the movements of the nozzle. Care must be taken to avoid the formation of lumps.
- When all the biscuits are done, tap the bottom of the pan a few times with the palm of your hand. This will allow excess air to escape.
- Leave the biscuits at room temperature for 10 min for them to dry out a little.
- Place in the oven. After about 5 min, a “skirt” should appear on the biscuits.
- Bake for about 12-15 min.
- Remove from the oven and cool.
- Remove from the surface and fill with the prepared chocolate filling.
I promise delicious results! :) Macaroon fillings and colours come in many different varieties. Macaroons are coloured with dry dyes. In the picture, a warm greeting to all Knauf colleagues!
Good luck with the treats!
Ingūna
P.S. Think about it: Maybe you have a tasty recipe you'd like to share in the next issue of the magazine?