Macarons with dried apricot jelly

Step-by-step preparation

Cooking time: 1 day 3 hr

1. STEP 1

   

   Prepare the jelly. Pour hot water over the dried apricots, leave for four minutes. Drain the water, and beat the dried apricots into puree with a blender. Pour gelatin with water, let it swell. Transfer the dried apricot puree into a saucepan and heat over medium heat, but do not bring to a boil. Pour in powdered sugar, pour in rum. Add gelatin to the puree and bring until dissolved. Distribute a thin layer of jelly in the mold and cover with cling film. We put it in the refrigerator.

2. STEP 2

   

   Preparing cookies. How to age the whites (you need to do this in advance): separate the whites from the yolks and pour them into a jar. Keep for 24 hours at room temperature. In a closed jar, such proteins can be kept in the refrigerator for up to forty days. Remove the proteins from the refrigerator a day before use. The more “mature” the whites are, the thinner they are and the better they are whipped.

3. STEP 3

   

   Prepare almond flour. Pour boiling water over almonds for ten minutes. The nuts should not be roasted or salted. Drain the water and remove the skin from the kernels. Place the peeled almonds on a baking sheet and dry for ten minutes in the oven (temp. 100-120 degrees). Then grind them into flour in a coffee grinder. Mix with powdered sugar.

4. STEP 4

   

   Preheat the oven to 150 gr. Pour the almond flour onto a baking sheet with parchment and dry it in the oven for five minutes. After sifting. Then pour the almonds into a bowl, where it will be convenient to further knead the nut flour and powdered sugar into the dough. Mix everything. Pour the aged whites into a bowl and beat with salt until soft peaks form. Carefully add sugar without stopping. The whites should become glossy and dense.

Comments on the recipe

mom cooks

19.10.2023

4.7

When I started the recipe, at first I was very confused by the amount of sugar suggested by the author for the meringue, and the amount of dye (50 g!) simply scared me, perhaps this was a mistake. But nevertheless, replacing the dye with beta-carotene natural dye powder (10 g), I got an excellent result with the caps. It’s probably not very correct to strictly judge a photo of a recipe that was added, judging by the reviews ten years ago, since then the requirements on the site have increased greatly. Well, and of course, dried apricot filling! This is what inspired me to cook. Thank you, author. The recipe works.

Olyusha

19.10.2023

4.9

Oh, how beautiful! The color of your macarons is very pleasant, it pleases the eye)))

Dot (Varya)

19.10.2023

4.7

Olyusha, thank you for your visit and kind words!

ninaola

19.10.2023

4.7

I noticed that your name is Varya)) I’m Nina) I wanted to praise you for a very clear and detailed description of how to prepare macarons. Many people simply write that macarons are extremely difficult to prepare, but they don’t write why. And you have everything clearly laid out on the shelves, thank you! I was afraid to make these cookies, because meringues don’t always turn out well for me. But now I’ll definitely do it, using your clear instructions. Thank you again, Varya!!

Dot (Varya)

19.10.2023

4.7

Ninochka, I’m glad if the recipe and instructions are useful! I have another recipe I’ll post later (chocolate macaroons). I’m now obsessed with these French things, I’m getting better at making them work perfectly! But what’s difficult is great! The more complex the recipe, the more interesting it is to prepare, and then watch and be proud that you were able to do it!

Dot (Varya)

19.10.2023

5

I'm new here and I'm wondering, if you liked the recipe, why doesn't anyone rate it?

WhiteSin

19.10.2023

4.8

Varvara, the main thing here is not so much the ratings as the comments and additions to the cookbook. We have competitions here, and you can become a candidate among the top five. However, as far as I know according to the rules, it is better to add more recipes for this. But this must be looked at in the rules. You can be considered a record holder - the recipe was only added yesterday, and already eight were put in the CC. Personally, from me - 2 points, excellent recipe, although I will not make these macarons)))