macaron

We have prepared the new taste macaron, which makes you feel like you are in France, which has started to take its place in the dessert menus of restaurants in various sizes and colors, especially the most popular type, the chocolate-filled macaron, and which complements five-hour teas, with the addition of pistachios.

After paying attention to the tips in the recipe, preparing macarons at home is not as difficult as you think, but you may also want to take a look at the right addresses where you can eat macarons.

(See: 9 Places Where You Can Eat Colorful Macarons in Istanbul)

To prepare the macarons; Beat the egg whites with the addition of salt in a glass bowl at high speed.

Add granulated sugar little by little to the beaten egg white that starts to foam and continue whisking until it reaches a thick cream consistency.

Sift the powdered pistachios and powdered sugar. Do not use the rough parts of peanut powder and powdered sugar remaining on the sieve.

Add one third of the sifted powdered sugar and pistachio mixture to the beaten egg white. To prevent the egg whites from deflating; Mix the mixture slowly and in one direction from bottom to top with the help of a wooden spoon or plastic spatula.

Repeat the same process, adding the remaining mixture in two batches. If you mix by fanning from bottom to top, the egg whites will not deflate, be careful about this.

Fill the macaron dough mixture you prepared into the cream squeeze bag. Distribute the macaron dough spaced out on the trays on which you line the bottom with baking paper or, for better results, macaron silpat. In this way, you will prepare small and flat cookies.

Leave the macarons on the tray at room temperature for at least 60 minutes to dry them.