Names of cakes in alphabetical order. The most unusual baking names

The gastronomic tradition of Italy is an endless journey. And this list is no exception. Recipes for sweets were born for various reasons. For example, cookies were invented for sailors who went on a voyage and took long-term storage products with them. More elaborate treats were often created to celebrate important historical events or for holidays.

The culture of not mixing tastes and serving sweets, called Dolci in Italy, at the very end of the meal, appeared among the inhabitants of the country relatively recently - in the 30s of the 18th century. Prior to this, desserts were not only used to open dinners, but they even had a snack between meals. Moreover, sugar was sprinkled all the way down to meat and fish in order to at least slightly muffle their salinity (salt served as the only preservative).

Fortunately, today Italian cuisine is a model of gastronomy for the whole world. And desserts, once born in the republic, have already become a traditional delicacy in many countries.

Frozen treats

Nowadays, frozen treats are popular not only in the summer but also in the winter months. And, if we have such a phrase, rather, the only association is ice cream, then Italians have a whole range of different desserts.

(Affogato) - dessert, which is a scoop of ice cream in hot espresso. Its name literally translates as "drowned". Affogato is very popular in the cold season, as an alternative. It is decorated with chocolate chips, berries, whipped cream, fruits, cookies. There are versions of "drowned" in yogurt and in alcoholic beverages.

(Granita) - a delicacy of fragrant ice with sugar. It differs from fruit in a coarser crystalline structure. The main components of granite are water, sugar and flavorings. The share of sugar in dessert is 20-25%. Granite is flavored with natural ingredients (fruits, nuts, chocolate, berries). The classic version has a lemon flavor. Traditionally, the delicacy is served in transparent glasses, accompanied by fresh pastries. Granita with a bun (granita câ brioscia) is a typical breakfast of the inhabitants (Sicilia).

Gelato is an Italian classic ice cream. For creamy varieties, the basis is milk with cream, for sorbets - water. Sugar is an integral part of any dessert. In gelato, it not only adds flavor, it also lowers the freezing point and increases the viscosity. Only natural ingredients (chocolate, fruits, berries, etc.) act as flavorings in ice cream. If there are no egg yolks in the classic gelato, then stabilizers and emulsifiers are used, but in meager amounts. Before the final freezing, the mass is whipped with air, the content of which in the product ranges from 35 (for varieties of artigianale) to 70-100% (for industrial versions). You can enjoy real Italian gelato by visiting a special institution - gelateria.

(Semifreddo) is a cold Italian dessert, the name of which translates as "semi-frozen". Unlike gelato, it contains both the yolk and the protein of a chicken egg. Thus, the treat can be considered a mixture of ice cream and meringue. Semifreddo contains about 50% air, and therefore it is sensitive to temperature changes and quickly loses volume in heat. The classic option for serving dessert is on a layer of biscuit or in a skullcap made from it.

Spumoni is a layered ice cream with candied fruits and nuts. Each layer has its own flavor. Often these are layers with fruit, nut and vanilla flavors. Spumoni is especially popular in the USA, Canada and Argentina.

Candies

The candy category includes various sugar products, including pralines and candied nuts. Of course, in Italy there is a huge range of sweets, but in this section we will list only the most popular ones.

Gianduiotti (Gianduiotti) - chocolates in the shape of an inverted boat, consisting of cocoa, milk, sugar and Piedmontese hazelnuts. Chocolate "Gianduiotti" is known for its high quality and is included in the list of traditional food products in Italy. On sale you can find both a whole bar and individually wrapped chocolates. They are recommended to be consumed with sparkling rose or dessert wine, chilled to 9 degrees.

Confetto is a traditional candy for family celebrations. Most often it is almonds, covered with a sugar shell. There are options with hazelnuts, pistachios and chocolate. In Italy, confetti of various colors is taken for different celebrations. For example, for a wedding or first communion - white, for graduation - red, on the occasion of the birth of a child - pink and blue, for mourning events - black. (Abruzzo) and (Campania) produce a large proportion of Italian confetti.

Liquirizia - sweets flavored with licorice root extract. The shape is in the form of tubes, snowflakes, spirals, etc. In addition to taste, such a delicacy is good for health. Thanks to licorice, it soothes a sore throat, reduces cough, and helps in the treatment of ulcers.

Cioccolatini is the common name for Italian chocolates. Baci or "Kisses" are the most popular in the republic. This is a mixture of crushed hazelnuts and chocolate. Boeri is another favorite candy among Italians. They are "drunk" cherries (traditionally in grappa) inside delicious dark chocolate.

The inhabitants of Italy skillfully use their culinary art, creating chocolates of various shapes, colors and sizes.

sweet pastries

Sweet pastries seduced, seduces and, for sure, will seduce people from young to old. Even those who carefully monitor their health or adhere to a diet admire this culinary miracle with bated breath. Italian pastries range from a variety of livers to donuts, cakes and pies.

Amaretti is a small almond biscuit traditional in Saronno. Its composition includes sugar, flour and eggs. Almonds in the recipe are now often replaced. According to legend, at the beginning of the 18th century, a boy and a girl became the authors of amaretti, who met the cardinal who arrived in Saronno with an original delicacy. The priest liked the cookies so much that he blessed the young people for a long and happy marriage. To this day, the best amaretti is produced by a descendant of this family.

Baba (Babà) is a sweet pastry made from yeast dough, typical of pastry shops (Napoli). Its diameter can vary from 5-7 to 35-40 cm. The shape of the woman resembles our cupcakes. After baking, it is kept for about a day, so that part of the moisture is gone, and then lowered into containers with sugar syrup, rum or other alcoholic beverages. Some masters cover pastries with icing Yu. There are options for baba with filling (cream, chocolate, etc.)

(Biscotti) - dry crumbly biscuits, born in the city of Prato (Prato). In Italy, it is also called cantuccini or cantucci (cantuccini, cantucci). It is crispy and has an oblong shape. For flavor, fruits or nuts are added to it (traditionally, whole almonds). The first time the product is baked in large loaves, which are then cut into slices and re-baked for greater dryness. Hence the name biscotti - "twice cooked". Italians love to dip cookies in wine to soften and flavor at the same time.

Brutti ma Buoni is a traditional Tuscan biscuit whose name translates as "terrible but good". It contains almonds, hazelnuts, pine nuts, oranges and other fruits. Coarsely chopped nuts are mixed with powdered sugar or honey and beaten egg whites. The cookies are then baked in the oven and eaten completely cooled. Their unique nutty taste more than covers the unpresentable appearance.

Zeppole (Zeppole) - a typical pastry of Italian cuisine, which is a ball of fried dough with a diameter of about 10 cm. The product is similar to American donuts. The dough can be light, airy, but there are versions with a denser texture. Zeppole is sprinkled with powdered sugar, filled with honey. Unsweetened varieties of donuts are stuffed with anchovies.

Cavallucci is a traditional Christmas pastry of Tuscan origin. The name of the delicacy literally translates as “little horses”. It includes anise, almonds, candied fruits, coriander and flour, water and sugar (or honey).

Italians eat cavalucci with fortified wine, after soaking them in a drink.

Canestrelli (Canestrelli) - cookies typical of many regions of Italy, especially common in (Piemonte) and in (Liguria). There are many versions of canestrelli, but the traditional one is a chamomile-shaped cookie with a hole in the center. The main ingredients are flour, eggs, butter and sugar. The product is very fragile and delicate, sprinkled with sugar powder on top. It is often served with sparkling or dessert wine.

Colomba pasquale or Italian "Easter Dove" is a traditional Easter cake. The composition of the dough includes flour, eggs, sugar, yeast, butter and candied fruit. Before baking, it is decorated with small crystals of refined sugar and almonds. Some manufacturers cover the "dove" with chocolate. Colombos from (Lombardia) and Sicily are included in the list of traditional food products of Italy.

(Crostata) is a pie, also known as coppi in Naples and sfogliate in Lombardy. The basis of the tart is shortbread dough filled with sweet or salty filling. Crostata with jam, ricotta, custard or served as a dessert. There are several options for decorating the cake: fully open, closed or decorated with a pastry lattice. Traditionally, the crostat has a rough, not perfectly round shape.

Krumiri (Krumiri) - Piedmontese cookies in the form of a curved stick. It is made from flour, butter, honey and eggs. There is a legend that the dessert was born in 1878 on the day of the death of King Vittorio Emanuele, so the shape of the cookie resembles his mustache.

Pandoro (Pandoro) - sweet yeast bread. Most often it is baked at Christmas and New Year. It has the shape of a truncated cone, the cut looks like an 8-pointed star. The dough is soft, golden in color and smells like vanilla. Traditionally, there is no cream or candied fruit inside the pandoro, although some modern confectioners offer versions with chocolate or custard. Dessert is served sprinkled with powdered sugar. So it resembles the snow-capped peaks of the Alps.

Panettone (Panettone) - sweet yeast bread - native (Milano). It is usually baked for Christmas. The shape is cylindrical with a dome (similar to the Russian Easter cake). Raisins, candied oranges, or lemon zest are often added to panettone for flavor. In different regions of Italy there are variants of sweet bread with mascarpone cream or with chocolate. In Milan, there is a tradition of not finishing panettone at Christmas, in order to eat a stale piece on an empty stomach on February 3 (St. Basil's Day). It is believed to prevent sore throats and colds.

Pastiera is a sweet Neapolitan pie typical of the Easter period. Shortbread dough is taken as the basis, the base for the filling is ricotta with eggs. The smell and taste of baking varies depending on spices and flavorings. The classic version uses cinnamon, candied fruits, orange zest and flower water. Modern versions are complemented with chocolate and custard.

Pizzella is a waffle biscuit from Abruzzo. B is known as ferratella. It can be tough and crunchy or soft depending on the ingredients and cooking method.. Traditionally, it is flavored with anise, vanilla or lemon zest. Pizzelli are baked using a textured mold to imprint the characteristic snowflake pattern. It is usually made into sweet sandwiches, smeared with nut paste, or wrapped with cannolo-type ricotta filling.

Ricciarelli is a typical biscuit from (Siena) similar to French macaroons. It contains almonds, sugar and egg white. Often made in the form of rhombuses. Ready cookies are covered with chocolate or sprinkled with powdered sugar. In 2010, Ricciarelli di Siena was awarded. Richarelli is served with white wine.

St. Joseph's cream puffs (Bigné di San Giuseppe) are light, fluffy cakes from (Roma) that are baked a few weeks before St. Joseph's Day (March 19). They are usually deep fried, filled with custard and sprinkled with powdered sugar. The savory dough contrasts beautifully with the creamy filling.

Sfogliatella is a crispy cone-shaped pastry with an unusual layered look. To obtain a characteristic structure, the dough is rolled out as thinly as possible, greased and twisted into a roller. Then it is cut into discs about 2 cm thick, from which cones are formed. Typically, the buns are orange flavored and filled with ricotta. Whipped cream, chocolate cream, candied fruit, jam are also used as fillings.

Cenci is a fried pastry traditionally made during carnival. R The recipe is very simple, it does not use any nuts or chocolate. In some regions, the dough is flavored with lemon or orange zest. Ready chenchi are lightly sprinkled with powdered sugar.

In our country, a similar type of baking is called "brushwood".

Cakes

Cakes are an essential attribute of any celebration. There may not be fruits, meat or fish dishes at the holiday, but a beautiful and inviting dessert will definitely become the king of the table. Italian cakes today represent the pinnacle of confectionery taste.

Genovese (Génoise) is a biscuit cake named after the city (Genova). The dessert is known for its dry texture, but sometimes biscuit cakes are sprinkled with liquor or sugar syrup.. Oil cream is the most common option for impregnation and decoration. Jelly, fruits, chocolate are also used as fillings. There are versions of the cake with chocolate sponge cakes.

Caprese

Cake Caprese (Caprese) - chocolate cake with nuts, named after (Capri). The classic version of the composition includes: butter, sugar, eggs, almond flour and chocolate. After baking, the cake has a thin, crispy crust but a moist, soft center. Sometimes liquor or some other type of alcohol is added to its composition.

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cassata

(Cassata Siciliana) - a cake originally from Sicily. It consists of layers of round biscuit moistened with fruit juice or liqueur, combined with ricotta, fruit and marzipan. Traditionally, the dessert is covered with icing and decorated with candied fruits. In Italy, there are an infinite number of variants of cassata, including some not quite ordinary ones. For example, in Messina, the ricotta filling was replaced with gelato ice cream. The Messinian cake is not as sweet as the variant from (Palermo).

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(Tiramisù) is one of the most famous Italian desserts and, in combination, a no-bake cake. It is made by alternating layers of savoiardi (ladyfingers) biscuits soaked in coffee and cream (mascarpone with sugar and eggs). The classic version of the delicacy has a round shape and is sprinkled with cocoa powder. Modern confectioners use wine, liquor, rum and cocoa as an impregnation for cookies. Dessert can be decorated with fruits and berries.

Zuccotto is a typical Florentine culinary cake. It is prepared in the shape of a dome. It is a "cap" of biscuit dough filled with stuffing.. As the latter, ricotta or whipped cream is used in combination with berries, candied fruits, chocolate chips. Zuccotto is served well chilled.

Fancy Desserts

In this section, we decided to highlight those desserts that are difficult to attribute to any particular group. Some of them cannot be put in the rows of either pastries or cakes. And we, with our gastronomic habits, would supplement some Italian delicacies, for example, with some kind of bun. But for the inhabitants of the republic, these are separate independent sweet dishes.

Budino (Budino) - a delicate dessert, an Italian version of pudding. It is prepared from milk, sugar, natural flavors (fruit, chocolate, nuts, liquor, vanilla) and thickeners (flour, starch, gelatin, semolina). Most often it has the shape of a truncated cone. Boudino is served at the end of the meal, garnished with cookies, whipped cream, fresh fruit or berries.

Cannolo is a Sicilian delicacy included in the list of traditional Italian foods. Canollo is a fried dough tube filled with ricotta with candied fruits, nuts or chocolate drops and sprinkled with powdered sugar. The filling is introduced just before serving to avoid loss of crunchiness. Although some confectioners cover the inside of the tube with chocolate, preventing trouble. Initially, the dessert was prepared the last week before Lent, but due to the great demand over time, it began to be baked all year round.

Marron glace - a confection made from chestnuts covered with sugar icing. Suitable fruits are soaked in water for about 9 days. Next, peeled chestnuts are boiled in sugar syrup, dried and baked in the oven to obtain a sugar crust. Maron glace is eaten on its own, and is also used in the recipes of some desserts (gelato, cakes, sweet sauces).

Nutella is a chocolate hazelnut spread from Piedmont. It was born as an alternative to chocolate after the imposition of high taxes on cocoa beans. The composition of modern Nutella includes sugar, palm oil, hazelnuts, cocoa, milk powder, lecithin and vanillin. They eat pasta spread on a bun, or use it in recipes for other desserts.

Nociata is a dessert typical of the regions (Umbria) and Lazio. It is based on walnuts. They are crushed and mixed with honey and beaten egg whites. The finished mass is leveled on a plane and cut into small bars. Nochiata is traditionally made at Christmas.

(Panna Cotta) is a dessert whose name literally means "boiled cream". It is made from cream, sugar and gelatin. The classic version is flavored with vanilla. Modern confectioners complement the traditional recipe with rum, coffee, cocoa. Panna cotta is served with berry, caramel or chocolate sauce. It can be garnished with fruit or drizzled with liquor.

(Panforte) - Tuscan fruit and nut dessert. The recipe for its preparation is simple: sugar or honey is mixed with fruits, nuts, spices, flour and water. After baking, it is sprinkled with powdered sugar. Panforte is translated as "strong bread". It received this name due to its spicy aroma (its original name is Panpepato, which means "peppered bread"). In appearance, the dessert resembles a gingerbread or gingerbread. In 2013, Panforte di Siena acquired the IGP category.

It is usually served with coffee or dessert wine after a meal, but some Italians prefer to have the treat for breakfast.

Easter lamb (Agnello pasquale) is a dessert typical of the city of Favara. It is made from almond and pistachio pastes (ground nuts with sugar and water), flavored with lemon zest and vanilla. Prepare a delicacy in the form of a lamb(as a symbol that Jesus is the lamb of God) and decorated with "curls" of sugar fudge.

Pignolata is a dessert common in the cities of Messina and (Reggio di Calabria). The delicacy looks like a cluster of cones of different sizes, covered with glaze. These are small pieces of fried dough, one half of which is poured with chocolate, and the other with lemon syrup. The dessert is served chilled. In southern Italy, there is a delicacy pignolata al miele - balls of dough, sprinkled with honey and sprinkled with chopped almonds.

(Zabaglione) is a dessert made from egg yolks, sugar and wine. Its structure is similar to a cream or thick sauce. To add extra flavor, the sabayon is sprinkled with chocolate chips, lemon or orange zest. Serve the delicacy warm or cooled to room temperature. Decorate with biscuits or waffles.

Struffoli is a Neapolitan Christmas delicacy. E then crispy balls, deep-fried, a maximum of 1 cm in diameter. A lighter version of the product involves dough balls baked in the oven. Traditionally, they are mixed with honey, cinnamon, chopped nuts and orange peel. Serve the struffoli warm.

Torrone or Turrone (Torrone) - a confection made from honey, sugar, egg whites and nuts. In Italy, almonds, hazelnuts or pistachios are usually used. There are a large number of varieties that differ from each other not only in taste, but also in hardness. Turrone can be soft and chewy or hard and slightly crunchy.. In Campania, in addition to the main components, the dessert includes (Strega).

Frutta martorana (Frutta di Martorana) is a traditional Sicilian delicacy. This is a marzipan cake decorated in the form of fruits and vegetables. Frutta martorana is included in the list of traditional food products of Italy. They are usually consumed with wine.

These are the Italian desserts. Now many are trying not to eat sweets, standing guard over good health or a thin waist. Remember, everything is good in moderation. A small piece of unsurpassed delicacy can not only give you energy, but also improve your mood. Absolutely impossible without the sweet sweet life. Dolce vita, dear readers!

Cakes are small confectionery products that have a different shape and are originally decorated on top with cream, icing, fresh fruits, nuts. Initially, they were baked only from sweet pastry. Currently, they include similar confectionery products baked according to other recipes. Suffice it to recall the popular French eclairs or petit fours, American cupcakes. These cake recipes came from other countries, but in Russian cuisine they were recognized as this type of delicious pastry.

Types of cakes

In modern cooking, there are several types of cakes, which are divided into groups depending on the dough used in the baking process. They can be biscuit, custard, sand or puff.

Egg whites whipped with sugar or powdered sugar are baked into airy or whipped cakes, which are often called meringue or meringue. They are distinguished by a delicate sweet taste and lightness.

The baked base from any dough is supplemented with creams, fruit layers. The finished confectionery product is decorated with cream, icing, melted chocolate, fresh fruits, nuts. When adding additional ingredients to classic recipes, new homemade cakes with unusual flavors are obtained.

Cakes with nuts and almonds

When nuts or almonds are added to the protein mass, two new types of delicacies are obtained: walnut and almond cakes. Some chefs separate them into separate types of pastries.

For a nut cake, ground or crushed walnuts are used. One of the most popular delicacies of this kind is the Warsaw cake, during the preparation of which the protein-nut mass was laid out on a prepared shortcrust pastry base.

No less interesting are the options in which chopped almonds or almond flour are added to whipped protein. Baking acquires the original, pronounced taste of this bone, which is popular in cooking. Almond types of delicacies include French macaroni cake. They are small cakes baked from a whipped protein mass with almond flour. Finished products are combined with chocolate, coffee, fruit filling or cream. In the industrial production of pasta, food or natural dye is added to the dough, which makes it possible to prepare a cake of various colors.

crumb cakes

Tiny cakes are a special kind of pastry. To prepare it, the finished base is crushed into crumbs, cream and other ingredients are added. The resulting mass is formed and decorated. The potato cake, known since childhood, is a typical representative of this type of pastry.

For its preparation, biscuit crumbs are used, which are mixed with cocoa, butter cream. Potato-shaped cakes are formed from the resulting mass, rolled in the remaining crumbs and decorated with cream. Other varieties of this delicacy were cakes in the form of hedgehogs or apples. Needles are applied to the former with cream, the latter are covered with glaze of the appropriate color and decorated with green mint leaves.

At home, biscuit crumbs are often replaced with a more accessible ingredient. Biscuit cake is easy to make and is a more affordable version of a popular treat.

Our website contains a large number of popular recipes with a detailed description of all stages of preparation and step-by-step photographs. Take advantage of them and surprise your guests with delicious homemade pastries.

At first, a barely audible crunch, then a sugar explosion, fragments of which settle in the corners of the lips, while the sweet taste of the filling is already spreading in the mouth ...
Macaroons, a piece of heavenly delight that fits between the index finger and thumb, is the most modern of the classics of French confectioners.

Small round cream-filled cakes, multi-colored confetti with original flavors have become a favorite treat all over the world - from the banks of the Seine to the Hudson and Tokyo Bay. (c) Pascale Bernard

Everything you need to know about macaroons: composition, rules for choosing ingredients, what are the “right” macaroons, how to serve and how to give. And also: two basic recipes - in French and Italian meringue and 9 delicious fillings - ganaches, curds, creams. And one more thing: about macaroon fashion, facts and legends, and even a little bit of linguistics…

The main thing about macaroons

Macaroons - a small cake (or complex cookie) made from crushed almonds and meringue - are firmly gaining ground on our table, becoming more and more desired dessert at the holidays.

At first glance, it seems that cooking macaroons is very simple: beat the egg whites with powdered sugar, mix with almond flour, put them in circles on a baking sheet - and you're done. However, this is not the case. Almond cookies with a characteristic “skirt” are a thing, although not oriental, but very thin, and they will turn out only if you strictly follow all the instructions and strictly follow the recipe.

Almond flour should be fine and dry. The success of cookies depends on its quality. If it is impossible to buy the mentioned component in your area, this is not a reason to despair and close the page - you can cook flour yourself, you only need almonds. Of course, this greatly complicates the already difficult process of baking macaroons, but the result is worth it, believe me!

Proteins for macaroons must be aged. Ganache and cream - aged. Ingredients are measured to the nearest gram, the temperature regime of the oven is monitored strictly and closely. Baking cookies is a lot of work that requires concentration, physical effort and a huge contribution of mental strength. If you violate at least one point of the requirements, macaroons will not work - it has been checked more than once!

So, the "correct" macarons should:

- be even, strictly round and appetizingly neat;
- to be the owner of a flawless surface without "tails" and, of course, cracks;
- be glossy, gently shiny and not stick to the skin when pressed with a finger;
- have a crispy crust; if there is no such crust, in front of you is anything, but not macaroons;
- have 4-4.5 cm in diameter (today there are still fashionable mini-macaroons, they do not exceed 3 cm in diameter, and maxi-macaroons, more like almond cakes);
- to hide under the crispy crust a delicate texture, sweet and moist;
- demonstrate a flirty “skirt” (La collerette), the thickness of which should be approximately equal to the thickness of the top of the cookie;
- brag about the delicate filling, the thickness of which is again equal to the thickness of the cookie;
- to have a filling that goes a little, quite a bit beyond the "skirt", teasing the eyes and mouth.

How to serve macaroons?

A special kind of art is the ability to beautifully serve macaroons. Designers come up with special coasters, confectioners compete in unusual ideas, and numerous coffee houses “play” with dishes and napkins. Once I happened to eat macaroons on a stick - it would seem that they are completely incompatible things, however, someone came up with such pampering!

At home, for macaroons, it is better to choose plates of an unusual shape - carefully laying out the cakes on a dish, try to give a bizarre bend, a non-standard line to a row of cookies, experiment with "towers" and "floors".

Packing macaroons - a separate conversation. Try ordering these cakes to take away at any pastry shop in Paris - I guarantee you will get untold pleasure admiring the box, untying numerous ribbons and bows, touching textured paper, rustling napkins. If you are baking macaroons to take home with you or give a good friend to the hospital, think about the packaging - this is important, this is an integral part of the cakes, this is the general essence of the grand show called "Macaroons!".

2 basic macaroon recipes and a scattering of macaroon toppings

Today, the legendary almond cakes are baked according to two basic recipes. Or rather, there are, of course, hundreds of recipes, but they can all be conditionally reduced to two types: macaroons based on regular French meringue and macaroons based on custard Italian meringue.

Everything else is variations on a given theme and games with additives. French meringue is easier in cooking instructions, but very unstable - without experience, the chance of spoiling macaroons is quite high. Italian meringue is certainly a little more difficult to prepare, and there are a lot of pitfalls in it, but the dough mixed with it is much easier to work with. The choice is yours, and I suggest starting with a simpler, but at the same time more capricious option.

French meringue macaroons

Ingredients:

• 165 g white almond flour;
• 165 g of powdered sugar;
• 150 g of sugar;
• 115 g of proteins.

French Macaroon Recipe

1. Mix powder and almond flour several times sift through a sieve. Twice 165 g each is the output of a ready-made product, so I recommend initially taking a little more powder and flour, and sifting on the scales in order to clearly know when to stop. Whip the whites first at a slow speed, then we increase the speed and continue to soft peaks - at this stage, add sugar a little bit, in a thin stream and, if necessary, a couple of drops (no more!) Of helium dye (a pinch of dry). Beat until sugar dissolves and stiff peaks form.

3. Spatula and very gently mix the meringue with the almond-sugar mixture This step is called "maccaroniage". It is important to find the right moment to stop: the mixture should already be homogeneous, but not runny, the proteins should already combine with the almond flour, but still hold a sufficient amount of air bubbles. Different sources indicate a different number of movements with a spatula - from 10 to 50. I think it’s obvious that you shouldn’t focus on this moment, it’s better to intuitively understand when to stop: the dough should flow from the spatula in a continuous ribbon.

4. Transfer the finished dough to a pastry bag. and plant on a sheet of parchment paper in circles with a diameter of 2-3 cm. There should be a distance of about 2 cm between them, you need to plant it strictly vertically, “cutting off” the dough with a sharp movement to the side. On a properly mixed mass, the “tail” will disperse in a few seconds.

5. After that, you need to raise the baking sheet several times and knock it well on the table surface - so future macaroons will take on a more regular shape, extra dough bubbles will come out of the cookies, the last memories of the “tails” will go down in history.

6. We leave the baking sheet with cookies on the table - the dough should be airy so that the resulting crust does not allow air to escape during the baking process. After 15-20 minutes, gently touch the surface of the macaroon with your finger - if the finger remains clean, you can put the cookies in the oven. If the dough sticks, leave for another 10-15 minutes.

7. Bake at a temperature of 150 degrees for 14 minutes. Depending on the characteristics of your oven, the time may be slightly longer or slightly shorter.

Transfer the finished macaroons to the wire rack directly with the paper, leave to cool completely, and then remove from the parchment.

Macaroons on Italian meringue

Ingredients:

• 300 g of powdered sugar;
• 300 g almond flour;
• 110 g of protein;
• 110 g of protein;
• 50 g of sugar;
• 250 g sugar;
• 75 g of water.

Italian Macaroon Recipe

1. Sifting powdered sugar with flour(again we strictly monitor that the output is 600 g), add the protein (the first 110 g) and mix. Without subtleties and tricks - we just follow the weight, remembering that when baking macaroons, correctly measured components are half the battle.

If necessary, add powder or gel dye.

2. From sugar (250 g) and water we cook syrup up to 120 degrees. If you do not have a cooking thermometer, focus on the string of syrup - it should stretch well between two fingers, not tear (not overcooked) and not break (overcooked).

3. At the same time, egg whites are whipped. with sugar (50 g) - to soft peaks. Ready syrup, hot and scalding, is poured into the protein mass in a thin stream, while the mixer is not turned off. The mass will increase very much in volume, and then become shiny and smooth.

4. We connect the two masses, we make a macronage(in this version, not very almond-shaped, the meringue is stable and strong, so we knead it intensively, the mass should be glossy and fall off the shoulder blade with a ribbon), after which we transfer the finished dough into a pastry bag and put it on a baking sheet in the form of circles with a diameter of 2-3 cm We cut off the “tail” with a sharp movement to the side, we leave a distance of 2 cm between the cookies.

Grasping the two edges of the baking sheet, knock them on the edge of the table several times.

5. Leave for 15-30 minutes to air, after which baked at 150 degrees about 14 minutes (we look at the features of the oven).

6. When the pasta blanks are baked, you can connect the cookies in pairs. The filling is transferred to a pastry bag, squeezed out onto half of the baked cookies, after which it is covered with the second half. By the way, for this it is convenient to immediately lay out two rows of blanks on a baking sheet - half “head” down, the second half - vice versa. So it is more convenient to deposit the cream on the first part of the cookie and quickly close the second.

Recipes for fillings for almond cakes

Well, let's dwell a little on the fillings. Jams, Kurds, ganaches, creams, chocolate spreads - there are a lot of options, and new ones are constantly being invented, unusual and original ones are being created. Try, create, experiment - and you will definitely find your perfect combination.

Classic chocolate ganache

Ingredients: 100 g dark chocolate, 100 ml heavy cream.

Break the chocolate into pieces and pour over the warmed cream. Knead with a spatula until a homogeneous, smooth mass, cover with cling film and leave in the refrigerator for at least 10 hours.

coffee ganache

Ingredients: 200 g dark chocolate, 100 ml heavy cream, 30 g coffee beans.

Mix cream with coffee beans, bring to a boil, leave to brew. Melt the chocolate in a water bath, strain the cooled cream into it. Stir until smooth, cover with cling film and refrigerate for at least 10 hours.

Ganache on white chocolate

Ingredients: 200 g good quality white chocolate, 150 ml heavy cream.

Break the chocolate into pieces, put in a bowl, pour the cream brought to a boil, knead a smooth homogeneous mass. Cover with cling film and put in the refrigerator for 10 hours.

Raspberry ganache

Ingredients: 50 ml heavy cream, 200 g white chocolate, 100 g raspberry puree.

Mix the cream with mashed potatoes, bring to a boil, pour in the chocolate broken into pieces and stir well. The mass should be smooth and glossy.
Cover with cling film and put in the refrigerator for at least 10 hours.

lemon curd

Ingredients: 115 g egg mixture, 120 g sugar, 80 ml lemon juice, zest of 1 lemon, 125 g butter.

Mix freshly squeezed juice with sugar, add zest, stir in the eggs and put the mixture in a water bath. Stirring constantly, cook until thickened (15-30 minutes). Cool, then add butter at room temperature and beat. Cover with cling film and refrigerate for at least 12 hours.

Raspberry cream

Ingredients: 300 g grated raspberry puree, 100 g sugar, 1 tbsp. l. with a "hill" of starch, 1 tsp. gelatin.

Pour gelatin with a small amount of water, leave to swell.
Mix raspberry puree with starch and sugar, bring to a boil, but do not boil. Stirring, cook until thickened. Add gelatin, cover with cling film and refrigerate for at least 12 hours.

Ganache "Green Tea"

Ingredients: 100 ml heavy cream, 200 g white chocolate, 1 tsp. green tea.

Mix the cream with tea, bring to a boil and let it brew. We filter, pour through a sieve on the chocolate melted in a water bath. Stir and let stand under cling film for at least 12 hours.

pistachio ganache

Ingredients: 200 g milk chocolate, 100 ml heavy cream, 15 g pistachio paste.

Bring the cream to a boil, pour over the chocolate broken into pieces, knead until a smooth homogeneous mass, then add the pistachio paste and mix. Cover with cling film and keep in the refrigerator for at least 10 hours.

mint ganache

Ingredients: 100 g good quality white chocolate, 40 ml heavy cream, 2 tsp. mint liqueur, green dye if desired.

Pour the chocolate broken into pieces with cream brought to a boil, knead until smooth, add liquor and dye, mix again and, covering with cling film, put in the refrigerator for 10 hours.

Saffron and orange, licorice, rose, pralines and chestnuts, nuts and coconut flakes, champagne and liqueurs, all kinds of berries and fruits, vanilla and cinnamon, lilies of the valley and violets - there are many additives to creams and ganaches, try and create! By the way, depending on the filling, macaroons are also colored - traditionally, cookies with lemon curd are prepared in yellow, and raspberry jam “asks” for adding red dye to the almond mass.

Baking macaroons at home is not easy, however, if you try to create this magic with your own hands at least once, conjure something amazingly tender and unusual for yourself, you won’t be able to just forget about macaroons. Difficult, time-consuming, not fast, but worth it!

Macarons: facts, legends, investigations

Having been born, macaroons quickly became popular - so much so that several regions of the Mediterranean began to challenge the right to be called the birthplace of cookies. It is clear that everyone tried to come up with something of their own, special, trying to stake out the right to be a parent, however, to this day it is impossible to reliably state that France is the region where the popular delicacy took its roots.

According to one of the legends, the Carmelite sisters in one of the monasteries of the Nancy district came up with macaroons - trying to diversify the meager food, they were guided by the instructions of Teresa of Avila: "Almonds are good for girls who do not eat meat." The recipe was born within the walls of the monastery, and during the French Revolution, the nuns, who hid from the outraged people in the house of the local doctor Gormand, baked cookies for sale, earning their living - and it was then that macaroons became incredibly popular. There is a street in Nancy that bears the names of the Carmelite sisters, and besides, the Maison des Soeurs Macarons house-cafe still exists - the owners consider themselves to be the bearers of the original recipe by which its creator baked pasta.

However, there are other versions of the origin of macaroons - many believe that macaroons were brought by Italian chefs, whom Catherine de Medici took with her when she married Henry II and moved to France.

How macaroons became world famous. "Macaroon" fashion

Be that as it may, in fact, the fact remains: almond cookies, having been born, very quickly became popular. First, the macaroons were glued together with hot steam - a two-sided almond cake was obtained. Delicious, crumbly, crispy, but still slightly dry. But at the beginning of the 20th century, confectioner Pierre Defontaine, the owner of the famous Laduree confectionery house, while traveling around Europe, tried a delicate chocolate cream in some cafe - and it was he who came up with the idea of ​​gluing macaroons with a great filling. Absolutely incredible, but until 1930 no one had the idea that dry macaroons could be ennobled with cream. Hooray for Pierre Defontaine!

And from this moment, the real flowering and rapid rise of macaroons begins. Experiments with fillings, games with additives, fantasies with flavors and, of course, all kinds of dyes - this is the way the development of macaroons has gone. Paris officially becomes the capital of macaroons and the trendsetter of "macaroon" fashion. Today, Pierre Defontaine's Laduree pastry shops sell at least 15,000 macaroons daily, and for some reason I'm sure that this is far from the limit. And if you figure out how many cafes and coffee shops there are in the world in general and in Paris in particular, which cook and serve almond delicacy, the figure turns out to be breathtaking.

Every self-respecting confectionery house is simply obliged to have a dozen or two of its own, branded recipes for making almond desserts. What's more, once a year, Paris celebrates Macaroon Day, invented by Pierre Herme, a French pastry chef. This is a special holiday, for which it is customary to prepare ... with a new collection of macaroons! The most famous confectionery houses in France, famous culinary specialists from Germany, Belgium, Great Britain, the USA, Japan strive to take part in the annual event, and by this day every culinary name is simply obliged to come up with and demonstrate something completely new, unusual, non-standard.

The latest trend is savory macaroons with olive and cheese flavors, chili and gherkins, capers and goose liver, white truffles and basil. Of course, this is a special kind of cooking, which is more associated with art than family tea drinking with homemade cakes, but even at home, in an ordinary 12-meter kitchen with a standard set of dishes, you can dream and learn, grow and strive for something new, unknown, interesting.

By the way, in France, macaroons are sold even in McDonald's - and, in my opinion, this is another undeniable proof of the popularity of this dessert.

And one more thing: macaroons, pasta and cooking for philologists

How, after all, is it correct to say - “pasta”, “macaroons”, “pasta”, “macaroons” or something else? Let's dig into history.

Of course, now you can hardly prove what was in the beginning - a chicken or an egg, however, the facts exist: in one form or another, cookies based on whipped proteins and almond flour exist in many cuisines of the world. The luxury that we are used to, which is found on the beautiful covers of glossy culinary magazines, which adorn the windows of pastry shops, comes from France.

In the original language, the name sounds like "macaroon" (French macaron), although a simple transliteration gives "macaron". Both words are so common that, if it depended on me, I would have said a long time ago: say whatever you want! Alas, this is not in my power, so I will whisper softly: as you feel comfortable, pronounce it, the main thing is confidently and authoritatively!

“Macarons” and “macaroons” may sound beautiful, but definitely not correct: the ending “s” in the original language speaks of the plural, which in Russian is formed completely differently.

In addition to the French gourmet comrade, there is also a popular American: the same whipped proteins, powdered sugar and coconut flakes. In English, cakes are called macaroons, and here there can’t be two options - they are pronounced exactly like “macaroon”. Or rather, “macaroons”, but we have already decided that we will not say that, right?

Apparently, in order not to confuse similar names (and cookies are somewhat similar, you see!), Two pronunciations were popularized - macaroon and macaron.

The “macaroon” option is closer to me - after all, the word “macaron” is associated with pasta, but I don’t want to mix God’s gift and scrambled eggs in one cutlet. Although ... according to one version of the origin of the name of the cakes, they are not so far from pasta. They say that earlier in Italy there was a dessert soup - pieces of dough mixed with almond flour floated in it. Over time, almonds went their own way, pasta went their own, but the common name (pasta) stuck to each dish.

Contrary to popular belief, desserts are an essential part of a healthy diet. The main principle to be followed, according to nutritionists, is that they should not be included in the daily diet. But for special events, various holidays, they can become a kind of “reward”. New Year, Christmas is the best way to treat yourself to goodies. Since the holidays are still going on, we offer an overview of the most popular desserts in the world that can still be prepared.

Christmas Pudding (UK)

No Christmas celebration in Britain is complete without some special pudding. Despite its popularity in the country, and beyond its borders, it is not as tasty as it seems. However, everyone still has a chance to try it. And suddenly like it.

Dulce de leche (Argentina)

Condensed milk is the pride of Argentina. This is a mixture of milk and sugar, which is boiled down until caramelized and turns into a thick, tender mass. Of course, you can buy it in the store, but it will be much tastier cooked at home.

Bolu rey (Portugal)

Bolu rey, also called royal cake, is a traditional Portuguese sweet bread with nuts and candied fruits, served at Christmas or on January 6, King's Day.

Mazariner (Sweden)

Delicious almond baskets are considered one of the Italian crostata di mandodorle, almond pie. And the name itself suggests the origin of the dish. They are named after the Italian-French Cardinal Giulio Mazarin (1602-1661), also known as Jules Mazarin. Thus, the dessert is already more than four hundred years old, and such longevity only proves its amazing taste.

Cherry Pie (Holland)

Cherry and chocolate lovers will appreciate the lighter version of the German Black Forest cake.

Gulabjamun (India)

Gulabjamun is one of the most popular Indian desserts, which is donuts made from condensed or skimmed milk, filled with pink sugar syrup.

Winarterta (Iceland)

In Iceland, this layer cake with prunes is also called the "Striped Lady". It is usually prepared during the winter holidays, especially around Christmas. But there is no single recipe, but there is an opportunity to try several of them.

Banoffee Pie (England)

Perhaps this is one of the most stunning desserts in England. It is made from bananas, cream and toffee, boiled from condensed milk. All this is laid out on a cake of crumbled cookies and butter.

Knafeh (Middle East)

Many Middle Eastern countries such as Lebanon, Jordan, Palestine, Israel, Syria claim to be the birthplace of this delicious dessert. But no one can say for sure. The same Greeks prepare a very similar dish called kataifi, only soft cheese is not put in it.

Tiramisu (Italy)

Tiramisu is one of the most popular Italian desserts, made with coffee-soaked savoiardi biscuits and a cream of beaten eggs, sugar and mascarpone. Due to its popularity, it has spread throughout the world and acquired many variations.

Cranahan (Scotland)

A traditional Scottish dessert made with oatmeal, cream, whiskey and raspberries. This is an amazing opportunity to hit guests not only in the heart, but also in the stomach.

Rocky Road Cakes (Australia)

Rocky Road is an Australian dessert made with milk chocolate, marshmallows and served as cakes or cupcakes. In the US, it is usually served with ice cream.

Guinness Chocolate Cake (Ireland)

The Irish have their own idea of ​​celebrating Christmas or St. Patrick's Day. And alcohol plays an important role there, even in desserts. And the combination of chocolate and beer in the cake will be simply unsurpassed.

Three Milk Cake (Mexico)

The cake got its name due to the fact that it is soaked in three types of milk. Although Mexican cuisine is known for its delicious, but very filling dishes, this dessert can be called the lightest and most harmless in terms of calories.

Devil's Food Cake (USA)

The cake is made from dark chocolate, and it got its name for its rich and rich taste, which simply cannot be sinful.

Dobos (Hungary)

"Dobosh" - a magnificent biscuit cake made of seven layers, smeared with chocolate butter cream and decorated with caramel. It was named after the creator, Hungarian chef Joseph Dobos.

Brazo de Gitano (Spain)

Although the name translates as "gypsy's hand," it's just a biscuit roll. It is worth noting that it did not appear at all in Spain, but somewhere in central Europe, but it was here that it turned into a traditional Christmas dessert.

Christmas Log (Belgium/France)

This is an incredibly delicious roll made from chocolate biscuit and chocolate cream. It is usually sprinkled with powdered sugar, which is supposed to symbolize snow.

Melomakarona (Greece)

It is simply impossible to break away from a small honey cookie. This is one of the most popular treats in Greece during the Christmas holidays. And to make the taste even better, melomacarona is covered with milk chocolate.

Profiteroles (France)

Profiteroles are one of the best desserts in the world, which are balls of choux pastry filled with cream and covered with milk chocolate icing.

Sacher Cake (Austria)

This is one of the most famous chocolate cakes in the world since its introduction in 1832 thanks to the Austrian Franz Sacher. It is a stunning biscuit covered with a thin layer of apricot jam, and chocolate icing on top only emphasizes the greatness of its taste.

Pavlova Cake (New Zealand)

Don't let the name fool you, this dessert originated in New Zealand. But it is really named after the great Russian ballerina Anna Pavlova. It is the most delicate meringue, decorated with whipped cream and pieces of fresh fruit.

Panettone (Italy)

Possibly the most popular Christmas sweet bread in Europe over the past few decades. He appeared in Milan and soon became a symbol of the city. Now panettone can be found in many European and American cities.

Cheesecake (Greece/USA)

Incredibly delicious dessert, the origin of which is usually attributed to the Americans, will make the festive table unique. And the history of cheesecake is longer than you think. The first memories of it date back to the fifth century BC. The ancient Greek doctor Aegimus wrote an entire book on the art of making cheesecakes.

Cake "Black Forest" (Germany)

Schwarzwald is a surprisingly delicious chocolate cake consisting of four biscuit cakes, pickled cherries and whipped cream, sprinkled with chocolate chips and decorated with berries. And for dessert, you can serve a cup

Macaroni are light airy almond cakes that have recently appeared in Russia and immediately won the hearts of the sweet tooth. It is believed that the birthplace of pasta cakes, or as they are called in another way macaroons, macarons (Macaroons" or "macarons) is France.

Although there is also a version that pasta came to Europe through Venice, where outlandish and unusual goods for those times were brought. So the sea pirates brought it there from the East, calling the sweetness “ maccherone”, which turned into the French “ macaron”, and only later they were brought to France from Italy by Catherine de Medici and her cooks. According to another version, macaroni was prepared in a monastic monastery in the city of Nancy in Lorraine by the Macaroon sisters.

But of course, today we will no longer find out who was the author of this wonderful cake recipe, but we can only admire its taste, as well as cook pasta on our own at home, delighting ourselves, our loved ones and relatives.

So how is macaroni (macaroon) prepared? To prepare macaroni cakes, we need:

Almond powder - 190 gr

Powdered sugar - 300 gr

Raw protein - 160 gr

Sugar - 60 gr

Food colorings

As well as various creams for fillings

In fact, making pasta (macaroons) is not so difficult, first you need to mix the almond and powdered sugar and sift through a sieve. Add a little (about 30-50g of protein) and mix well the resulting almond mass.

Now take the protein (it is best if it is at room temperature), and gradually adding sugar, beat the protein mass well with a mixer or blender. You should get a creamy foam, not very thick - otherwise the cakes will turn out to be too dry and hard, but also holding their shape well. Then carefully add the almond mass and beat well again. If you want to get colored cakes, then at this stage you should also add food coloring of the color you need. You can also use cocoa powder, ground coffee beans for color. The technology for making macarons is similar to making meringue cake.

It is best that the cakes turn out to be the same shape, take baking paper and put mugs with a diameter of 4 cm on it, on which we will dose the protein-almond mass from the pastry bag. You can later sprinkle it on top with chocolate or coconut chips, any other confectionery decorations and sprinkles.

We bake halves of cakes at a temperature of 170 degrees for 10-12 minutes. In no case do not open the oven while baking cakes - otherwise the protein mass simply will not rise.

Then let cool, and glue the halves together with a creamy filling. The halves of the cake should have a smooth surface, while inside, after adding the filling, the cakes should be slightly moist, tender, as if melting in your mouth.

Fillings for pasta (macaroons) can be of various kinds - today in cafes and pastry shops you can find the most incredible fillings, but we want to offer you the most common options:

For coffee filling mix cream (the more fat, the better) 75g, 1st..l. instant coffee, and bring to a boil, then add 15 gr. liqueur "Cointreau" and whisk together with 200g. marzipan.

For cooking raspberry cream take 400 g of fresh raspberries, add 250 g of sugar and bring to a boil, also take 2 tsp. starch and dissolve it in lemon juice (half a lemon is enough), add starch to raspberries, mix and hold on fire for another couple of minutes, cool.

For pistachio filling take 30 gr. pistachio paste and 80 ml of cream, bring to a boil and mix with 200 g of marzipan.

You can also do lemon filling. For her, we will take 150 g of sugar and 100 ml of lemon juice, add a couple of eggs and half a teaspoon of starch, bring to a boil, then cool a little and add 200 g of plums. Oil and leave to cool completely.

And of course, the most popular filling - chocolate- Melt 300g of dark chocolate with 300g of cream, add 70g of plums. oil and mix well. Let's leave to cool.

We hope that the recipe will not seem complicated to you, the preparation will not take much time, and the result will please you!

Enjoy your meal!