Classic macaroons

One of the most popular desserts in the world today is the French macaroni biscuit, the name of which is so consonant with our pasta, but in fact they are different things. This sweetness has a very long history, and, probably, it was from "macaroni" that the familiar Soviet almond cookies borrowed their recipe.

Ingredients

• Unpeeled almonds 120 g
• Wheat flour 30 g
• Egg white 3 pcs.
• Sugar 230 g

Directions

1. Raw, unpeeled almonds must be ground into flour using a blender. If you don't have a very powerful blender, small almond crumbs will work too.
2. Then stir in the flour and sugar. I will say right away that with this amount of sugar it may come out too sweet for some, so you can put less sweetener.
3. If you mixed almond flour with sugar in a bowl, pour the mixture into a saucepan and add the egg whites.
4. Beat all this, best of all with an immersion blender or mixer.
5. Put the saucepan with the contents over low heat and heat to 36 degrees. If your pan has poor walls and you are afraid that the dough may stick to them, then use a water bath.
6. After removing the pan from the heat, add wheat flour there and mix. The dough should come out thin, but not spread too much.
7. We turn on the oven at 190 degrees, and while it is warming up, put parchment paper on a leaf and spread our dough with a spoon or pastry bag.
8. If you are afraid that the cookies may stick to the paper, lightly grease it with sunflower oil and sprinkle with flour.
9. You need to bake for 15-20 minutes, periodically looking into the oven.
10. When the cookies have a golden crust, you can remove them from the oven.
11. To be sure, you can try to pierce one cookie with a toothpick.
12. If it stays dry, then the macaroons are ready.
13. It is best to remove the cookies from the parchment when they have completely cooled and hardened.