The day of macaroni is excellent throughout the country, and if we were already at home, why not try the most famous cookie in Paris? Recipe is filmed
Every shop window in Patisserie in France has a kind of charm when the whole range of classic colored cookies star in it and look like jewelry - the macarons. Even in the confectionery in the world, it is hard to avoid the delicate, wonderful, full-flavored and deliciously colorful cookies, which have also received international recognition and their own special day today.
Photo: Gil Kramer
"The macaron was born in Italy to an Italian confectioner who called it 'macaroni,'" says Kobe Avitan, chef at Crowne Plaza City Center. "The idea of the French macaroon we know today came to the mind of French confectioner Pierre de Fontaine. Around 1918, he began filling two different ceramic cookie macaroni cookies, and thus was born a Parisian hit - the colorful ceramic sandwich cookie."
Paddy Yaish of Goldman's Yard restaurant adds that the past few years have been a revival of the macaron. "Social networks have contributed a lot to the rise of the macaron, people are looking for things that shoot well, and there's nothing like something circular, aesthetic and beautiful to take pictures with. Recently, the macaron is gaining momentum mainly in the scale game. Classic size no longer plays a role, and confectioners are increasing it to macaroon cake. Huge in new flavors. "
On the combination of savory and sweet, Kobi Avitan says: "People are looking for new surprises and that is why savory flavors are a surprise.
Pistachio macaroni with a blend of goat cheese, pistachio and lemon zest
Courtesy of Kobe Avitan, Chef Crowne Plaza City Center
Macaroon Components:
200 grams of sugar
200 grams of finely ground almond flour
200 grams of sugar
30 grams of ground pistachio powder
6 proteins
1/3 cup of lukewarm water
Fresh pistachio ground to powder
For decoration: lemon zest
Preparation:
Prepare a baking dish with flat circles or a silicone surface beforehand.
Put the powdered sugar and almond powder into a large colander and sift into a bowl.
In a food processor, put in the proteins and gradually add the sugar until a firm texture is obtained. Then, transfer the powder bowl into the food processor, along with the protein and sugar, and gently mix with a spoon.
After getting a uniform texture, add the pistachio powder and mix to get a uniform color in the texture. Finally, transfer them to a perfume bag.
Preheat oven to 150 degrees.
Fill each portion with the baking sheet or silicone surface and set aside for almost 60 minutes.
After an hour, place the macarons in the oven at medium-high temperature for 140 minutes, remove them and allow to cool on the side.
Fill:
30 grams of goat cheese
50 grams of chopped herbs
3 grams of lemon zest
100 grams of roasted pistachio chips
Pepper salt to taste
Preparation:
Grind everything together in a food processor until uniform texture and transfer to a perfume bag.
Take a circle and sprinkle on it, closing over another section. You can decorate with lemon zest.
Macaroni Tahini with Lavana, Eggplant and Za'atar
Courtesy of Kobe Avitan, Chef Crowne Plaza City Center
Macaroon Components:
200 grams of sugar
200 grams of finely ground almond flour
200 grams of sugar
6 proteins
1/3 cup of lukewarm water
Half a tablespoon of grinding
Preparation:
Prepare a baking dish with flat circles or a silicone surface beforehand.
Put the powdered sugar and almond powder into a large colander and sift into a bowl.
In a food processor put the proteins, and gradually add the sugar until a firm texture is obtained. Then, transfer the powder bowl into the food processor along with the protein and sugar, and gently mix with a spoon.
After receiving a uniform texture, add the tahini, mix to get a uniform color in the texture and transfer to a perfusion bag.
Preheat oven to 150 degrees.
Fill each portion with the baking sheet or silicone surface, and set aside for almost 60 minutes.
After an hour, put the macaroons in the oven for fifteen minutes, remove and allow to cool on the side.
Fill:
1 eggplant
300 grams per stone
50 grams of raw grinding
3 grams of za'atar
Preparation:
Grind everything together in a food processor until uniform texture and transfer to a perfume bag.
Take a circle and swipe and close over another portion.
You can sprinkle over a little Za'atar for decoration.
Green macaroni and chutney open with classic fish sebiche, beetroot and avocado
Courtesy of French capital BLANC 1664 and courtesy of Orit Culinary Host at eatwith.
Lesvice:
100 grams of white fish fillet cut into cubes
1 tablespoon diced avocado
Teaspoon red chili cubes
Capers
A handful of chopped coriander
Salt and pepper
Olive oil
lemon
Preparation:
Mix all ingredients at the last minute and season.
For beet cream:
1 Soft roasted beets, preferably in foil in oven, cooled.
Juice from half a lemon
Salt
Olive oil
Preparation:
Make a smooth cream in a food processor.
For avocado cream:
1 ripe avocado
lemon juice
Salt and pepper
Preparation:
Make a smooth cream in a food processor or fork.
For green macaroni and shatta:
100 grams of sugar
75 grams of protein
100 grams of ground almonds
100 grams of powdered sugar
A little natural green food color
A little bit of flake
How to prepare the macaron:
In the mixer bowl put the sugar and protein.
In a separate bowl, mix the almond powder and sugar powder.
Boil a water pot to make Ben Marie, place over the pot the mixer bowl and stir while waiting for the sugar to melt.
Add a little green color and whisk to a firm froth.
Add the almond powder and sugar and continue to whisk until consolidated.
Transfer to a chin-free perfusion bag and sprinkle 3-inch circles and beat the air extraction mold.
Preheat oven to 150 degrees, air dry for a few minutes and bake for about 12 minutes.
How to assemble the dish:
You can lay down one caravan and place another in the avocado cream, next to which beetroot is poured and placed on a sebiche.
The other macaroon is layered with beet and ceviche cream and a little olive oil, chili and coriander leaves can be added to the decoration.