Passport & Plate - Les macarons
Belarus | Friday, March 14, 2014 | 5 photos
Ingredients
110 g almond flour
225 g of powdered sugar
125 g egg whites, aged
50g sugar
1 tsp. dye (liquid or dry on the tip of a knife)
How to prepare this recipeAged proteins :
Advance separate the whites from the yolks and put them in a jar . Leave for at room temperature overnight .
Too fresh ( just separated ) proteins have the ability to climb at first good whipping , and then acquire the " grain" and baking " fall ." You can prevent this by adding a few drops of lemon juice and a pinch of salt . Whipping should gradually - first at low speed , gradually increasing speed. Thus, small bubbles formed of air introduced into the structure of the protein , protein " stuck " between the air and water , resulting in a white, solid foam , and air
Pasta dough:
Mix together almond flour and powdered sugar. Grind again in a coffee grinder, grinder or in a blender. Sift.
Preheat the oven to 150C, pour the dry mixture in the pan, the laid parchment paper and dry 5 minutes in the oven. Then sift again.
Pour into a bowl in which you will continue to conveniently kneading the dough . Fold the whites into a food processor or bowl for whipping . Beat them to a stable foam . Then gradually start to add sugar . Continue whisking until stable protein mass peak shapes . When you lift the whisk hanging " spout " froth should form a " bird's beak ". And out of the bowl if its tilt or turn over , nothing should follow and fall.
Fold the whites in a bowl with almond flour and begin to mix them gently silicone spatula , turning the bowl itself counterclockwise.
Stir for about 30 seconds , the mixture should not even be completely homogeneous . Measure dyes and add them to the dough.
Again, gently stir until uniform in color.
Fold the dough resulting in a sack and otsadit culinary circles with a diameter of 3-4 cm , on parchment paper or a silicone mat .
Set aside them aside for 30-60 minutes. Baking and assembly: Preheat oven to 155c. Bake for about 13-15 minutes. If you have a larger diameter, increase the time for another couple of minutes.
Ready, fully-baked pasta easily depart from the surface, leaving nothing or on paper or on a rug.
The story behind this recipeI first tried this strange cake "macaron" at home, in Minsk! Come to us the famous French pastry chef Valentina stefanio, she made unforgettable macarons! From that moment I could not dare to cook them myself. And then tried, and my attempt failed! =) I tried again and again, translating pounds of flour and eggs, but long-awaited «la collerette» (skirt) did not appear!!! But I did not give up! And, recently, I began to turn out so well that opened my little house patisserie =) Never give up! If you want something so much, do it!
