Passport & Plate - Les macarons

lililoveme — Fri, 14 Mar 2014 01:10:02 GMT

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 recipe
Aged 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 recipe
I 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!

One girl in a Big food world

Passport & Plate - Les macarons