Description
Macaroons with raspberry ganache according to the recipe of Alain Ducasse (Alain Ducasse). Delicious, very beautiful, one might even say an elegant treat! Nothing complicated, painstaking, Yes! But what a result! Be sure to try! Prepared according to the recipes of Nina - niksya. EN
Ingredients
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Flour almond
110 g
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Powdered sugar
225 g
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Egg white
125 g
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Sugar
50 g
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The food dye
1 tsp
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Raspberry
200 g
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White chocolate
200 g
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Cream
30 ml
Cooking
On a clean sheet of paper, make marks for macaroons with a diameter of 3-4 cm, it is necessary to make fatter, then to put on top of a clean sheet of baking paper - the marking will be clearly visible. This "pattern"can be use in the future!
The set of products for macaroons: whites, sugar, almond flour, sah. powder. Almond flour can be made by Paramonov in a coffee grinder or blender, I ground in the blender, added Mar. powder, and then milled again (to avoid extracting almond oil) and sift three times, put it in a mixing bowl.
Beat egg whites (they are after we "aged" have become more liquid) and, still whisking, to enter the sugar. Beat until stable peaks, the photo shows that they do not flow from an inverted bowl and not lose their shape.
Add the beaten egg whites to the almond-sugar mixture and turning the bowl counter-clockwise, gently, but not until the end to mix the dough, add the coloring and thoroughly mix all together.
Place the dough in a cooking bag or syringe and deposited macaroons (from center circle). Leave them to stand for 30-60 minutes, they should be weathered and covered with a crust. How to test: lightly touch them – if you feel a hard surface and the finger did not stick all ready.
Bake in pre-heated to 150 gr. With the oven 12-13 min. How to check: open the oven, carefully lift almond halves – if it is easily moved away from the paper, not clinging to its surface – so you can get. If you are unable to raise – they are raw, need to hold for another 1-2 minutes.
Raspberry cream ganache: break the chocolate and melt it in the MV or on a steam bath, raspberry puree to combine with cream and heat well. To combine the melted chocolate and the raspberry-cream mixture, mix well and put in a couple of hours in the fridge.
Assembly: pick up half the macaroons by size, turn one bottom upwards, the second downwards; place the raspberry cream ganache in a cooking syringe and spread it around, flipped upside down halves of macaroons, cover the second half.
To do the same with the other halves.
The finished macaroons.
It's delicious!
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