Candy "hearts of three"

Description

Oh, how tired of these candy balls, and almond marzipan was boring...... Let's complicate? Make candy my favorite shapes, hearts, and marzipan - pistachio! Ready to new experiments? Go!

Ingredients

Almonds

150 g
Pistachios

60 g
Powdered sugar

100 g
Chocolate milk

50 g
White chocolate

10 g
Lemon juice

1 Tbsp
Egg white

2 piece
Milk

1 Tbsp

Cooking

So, let's start. Take a grinder and grind the almonds. Nuts should be cleaned and well dried, but not toasted.

Now grind the pistachios. I took salty, just carefully rubbed in the hands, thereby removing the salt. Mix ground almond and pistachio mass, add the powdered sugar.

Add the citrus juice. Lemon, Mandarin, grapefruit - from the practice found that what does not matter.

Take 2 quail eggs, separate the whites from the yolks. Yolks we don't need. I overreacted, just in case 3, but it turned out that 3 - a lot.

Protein whisk in the foam.

The beaten egg whites little by little and mix up in the walnut mass. In the process of kneading you may find that even two proteins a lot, so watch yourself. It turns out such a brilliant marzipan mass.

We unroll it on the baking paper with a thickness of 2.5 cm. Leave for 3-4 hours to dry. Longer do not need to keep the ground dry up and then when it's cut it will crack.

So, from the dried marzipan dough with molds for cookies cut out hearts, stars, diamonds, squares, circles....what you want darling. You can cut with a knife, but carefully! I got 13 hearts and 7 of diamonds. But that's because I'm a lady economical cropping has vymenila, rasatala and cut them from somewhere else 5 hearts.

Here they are on the side. Remove for 10 minutes in the freezer. This is necessary in order to glaze them better on set.

Now in a bowl break the milk chocolate, pour in the milk and heat in the microwave until smooth. Every heart dried side (i.e. what was the height) to the middle dip in the chocolate. While I was taking pictures, chocolate oddly stratified, but I stirred and it became homogeneous.

Put the glazed side up and put into the fridge for setting chocolate.

Now I'll share a secret........ Maybe for many it is not a secret. For applying elcic patterns of chocolate, I use a regular disposable syringe. The ruble chocolate finely with a knife, fill them with a syringe, shoved under a stream of hot water and half a minute later, get the molten chocolate, which is very convenient to apply and make labels. If the chocolate hardens again shoved under hot water and it becomes soft again. Saving chocolate, time and dishes!!! Now we need to melt so white chocolate.

So candy is taken from the refrigerator, turn chocolate-side down, on squeezing every drop of white chocolate and sprinkle with chopped fantasyscape.

Here are the candy we got.

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