Description
Based on the recipe of the famous macaron, which are made from almond powder. Real macaroni I never do at home, well, okay, we will do, and not really almond. These I had not eaten, to compare with, but I can say one thing, what happened to me, I will not let anyone GIFT ))) this is so delicious, even sweet, but for such Goodies I forgive them sweet, unforgettable taste of coconut, almond and creamy filling, magical )))
Ingredients
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Powdered sugar
200 g
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Almonds
100 g
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Coconut shavings
30 g
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Egg white
3 piece
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Salt
-
Sugar
2 tsp
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White chocolate
60 g
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Cream
3 Tbsp
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Butter
30 g
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Liqueur
1 Tbsp
Cooking
For starters, the almonds need to be clean and dry. Pour hot water for 10 minutes, remove the cloth, lay on a napkin (towel) and leave overnight or dry in the oven at 100-120 C, to roast, and to do just dry. I.e. to return to the initial state, only without skins ))) Almonds folded into a blender and grind into crumbs.
Next the ground almonds to mix with the coconut and again, carefully grind in a blender into crumbs. Better several times, small pieces are ground more thoroughly. To postpone 1 tbsp with a small hill, to cream. Then the almond-coconut mix with sugar powder and AGAIN grind in a blender, and carefully, not sparing the time, it should be almost powder.
3 whites from medium eggs, do not take healthy, beat with a pinch of salt in a very thick foam. Then, continuing to whisk, gradually add 2 tsp sugar and beat whites until shiny peaks.
To mix whites and dry mixture, gently, with a spoon. It turns out watery stringy mass.
Baking tray lay a paper and a tea spoon of lepeshechki the same shape, about 2/3-1 tsp Leave this to 40-60 minutes. I got a 2.5 per pan, so the cakes laid out just on paper, and then carefully transferred to a baking sheet. But put the dough in lepeshechki kind of need everything at once))
Preheat the oven to 150-160 C and bake the cookies for about 15-20 minutes, until a light glow from the edges. The finished cookies, not tearing off the paper, leave overnight process to continue. If you start to remove immediately. They can break, damage and part of the midway can stay on paper.
In the morning they will fall off from the paper yourself or have a little help with a thin spatula, as if scraping them.
The day of cookie baking prepare the cream, which is also desirable to stand overnight in refrigerator. White chocolate, cream and butter and melt in a water bath until homogeneous. On the fire is better not to put. White chocolate where capricious dark, melting at a lower temperature, and when higher already minimized. As all melted add the Irish cream, a spoonful of almond coconut pulp, mix well. Cover tightly and put into the refrigerator.
Next, collect in the finished culinary delight. On the flat side of pechenenko put a little stuffing and cover the second, also flat side to the cream a little squeeze.
The cookies keep in the refrigerator in a tightly sealed Cup. The pastry should stand in the refrigerator at least 5-6 hours before eating, will taste better.
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