Macaroons, macaron, macaroon

Description

About those little, pleasing the eye with colors of the cupcakes I could talk forever))) with interest get acquainted with all the nuances of cooking, which I found. Made them and frantsuzskoi, and Italian merengue. Italian macaroons get me "pompieri" on French flatter. Now I will share how to prepare Italian meringue (syrup brewing)

Ingredients

Water

75 g
Sugar

300 g
Egg white

107 g
Salt

1 g
Flour almond

110 g
Cocoa powder

15 g
Powdered sugar

125 g
Egg white

42 g
Egg white

3 Tbsp
Butter

50 g
Mint

1 tsp
Cheese curd

1 Tbsp
Flour almond

125 g
Powdered sugar

125 g
Lemon peel

0.5 piece
Egg white

42 g
Cream

100 g
White chocolate

200 g
Lavender

0.5 tsp
Butter

30 g

Cooking

Here precision is required ( this is all always say) the Syrup for the meringue ( the recipe stated for 2 servings almond paste) with Sugar water to put on a quick fire, stir until boiling. Once boiling mass, disturb not. Bring to 122* and remove from heat

Egg whites for meringue, mix with the salt and begin beating on medium speed, pouring in the syrup, the temperature of which dropped to 118* (cool down will take just a few minutes after removing from heat). When the mixture starts getting curvy, to increase the speed of whisking. When the temperature of the protein mass reaches 35-40*, stop whisking. To postpone

Almond flour for the dough land in advance in the oven at 150* for 15 minutes And measure the already dried flour

Almond paste zest with the Flour I sifted because of the waste in this case I have much more than sifted. But the graininess only appears when the mass is thick and dense. But the powder I sift. Mix 125 gr of powdered sugar and almond flour, add the zest, protein and mix well. Work the almond paste If you add dye at this stage.

To the pasta you need to add 160 grams of meringue in 2 portions, First 100 g and stir. Then 60 and to mix the more we interfere, the more liquid is the consistency of the dough we left the merengue for the second test, they'll get

Put the dough in a piping bag plain round Nozzle. Tried no nozzles to do clumsy work )))

To transplant on a silicone Mat ( I have one with markings and one without) or on baking paper. Today I had a new baking paper, on which was a good half macaroon. Let them stand for 30 to 60 minutes that would feel crusty and does not stick to your finger when you touch it While drying, you can do the second test on the same principle

Mix the almond flour, cocoa, powder, protein. And as a 2 time mixed with merengue

The oven heat to 150* and bake dried macaronni 15 minutes it is Necessary that when you pick up the halves with a knife they are easily moved away from the forms With these tails I get from the dough with cocoa. But it doesn't worry me because they are the most pompiste.

Take out of oven and remove the Mat or paper from the hot pan. Allow to cool

For mint cream is just whip all the ingredients. If You have fresh mint, polite and grind in a blender. Let the cream stand. And you can start assembling the cooled halves

Into the cream, add the lavender, to warm, to stand. Strain, add the melted chocolate, let cool slightly and add the butter. The mixture may be placed in a pastry bag and put it in the refrigerator

Well, it is always possible for the filling, prepare the lemon Kurd, yolks of eggs left ))

You can cook only one serving, then use half the weight of the ingredients to meringue and mix only one portion of the test

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