Description
Everyone knows the famous French delicacy macarons? But surprise your loved ones and guests a Easter version of this cake!
Ingredients
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Powdered sugar
125 g
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Sugar
125 g
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Almonds
125 g
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Pasta chocolate
-
Topping pastry
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Egg white
100 g
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The food dye
-
Candy
Cooking
Mix the ground almonds and icing sugar. In a blender grind the mixture to become very small. If no blender, you can skip the mixture through a sieve to remove large korski.
Sugar we need small. If it is too big and heavy, too, grind in a blender. I for this recipe took a mixture of white and brown sugar (approximately 50:50). But you can easily take only one kind of sugar (only white or only brown).
The whites put in a deep bowl and start whipping with a mixer. Gradually increase the speed. As the protein started to turn into foam, gradually add sugar, still whisking. Should get a shiny meringue without sugar grains. It took me about 5 minutes.
Then add the dye powder and whisk again quickly. Of course, the dye can be removed, if you don't like him. But for a fun Easter colors I advise you to add the dye.
In the resulting add meringue in 3 divided doses a mixture of almonds and powdered sugar. After each entry of the mixture, gently stir with a spatula until the dough turned out smooth.
Stir until then, until there is a "ribbon" on the spatula.
Prepare 2 baking sheet, cover them with baking paper. Put the dough in a pastry bag. Put the dough in the form of circles on one tray...
And the second - in the form of rings. To leave on the table for about half an hour to macaroon covered with a light crust.
After half an hour heat the oven to 150 degrees. First, bake the rings for 14 minutes and then mugs for 20 minutes. As removed, removed from the pan and leave to cool COMPLETELY! Do not touch hot!!! Remove the paper only when they are completely cooled!!!
For the filling, I chose the chocolate paste. Smear it on a mug and cover with ring. Decorate macaroons confectionery sprinkles and small chocolate eggs or candy.
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