Until all the tension wait for the results of the next competition)), I will entertain you with his writings. And read this time will be that! One hundred pots with me fell, until all painted to the smallest details. First of all let me explain why the word macarons I write in French. My opinion is that writing "macaroon", as often found in the Internet, not quite right, closest to the French pronunciation is "pasta", but if I write in the title "Pasta with salted caramel", many will think with the head and with the Russian language I have not all right, so I'll write macarons. First a few terms that you can meet not only my recipe, but in the other, when suddenly the theme of macarons will be close to you and you begin to look for other recipes of this cookie. And their huge variety, there is even savoury fillings – bacon, for example. Macaroni – the blend the meringue into the almond mixture. From how correctly you will produce macaroni depends on the appearance of products. In poorly mixed dough, you have deposited on the surface of the macarons will remain "tails", and this should not be, the surface of the finished cookies should be smooth and shiny. Aged proteins – proteins that previously stand at room temperature in closed containers from 1 day to 10 days. For downtime proteins become liquid, their structure is destroyed, while beating the whites to become more voluminous, but less stable. Immediately warn your questions – squirrels don't go bad, horrible smell would not! In the refrigerator proteins are stored up to 40 days. I'll tell you more - I once stood for 2 month, but this is an extreme case. Almond flour. A very important ingredient, if not the most important. How finely produced by milling, depends on the appearance macarons. If you have the opportunity, buy the finished flour. If this is not possible, prepare yourself. Almond pour boiling water for 5-7 minutes, then remove skin. It is very easy to remove. Leave overnight in a warm place, to dry the almonds, then in small batches to grind into flour in a coffee grinder. Caution! Grind each batch in literally 5 seconds, or almond grains start to heat up and allocate almond oil. In this case, would make a perfect almond pasta, but not flour. Sift the resulting flour and the big particles grind again. To do so, until then, until all the almonds will not turn into a crumbly almond flour. Can be large resolutie pieces to write for other types of desserts and pastries. I described this process, in fact, everything happens much faster. Italian meringue – egg whites beaten with hot syrup. So there you go! Cooking macarons should start with the caramel. It is desirable to prepare the night before. Overnight the caramel will harden well and is beautiful will fall on the finished macarons. In detail I wrote about it in this recipe http://www.povarenok .ru/recipes/show/654 26/ Little nuance – Pierre hermé adds in cooled caramel 290 g butter, softened. One time I tried to do so. I did not like. The cream was too thick, went smoothly, after curing was too tight. I'm more of a caramel butter was added. And you see for yourself. No less than a day, preferably three days (see list of terms at the beginning of the recipe) before the hour "X" to get eggs from the refrigerator, divided into whites and yolks, measure the required amount of protein and leave at room temperature in a vessel with a lid. If you are ready aged proteins was waiting in the wings in the refrigerator, they also have to get and leave for a day at room temperature to warm. If no ready-made almond flour, to cook.

In the day of preparation take a pan with a flat bottom, line with parchment paper. You can use a silicone Mat. Prepare a cooking syringe, and preferably two. One we need to otshivaniya meringue (with a smooth round tip), the second to otshivaniya toppings. The filling can be deposited and by means of a package with a cut tip. On parchment from the reverse side, draw a circle with a diameter of 3-4 cm, you Can still do so – find a glass of suitable diameter and, dipping it in powdered sugar, press it to the parchment, lightly knocking. The powder will crumble in the form of circles of the desired diameter. But this method is suitable for those who already got the hand on otkryvanii meringue and meringues. Beginners it is better to do the plotting.)))

Almond flour (150 grams) and sugar (150 grams) sifted together at least three times.

That is, first you sift the flour, then on top of powder, then the mixture is again poured into the sieve and sift again. And so 3-4 times. Not to stir!

To the mixture add the first batch of proteins (55 grams), pre-mixed with instant coffee. Not to stir! It is important to keep the air inside the mixture of flour and powder.

Next photo no, sorry. Unfortunately, it is impossible to whip the meringue, keep stirring, with the temperature of the syrup and photograph. I can only advise to cook everything shown in the photo, in walking distance - enabled mixer, whites (55 grams) in the bowl for whipping and syrup with a thermometer.

On the stove bring to the boil, 37 grams of water with 150 grams of sugar. Heat until the mixture reaches 118 degrees. In some sources I read up to 110 degrees (and necessarily so). In parallel, begin to whip the second batch of protein (55 grams). It is desirable at this stage to have a handy assistant, one person here difficult to handle. Of course, if you have a stationary mixer, which whips without your participation. Here in this place, I initially always had a puncture. First, I had no thermometer and visually determine whether the hot syrup to the desired temperature, I could not. Secondly, I too soon began to whisk the egg whites. By the time when they need to add hot syrup, they were already Perizzite. As a result, 6 times in a row the same picture on macarons stubbornly wore ponytails, and the dough was too thick, with uneven, rough and matte surface. In the end I gave up and bought a cooking thermometer, what you suggest. But we digress at the most important point. So when you see that the syrup temperature approaches 118 degrees, but rather at the level of 113-115 degrees, start to whisk the egg whites until fluffy, soft peaks. If you saw that squirrel is ready, and the syrup is not yet heated to the desired temperature, stop whisking. Mention one feature of the first syrup is gaining temperature slowly, but after 116 degrees very quickly. It is important to remove it from the heat and, gradually, a thin stream, start to pour the syrup into the whites, continuing to whisk. Speed does not change! Continue whisking until then, until the mixture has cooled and will not become shiny, thick and smooth. When you lift the whisk is at the tip should remain the beak of the proteins that will be angled down. And the "nose" of proteins in the bowl should not be straight, and should "fall". However, if you turn your bowl upside down proteins and raise over your head, nothing should spoil your hair.)) If you don't have a thermometer, you can try to do so is to mix powdered sugar with water in a saucepan, heat, stirring constantly to dissolve the powder. Bring the syrup to a boil and keep on heat for another minute. The main thing — the sugar syrup should not change the color to caramel, he's from the muddy should be transparent. But frankly, nothing good on this technology I have not worked out. Hope you get lucky.

Add the beaten whites with the syrup to make the dry mix with coffee.

Rotating the bowl in a circle, begin to knead proteins, always in the same direction, counterclockwise. This is the same macaroni. Kneaded until then, until the mixture becomes homogeneous, soft, pliable. If you lift the spatula, the drop test, which will fall down, slowly spread, not to keep the shape, otherwise the finished product will be the most notorious tails.

Bag cooking syringe to tighten at the base and push on the inside of the nozzle. Because the dough is quite liquid as you fill the syringe, the dough will begin to flow through the hole, we overlapped him out.

To make it easier to fill the bag, put in a glass. Then just enough to pull the twisted part out of the Frother and start to transplant macarons.

Hold the bag vertically to the surface! Otherwise you will not get a perfectly smooth circle. Again, the circles should have a diameter of 3-4 cm and Leave them to dry at room temperature for 1 to 24 hours. Why such a spread in time? Depends on many factors – how properly cooked dough, to the presence therein of excess moisture as a result of inaccurate weighing of products (this is why even an extra drop can play a negative role!), high humidity in the room where it will dry macarons...etc, etc. they are Capricious of what to say! On the proteins to form a dense, palpable crust, if you touch them with your finger. This is very important! If you do not withstand this time period, when baking macarons will crack and they will not be able to form a beautiful skirt – brand name good macarons.

Preheat oven to 175С. Bake cookies for exactly 12 minutes. While cooking 2 times (on 8-th and 10-th minute) very quickly open and close the oven door, trying not to knock. This is necessary in order to slightly reduce the temperature to avoid drying out the cookies. Here too there are nuances. One gas oven, sorry - this recipe is not for you - due to uneven heating. Temperature too not all so clear. All the ovens give different heat. Look at the final photo with the bitten makaroshki. I made it so you could see my error, which has not yet been able to fix air bubble under the cap. This is incorrect the temperature in my oven. Well, there is no limit to perfection! Look! The desired temperature, I mean. More precisely, we reduce it – these macarons are a little dry. The willingness of macarons just to check – open the oven door and gently try to lift the lid of the nearest meringue. If it departs from the skirts, so cookie still wet, if held tightly, it's time to get. Every time I get lost in the process of forming the tips on the macarons. This is real magic! Here's a minute ago in the oven was flat lepeshechki and suddenly these cakes start to rise and from beneath them appear Flirty fishnet skirt. If you will happen it is an amazing phenomenon to experience a sense of euphoria – you win these whimsical macarons! Congratulations! Here you go. Get ready biscuits, grasp the edges of the paper and drag it with the meringue on a flat surface. Allow to cool completely. Remove them from the paper. Properly cooked and baked macarons should be easy to move away from the parchment. If the meringue does not depart from the parchment or Mat – you made them a bit soggy. Look at photos so it should look like the back side is flat and smooth.

Assembly: the Cooled cookies will spread on the size and place of the workpiece in pairs, one pair of billet flip. On the reverse is blank squeeze out a cooking syringe of salted caramel.

Cover with the second half. The bowl in the fridge for at least 24 hours. Over time, they become only more delicious, so just cooked macaroons-cake never eat — halves will be hard and when you bite all the cream will be spread. They should be given time "reaching condition", and then get exactly what they are so fond of: crispy crust, soft center and melting filling.

Now work on the bugs. There was a time I cooked them almost every day. So that was one of my first experiments. Uzhos-uzhos!

. It's – I don't remember which account approximately the sixth-seventh.

And here it is – the penultimate. The difference, of course, but until the ideal is still very far. There is room to grow, something to strive for.)) Phew, is that all?!))