I know, I I know, we would be those who do not celebrate Valentine's Day and instead are already here to post the second recipe for this year. The only justification that I find is that during this time everywhere you turn, there are hearts of all species and forms, and certainly I could not escape from preparing something in the shape Heart ... uh, something else I should say, since I have already prepared the tart with creme brule citrus , but that's old news, now we have thoroughly digested and their calories are converted into fats that we kept as a souvenir on our side ... but it's no use crying over spilled milk (or should I say eat the tarts?:-D). However, it does not pay the first post of Valentine's Day, I got the idea of \u200b\u200bpreparing the heart-shaped macarons. This is not the first time that I prepare the macarons, but every time I wonder if I could right or the last time was mere luck. This time not wanting to give them a round shape, I made a bet with me itself and to my surprise, after the first two or three well defined by a non-visible, the first heart and then gradually the others and so, as everywhere in this period, even our house was filled with hearts ^ _ ^
The recipe is the usual that you carry for your convenience, I refer you to the various tricks here.
Macaroons (recipe Sandra)
Ingredients: 200 g
almond flour 200 g icing sugar 5 cl
water 200 g sugar 150 g
egg whites
For the ganache:
Ingredients: 250 g
white chocolate 200 ml cream
50 d of butter
Mix the flour with almonds and icing sugar in a blender, then strain through a sieve. Meanwhile prepare sugar syrup. Mix water and sugar in a thick-bottomed saucepan and heat over medium heat. If you need to clean the edges, use a brush wet with water as it does for the caramel. Add 75 g egg whites with the icing sugar mixed with almond flour until the mixture is quite substantial. In the meantime, start to whip in a bowl the other 75 grams of egg whites. When the syrup reaches 114 ° C, mounted at top speed whites. As soon as the thermometer reaches 118-119 ° C, pour the sugar syrup on the inside edge of the bowl of egg whites and continue beating at medium speed. Finished pour the syrup continue beating the egg whites on high for another couple of minutes. We got an Italian meringue.
Begin to incorporate the meringue to the almond flour mixture, starting with a small amount and adding more only after the previous amount has been fully absorbed. Now add the cocoa or chocolate macarons for the dye to the other versions. Remember that the color tends to fade during cooking.
You will get a thick, but not very firmly as a meringue. Put the mixture into the pastry bag. Coat the pan with parchment paper and preheat oven to 170 ° C. Form small balls of mixture of 3-4 cm in diameter on parchment paper distance between them. As you will put later, the former will tend to flatten out a bit ', but it must be because the macarons to take their characteristic shape. To give the shape of hearts macarons simply draw a "V" on parchment paper and within seconds you will have some great hearts. Bake 10-12 minutes, turning halfway through cooking plate. During baking the macarons will rise a bit ', giving rise to a glossy surface that will be slightly golden fine cottura, ed ad un bordino ruvido. Una volta raffreddati, capovolgerli e con un dito esercitare una leggera pressione nella parte inferiore per potervi porre la farcia.
Per la farcitura, sciogliere il cioccolato a bagnomaria, aggiungere poco alla volta la panna precedentemente riscaldata ed infine il burro e la crema con il sapore voluto (in questo caso ho scelto i frutti di bosco). Fare raffreddare completamente, meglio in frigo per 15 minuti, prima di porla nella sac à poche. Capovologere la metà dei macarons e farcirli, quindi coprire con gli altri macarons esercitando una leggera pressione. Conservare in frigo per massimo 3 giorni.
Che dite, posso dire che riesco a preparare i macarons? ^_^
With this recipe again participate in the contest " Hart-to-Hart " Ely / Fla.
Anna Luisa
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