Little cakes from France in our country-called macaroni, macarons, macaroons. But a wonderful taste of the dessert does not change! Sure your family will appreciate fragrant delicacy, cooked with his own hands.
Almond flour – 75 gaachnia proteins 50 saharnaya powder – 75 gchar (crystalline) – 73 pishevoi dye – pinch
For the strawberry ganache:
White chocolate – 200 Slivki (from 33%) – 50 mcclounie puree – 100 slivochnoe butter – 10 g
To start preparing the ganache. To do this, pour the cream into a saucepan, bring to a boil, add chocolate, stir until smooth.In the strawberry puree, add the butter, whisk with a blender. The resulting mixture pour into the bowl of chocolate on top and refrigerate for 2 hours.Pour almond flour on a baking sheet, the laid parchment paper, leveled and put into the preheated oven at 120 degrees for 10 minutes. Cooled the flour sift through a sieve, add the powdered sugar and 2 more times to sift the mixture.To the sugar-almond powder, add 25 grams of protein, a bit of food coloring, mix and leave on time in side.Make meringue. To do this, take 25 grams of protein, pour it into a clean and dry saucepan and whisk until a soft peaks. Next, we pour the sugar and continue whisking until stable peaks.To the sugar-almond mixture to partially shunt the meringue. Pour the mixture into a pastry bag and squeeze out the macaroons on the baking tray lined with parchment paper. Put into the oven heated to 160 degrees for 12-14 minutes.On baked macaroon blend the ganache and cover with its other half.
Almond flour – 50 saharnaya powder – 165 Kakao – 25 gaachnia protein – 82 g
For the chocolate ganache:
Chocolate dark – 150 Slivki 33% – 150 g
Mix the almond flour and 100 g of powdered sugar and sift through a sieve. The resulting mixture spread on a baking tray lined with parchment, bake it in the oven, preheated to 150 degrees and allow to dry for 6-7 minutes.Get the mix from the oven, let cool, add cocoa and sift again. Leave her out of it.Then whisk the whites until frothy, then add 65 g of powdered sugar and again whisk until stable peaks.In several approaches and mix up the whites into the almond mixture. Mix thoroughly and pour into a pastry bag.Spread the macaroons on a sheet of parchment. Leave until then, until the dough no longer sticks, and then sent in a preheated 160 degree oven for 16 minutes.For the cream pour the hot chocolate cream, leave for 30 seconds and then stir.Ready macarons, the fastening of the chocolate cream.
Coffee macaroons with white chocolate
Almond flour – 50 saharnaya powder – 165 gaachnia proteins 82 cacao – 25 g
For coffee and chocolate cream:
White chocolate – 100 gcore – 200 mlslink 33% – 150 g
Chocolate must be broken into small pieces, put in a pot and pour a Cup of hot coffee. At this time, boil the cream and then pour them into the chocolate-coffee mixture, whisk and leave in the fridge until thick.Mix the flour and 100 g icing sugar, sifted and dried as in the previous recipes. Then add cocoa, again skip the mixture through a sieve.Whisk the whites to the formation of weak peaks, then add icing sugar and whisk again. In the end, the whites should be sustainable. After receipt of the meringue, the admixed parts of it to the almond-sugar mixture.Pour the batter in a pastry bag and lay out the macaroons on the parchment. Then send future French dessert in the oven, preheated to 160 degrees for 15 minutes.When our macarons were cooked, it remains only to bond them thickened with chocolate-coffee cream.
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Author: Catherine Lunegova
Photo: Getty Images
Photo: Getty Images