Macarons recipes.

Have you tried macarons? Don't know the recipe for this delicacy? Oh, these are just wonderful cookies. Today I will tell you how to cook macarons yourself at home. Believe me, if you do everything right and stick to my recipe, you will get just delicious macarons. Once you try it, you will fall in love with Macarons for life. The filling can be absolutely anything.

Despite the fact that the recipe for making macarons seems simple, it takes a certain amount of experience to successfully prepare it.

Ingredients:

110 g. 6 tree (55 g. + 55 g.) room temperature
175 g almond flour
135 g of powdered sugar
150 g caxapa for syrup
37 g of water for syrup
1.5-2 g. al6ymina (½ tsp)
a pinch of salt
a pinch of citric acid.

Cooking: Sift almond flour and sugar powder into a glu6oky bowl, mix well with a whisk. The weight is already sifted ingredients, it is better to sieve on weight.

Separate 6 yolks from yolks, not a single drop of yolk should fall into 6 yolks. The squirrels must be lightly passed through with a 6lender at the minimum speed in order to break 6elk bonds. The protein will become more liquid and it will be easy to weigh it;

55g Pour the 6 tree into the mixing bowl, add al6ymin, salt and citric acid, mix with a small whisk, so that the al6ymin interferes with the 6 tree and does not stick to the mixer bowl. Al6ymin will not dissolve completely, one hundred is normal.

Place caxar and water in a saucepan, put on medium heat, if you have a gas stove, stir the syrup with a small whisk to dissolve caxar. When the temperature of the syrup reaches 113° (if you have a regular planetary mixer) or 115° (if the mixer is a very powerful kitchen aid, kenwood), turn on the mixer at maximum power.

Turn it on at 113°, as my mixer only accelerates to its maximum speed when the syrup reaches 115°. If you have a very powerful kitchen aid, kenwood select the previous speeds.

Heat the syrup to 118 °, remove from the stove and pour in a thin stream over the wall of the mixer bowl so that it does not burst from the whisk. Foam from 6 syrups at the time of infusion of syrup should be very soft, similar to soapy, but with a hundred liquid 6 syrup should not be in the bowl, it is very important not to overweigh.

Whisk 6 trees with syrup for about 5-7 minutes, or until the temperature drops to 30 ° -32 ° according to the pyrometer. The finished meringue should be 6 glossy, smooth, dense in consistency, but sweet at the end. It should not be liquid and soft.

While the meringue is rising, you need to add 55 grams of a tree to a bowl with almond flour and powdered sugar. Add the dry dye into 6 boxes and stir it with a brush. Let stand for minutes to dissolve the pigment, then rub everything into a paste. It is convenient to do this with a hard spatula, the mass will become dense. This can also be done before whipping the meringue if you are using a hand mixer or if you prefer to do everything gradually.

Add 1/3 of the prepared meringue to the paste and mix well with a hard spatula. Next, add another 1/3 of the meringue, mix with gentle lifting movements, so as not to overdo the meringue, you can switch to a silicone spatula. Add the remaining meringue and also gently mix until a homogeneous mass. Do not knead the dough too long, otherwise the meringue will shrink. When the color has come together, the dough is ready for depositing. The finished mass will look thick, but at 6 it will drain off the shoulder blade with a tape. If you are using very dry flour (such as Itac), the dough may fall in a torn ribbon.

Transfer the prepared mass to a confectionery bag with a nozzle. Put the dough on the mat and leave for 10-20 minutes. Dry for about 10 minutes before baking. It is not necessary to reject all the rugs at once. Because the dough can age. Set the bag with the dough aside by covering the nozzle with a film. So that air did not get in. Close the tail well, put it in a glass with the nozzle upwards and keep away from heat. If it is very hot and there is no air conditioner, you can put it to the refrigerator door ajar by 1 cm.

Dry for about 10 minutes before baking. After putting the 1st baking sheet in the oven, put the dough on the 2nd rug. When put the 2nd baking sheet, set aside on the 3rd. Depending on the size of the lids, 6 will take 2 or 3 mats.

Tips for submitting a test:

When rejecting the dough, hold the bag with one hand over, the other for the nozzle. Hold the bag and nozzle strictly perpendicular to the mat, do not tilt them. The distance from the mat to the nozzle is approximately 5mm.

Pressing on the bag, fill in the border of the circle of the stencil. Stop pressing and close the tail, y6p the nozzle. Do everything like 6s with a smoothing movement, do not pull up. For a smooth and accurate deposit, practice is needed. It is necessary to establish a connection between the brain and hands. What to clearly understand when you need to stop pressing. At first it is difficult, the hand involuntarily continues to put pressure on the bag, although the head understands that it is no longer necessary. Try to pa6otat 6quickly. From the warmth of the hands and the heat in the room, the dough can age. Aged dough looks like carbonated, with small bubbles. Film and stains can form in the oven, usually on the last rugs.

Bake at a temperature of 140-160 °, 15-20 minutes depending on the oven. bake at 150° for 18-19 minutes or at 140° for 20-22 minutes. If the top or bottom of the pasta turns yellow, it is worth reducing the baking time, if the lids rise too high, it is necessary to reduce the temperature. If the bottom of the pasta is wet and does not move well from the mat, then the pasta is not baked, it is necessary to increase the temperature, or increase the baking time. An important task is to find the ideal temperature and time for your oven.

After baking, leave the mat with pasta on a baking sheet until it cools down completely, put the second mat on a hot the baking sheet is impossible, otherwise the pasta will blow into small cracks. Ready-made lids are best stored in a tightly closed container in the refrigerator.

Stuffing for Macarons (pistachio).

Ingredients:

White chocolate - 160 g.
Cream 33% -35% - 210 g.
Glucose syrup - 10 g.
Vanilla paste - 5 g.
Pistachio paste - 40 g.

Preparing the stuffing for Macarons: Cream with glucose syrup and vanilla paste is heated to 80 C. Pour over chocolate, wait one minute and pierce with a blender. Then add pistachio paste and punch the base with a blender until a homogeneous emulsion. Cover with clingfilm and refrigerate for 10-12 hours to stabilize. Then beat with a mixer at minimum speed until the cream becomes dense (about a minute). It is important not to overbeat! As soon as the cream becomes stable and gathers on the whisk, we stop. Transfer the cream to a pastry bag with a nozzle. We set aside right away. Raspberry or strawberry confit can be added to the center of the Macarons filling.