опубликовал(-а) 3 years ago
Egg whites - 55 грамм
Sugar granulated - 150 грамм
Water - 38 грамм
Almond flour - 150 грамм
Icing sugar - 150 грамм
Prepare all the ingredients.
Put 55 g of egg whites in the mixer bowl.
Prepare water and sugar for a syrup. Also you will need a candy termometr. Add water and sugar to the saucepan with a thick bottom.
Boil the syrup to 118C (245F). When the syrup is 110C (230F) start beating the egg whites at high speed to steady foam.
When syrup reaches 118C(245F) pour it into egg whites in a thin stream.
Beat about 5 more minutes until steady peaks.
The meringue is ready
Sift and mix almond flour and icing sugar
Add 55 g of egg whites.
Knead the marcipan
Add the meringue. First add 1/3 of the meringue and mix the mass. Then add the rest of the meringue and very carefully knead the macaronage
Add dry food coloring if needed. The batter should flow smoothly but not thin. Put the batter in the piping bag with round tip №804 or without it.
Make macarons with a diameter of 3.5-4 cm (1 1/2 inch) on a teflon mat at a distance of each other. Use a template.
Let them dry for about 15-25 min. A time will depend on humidity in your room.The finger should not stick to the surface. But too long to dry is not necessary!
Baking in the gas oven: Preheat oven to 185° C (356° F), turn off and put the macarons for 10 minutes. Then turn on the temperature at 150°C (285°F) and bake for another 5 minutes. Leave to cool on a baking sheet. Baking in an electric oven: Preheat oven to 140-160°C (285-320°F). The result will depend on your oven. You need to adjust to your oven.
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