French macarons

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French macarons. In 2001, in Paris, the friends invited me in a cafe on the pasta. They were so kind to me that I never even hinted that I would rather have a French croissant. But how was I to know that we are talking with them about completely different pasta! I mean we all know the food, and they are an exquisite French dessert. In 1862 on the Rue Royale, is located tea salon and boutique patisserie Laduree, the first in the history of the brand. It can be called Chanel sweet world. A small showcase in light-green tones not immediately visible to the passerby. But once you go inside, you will feel like in Paris of the nineteenth century: the decor and ceilings with stucco and gilding done in the style of the Opera Garnier... Arriving in Paris, we first do not think about sweets. We first think about the Eiffel Tower, the Louvre, Champs Elysees, arc de Triomphe and, of course, about the boutiques. But if happens that you are not just a fashion victim or a fan of painting and Parisian architecture, and a foodie -sweet tooth, willing to give half of the Kingdom for the true and fleeting pleasure... Then this is for you... don't miss it! The competition "new year tastes of the planet"

Ingredients for French macarons

Step by step instruction of cooking French macarons

Шаг 1

The necessary ingredients are carefully weighed in the balance, additionally need to have a thermometer and a pastry bag with a round nozzle.

Шаг 2

Peeled almonds grind in the cheese grater, and then sifted. So we got almond flour, and it should be left to dry for up to 1 week.

Шаг 3

Proteins, pre-seasoned (2-3 days) at room temperature and the powder dry proteins begin beating on low speed, until peaks, gradually adding sugar 125gramm.
Very important! Proteins continue whisking on a low speed until is ready syrup.
Prepare the syrup: sugar water (150gramm) bring to a boil. When the temperature becomes 115S syrup pour into proteins.
Get such a brilliant weight.
The almond flour mix in 2 doses with a spatula.
Podkashivaet "dough" the dye to your taste.

Шаг 4

Brazier vystelim silicone Mat (if you do not necessarily use a double layer of foil).
Using a pastry bag, press out circles of 2 cm in diameter, at a distance from each other. Brazier - shake gently to eliminate air and leave from 30 minutes to 1 hour. During this time, the surface will appear bubbles is to pierce with a toothpick so the surface was smooth.

Шаг 5

Signal to send to oven - attach the finger to the meringue and it does not stick, then formed a good crust.
Preheat the oven to 140 - 160C, bake 12 - 15 minutes.

Шаг 6

The cream I prepared in advance with different flavors: lemon, strawberry - based toffee.
10 toffee with butter and 3 tablespoons of cream and bring to boil remove from heat and add a piece of white chocolate. Cool.

Шаг 7

coffee with the addition of cardamom, Apple and ginger and chocolate made the ganache (add vanilla).
(in my recipes "gold bullion")
Can any oil, to your taste.

Шаг 8

Now ready, combine pasta with cream.

Шаг 9

These seemed the most delicious.
Very successful was the cream on the toffee, they contained a rich taste of lemon and strawberry.
In the green - linked chocolate with Apple, is also original.

Шаг 10

The French macaron is the most vivid taste of the planet and not a Banquet table, and especially Christmas and New Year in France can not do without it!

Шаг 11

I tried to lay down, as they appear in the original
(the bottom of the box, unfortunately not preserved).