Pasta with salty caramel

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Macarons. The Pierre Herme's recipe (Pierre Herme) Well what can I write? Absolutely not-che th! Better look at the recipe. And then you either close it and forget about it forever or read to the end and get sick of this truly Royal dessert.

Ingredients for Pasta with salty caramel

Step by step instruction of cooking Pasta with salty caramel

Шаг 1

Until all the tension wait for the results of the next competition)), I will entertain you with his writings. And revere in this time will that! A hundred sweats went off me while I wrote everything down to the smallest detail.
First of all, let me explain why I write the word macarons in French. My opinion, that write "macaroons", as often can be meet in Runet, not quite correctly, closer just to French pronunciation – "macaroni", but if I write in title "Macaroni with salty caramel", then many will think, that with head and with Russian language I have not all in order, so I will write macarons.

For a start, a few terms that you can meet not only in my recipe, but also in others, if suddenly the theme macarons will be close to you and you start looking for other recipes ETOG cookies. And their huge variety, there is even savoury fillings – bacon, for example.

Macaroni – blend the meringue into the almond mixture. How well you produce pasta, depends on the appearance of products. With a poorly kneaded dough, the macarons you deposited on the surface will remain "tails", and this should not be, the surface of the finished cookies should be smooth and shiny.
Aged proteins – proteins, which are pre-standing at room temperature in a closed container from 1 day to 10 days. During downtime proteins become liquid, their structure is destroyed, whipping proteins become more voluminous, but less stable. Immediately warn your questions – squirrels don't go bad, horrible smell would not! In the refrigerator proteins are stored up to 40 days. I will tell you more - I once had 2 months, but this is an extreme case.
Almond flour. A very important ingredient, if not the most important. How finely produced by milling, depends on the appearance macarons. If you have the opportunity, buy the finished flour. If this is not possible, prepare yourself. Almonds pour boiling water for 5-7 minutes, then peel. It is very easy to remove. Leave overnight in a warm place, to dry the almonds, then in small batches to grind into flour in a coffee grinder. Careful! Grind each batch literally for 5 seconds, otherwise the almond grains begin to heat up and secrete almond oil. In this case, you get a great almond paste, but not flour. Sift the resulting flour and large particles again grind. To do so, until then, until all the almonds will not turn into a crumbly almond flour. Can be large resolutie pieces to write for other types of desserts and pastries. For a long time I described this process, in fact, everything happens much faster.
Italian meringue – egg whites beaten with hot syrup.

So there you go! Cooking macarons should start with caramel. It is desirable to prepare the night before. During the night, the caramel will harden well and beautifully fall on the finished macarons. In detail I wrote about it in this recipe http://www.povarenok .ru/recipes/show/654 26/
Small caveat – Pierre hermé adds in cooled caramel 290 g butter, softened. I tried it once. I hated it. The cream was too thick, went smoothly, after curing was too tight. I'm more of a caramel butter was added. And you look.
No less than a day, preferably three days (see list of terms at the beginning of the recipe) before the hour "X" to get eggs from the refrigerator, divided into whites and yolks, measure the required amount of protein and leave at room temperature in a vessel with a lid. If ready-aged proteins waited in the refrigerator for their hour, they also need to get out and leave for a day at room temperature for sugreva. If there is no ready almond flour, cooked.

Шаг 2

In the day of preparation take a pan with a flat bottom, line with parchment paper. You can use a silicone Mat. Prepare a cooking syringe, and preferably two. One we need to otshivaniya meringue (smooth round head), the other otshivaniya toppings. The filling can be deposited and by means of a package with a cut tip.
On parchment from the reverse side, draw a circle with a diameter of 3-4 cm, you Can still do so – find a glass of suitable diameter and, dipping it in powdered sugar, press it to the parchment, lightly knocking. The powder will crumble in the form of circles of the desired diameter. But this method is suitable for those who already got the hand on otkryvanii meringue and meringues. Beginners it is better to do the plotting.)))

Шаг 3

Almond flour (150 grams) and sugar (150 grams) sifted together at least three times.

Шаг 4

That is, first you sift the flour, then on top of powder, then the mixture is again poured into the sieve and sift again. And so 3-4 times. Not to stir!

Шаг 5

To the mixture add the first batch of proteins (55 grams), pre-mixed with instant coffee. Not to stir! It is important to keep the air inside the mixture of flour and powder.

Шаг 6

Next photo no, sorry. Unfortunately, it is impossible to whip the meringue, keep stirring, with the temperature of the syrup and photograph. I can only advise to cook everything shown in the photo, in walking distance - enabled mixer, whites (55 grams) in the bowl for whipping and syrup with a thermometer.

Шаг 7

Add the beaten whites with the syrup to make the dry mix with coffee.

Шаг 8

Rotating the bowl in a circle, begin to knead proteins, always in the same direction, counterclockwise. This is the same macaroni. Kneaded until then, until the mixture becomes homogeneous, soft, pliable. If you lift the spatula, drop dough that will fall down, it should slowly spread and not hold its shape, otherwise the finished product will be the most notorious tails.

Шаг 9

Bag cooking syringe to tighten at the base and push on the inside of the nozzle. Because the dough is quite liquid, as you fill the syringe, the dough will begin to flow through the hole, we overlapped him out.

Шаг 10

To make it easier to fill the bag, put in a glass. Then just enough to pull the twisted part out of the Frother and start to transplant macarons.

Шаг 11

Hold the bag vertically to the surface! Otherwise you will not get a perfectly smooth circle. Again, the circles should have a diameter of 3-4 cm.
Leave them to dry at room temperature for 1 to 24 hours. Why such a spread in time? Depends on many factors – how properly cooked dough, to the presence therein of excess moisture as a result of inaccurate weighing of products (this is why even an extra drop can play a negative role!), high humidity in the room where it will dry macarons...etc, etc. they are Capricious of what to say! On the proteins to form a dense, palpable crust, if you touch them with your finger. This is very important! If you do not withstand this time period, when baking macarons will crack and they will not be able to form a beautiful skirt – brand name good macarons.

Шаг 12

Build:
The cooled cookies will spread on the size and place of the workpiece in pairs, one pair of billet flip. On the reverse is blank squeeze out a cooking syringe of salted caramel.

Шаг 13

Cover with the second half. The bowl in the fridge for at least 24 hours. Over time, they become only more delicious, so just cooked macaroons-cake never eat — halves will be hard and when you bite all the cream will be spread. They should be given time "reaching condition", and then get exactly what they are so fond of: crispy crust, soft center and melting filling.

Шаг 14

Now work on the bugs. There was a time I cooked them almost every day. So that was one of my first experiments. Uzhos-uzhos!

Шаг 15

And here it is – the penultimate. The difference, of course, but until the ideal is still very far. There is room to grow, something to strive for.))


Phew, is that all?!))