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Place approx 1/2 a tsp of the filling to the flat side of one
macaroon and sandwich together with another then twist ever so
slightly to create a bond. Continue with the remaining macaroons.
The macarons can be eaten immediately but will benefit from being
refrigerated for 24 hours (that's if you can resist them for that
long) as this will make them even more chewy and tasty.
Filling Variations for Macarons
For pink macarons: raspberry, strawberry are good matches, or for
contrast add a little vanilla flavouring to the buttercream.
Green macarons work very well with a pistachio flavoured cream,
use either food flavouring or finely ground, pistachio nuts.
Alternatively, add a little coconut flavouring, fresh lime zest
and a tiny squeeze of the juice for a zingy filling.
Purple, blueberry flavour is perfect.
Cream coloured, use vanilla extract for an extra creamy flavour.
Yellow, lemon works really well.
My Top Tips for Making Perfect Macarons - Every Time
Use a Mat: If you can, buy a Moule Macaron, a silicon mat
designed specifically for making macarons. My favourite is from
Lakeland in the UK, but shop around where you are. You don't have
to buy a mat; you can draw a template onto greaseproof paper; the
advantage to the mat is the indentations help to create a perfect
shape.
Coloured Macarons: For coloured macarons, use food colouring
paste not a liquid; using a liquid alters the macaron texture.
Colourings should be added to the liquid egg whites. Add more
rather than less at this stage, this will make a darker colour
than you ultimately want; however, it will lighten considerably
with whisking and the addition of the sugar.
Chocolate macarons are slightly different, check out the recipe
to see the difference.
Be Prepared: Weigh and measure all your ingredients before you
start and always sieve the icing sugar and the ground almond; you
may think skipping this step will not matter; it does. Not
sieving, you risk lumps in the mixture which will flatten the
macaron mixture.
Clean and Sparkly: Use egg whites that are a few days old and at
room temperature. Before whisking make sure your whisk and bowl
are sparkling clean and grease free.
Slowly Does it: Don't add all the sugar to the egg whites in one
go, in three parts is usually best. Whisk the egg whites really,
really well, they should be so stiff you can turn the bowl upside
down, and they will not fall out.
Do not be heavy-handed: When mixing the almond / icing sugar to
the beaten egg whites, use a slim spatula and fold quickly and
gently. You will lose a lot of the air, but the resulting batter
should still be thick and airy. Too runny and you have over
worked it.
Less is More: Use a simple round nozzle in your piping bag,
anything fancier is a waste of time. Less is more when piping
onto the mat or greaseproof paper; you do not have to fill to the
brim as the mixture will settle and fill the indent.
Tap and Wait: Once piped, tap the baking sheet sharply on the
work top to remove any air bubbles and to help the mixture
settle. Leave the piped macarons to dry before cooking; 20 - 30
mins is best; the macarons surface will dry and become smooth.
Waft, Waft: Half way through cooking, open the oven door and
quickly waft it a few times to allow any steam to escape. Close
the door and finish the cooking.
Be Patient: Once cooked, slide the mat / greaseproof onto a
cooling rack and leave the macarons to go completely cold. DO NOT
be tempted to remove the macarons until they are cold, you will
be upset if you do; the macarons will stick.
Gently Does it and More Patience: Pipe the filling on to the flat
side of one macaron, place the other on top and twist gently to
spread the cream. Once the macarons are filled and you are about
to think of eating them, just know; they are best kept in a
container inside the fridge overnight. The end result is a more
chewy and better flavoured macaron. It's tough I know but it does
work.
And Finally: If you do not have the time to complete making the
macarons once cooked, or want to prepare some in advance, the
shells freeze really well. Put them into strong container so they
don't break and keep in the freezer for no longer than a month.
Always make the buttercream filling fresh, this does not freeze
very well.
-------------------------INGREDIENTS
corner cut off and pipe a test disk of batter, about 1 1/2 inches
in diameter, onto prepared baking sheet. If the disk of batter
holds a peak instead of flattening immediately, gently fold the
batter a few more times and retest.
When batter is mixed enough to flatten immediately into an even
disk, spoon into a pastry bag fitted with a plain round tip. Pipe
the batter onto the baking sheet in rounds, leaving space between
the disks. Let the piped cookies stand out at room temperature
until they form a hard skin on top, about 1 hour.
Preheat oven to 285 degrees F (140 degrees C).
Bake cookies until set but not browned, about 10 minutes; let
cookies cool completely before filling.
Cook's Notes:
To measure by weight, use these amounts: 100 grams egg whites 50
grams white sugar 200 grams confectioners' sugar 110 grams ground
almonds
If you do not have a sifter, you can use a blender or food
processor to thoroughly mix the almonds and confectioners' sugar.
Just blend or pulse for thirty seconds. Remember that because the
consistency of the mix is like cake batter, you're going to have
to be quick about piping it onto the silicone mat. Hold the
pastry bag sideways between piping so it doesn't spill.
----------------Ingredienti per circa 50 Macarons
180 gr farina mandorle
150 gr albumi a temperatura ambiente
270 gr zucchero a velo
75 zucchero
4 gocce di limone
Colorante
In un recipiente setacciare la farina e lo zucchero a velo.
Montare a neve gli albumi, aggiungendo lo zucchero in 2/3 volte e
le gocce di limone. Se si vogliono fare di un solo colore
aggiungere ora il colorante.
Quando saranno ben montati aggiungete in 2 volte il mix di
mandorle e zucchero (io lo setaccio nuovamente) e con una spatola
amalgamate il tutto, con movimenti dal basso verso laltro. (Se
invece si vogliono fare diversi colori, dividere limpasto e
aggiungere i vari coloranti) .
Trasferire il composto in una sac a poche con beccuccio liscio e
su una teglia rivestita di carta forno formate tanti mucchietti
di impasto rotondi.
Lasciate asciugare i macarons a temperatura ambiente almeno 2 ore
prima di infornarle.
Infornare a 145 (forno preriscaldato ventilato) per circa 13
minuti (dopo circa 8 minuti aprire velocemente il forno e
richiuderlo per far uscire il vapore).
A cottura ultimata sfornateli e poggiandoli con la carta forno su
un piano freddo e lasciateli riposare almeno 15 minuti prima di
staccarli.
N.b.: E ideale farli riposare una notte in frigorifero prima di
servirli.
Per il ripieno si pu utilizzare ganache, crema al burro,
marmellata.In questo caso ho farcito con ganache al cioccolato
fondente.
----------------------Ricetta per le conchiglie :
215 gr di farina di mandorle finissima
350 gr di zucchero a velo
30 gr di farina 00
190 gr di albumi (a temperatura ambiente e non freschissimi)
90 gr di zucchero semolato
coloranti alimentari vari.
Per prima cosa setacciare assieme la farina di mandorle, lo
zucchero e la farina.(foto1)
Iniziare a montare gli albumi e quando cominceranno ad acquistare
consistenza, aggiungere un po' alla volta lo zucchero semolato,
continuando a montare, fino ad ottenere una meringa fermissima
(foto2)
Aggiungere un po' alla volta il mix setacciato(foto3) mescolando
con delicatezza dal basso verso l'altro, per non far smontare il
tutto, questa sicuramente la fase pi delicata.(foto5)
Dovrete ottenere un pasta liscia , che non deve colare. ( foto6)
la vostra pasta (foto 7 e 8), mettetela in una sac a poche con
bocchetta liscia da 8-10 mm (foto9)
Foderate delle placche con carta da forno e con la sac a poche
create dei ciuffi di pasta di 3 cm di diametro, ben distanziati
l'uno dall'altro.(foto 10, 11, 12, 13)
Lasciate asciugare per almeno mezz'ora i vostri macarons e poi
infornate.
Lo chef consiglia di infornare a 180 per 2 minuti per poi
abbassare la temperatura a 160per altri 7-8 minuti.
Con queste temperature nel mio forno ho avuto problemi , allora
dopo la prima infornata, ho usato i consigli di Serveau che
inforna a 150 per 12, 13 minuti. (foto14)Decisamente meglio
secondo le mie esigenze.
Aspettare che i dolcetti si raffreddino e staccarli dalla carta.
Per la crema al burro:
125 gr di burro molto morbido
1 uovo intero e 2 tuorli
88 gr di zucchero semolato
25 gr di acqua.