How to make macarons – Step by step recipe
Pasta or macaroni, are cookies based on egg whites and almond flour, originating in French cuisine and very popular today. Although it is a pastry recipe from the 16th century, it still represents a challenge for many pastry chefs and food enthusiasts today.
The good ones pasta they require perfect consistency and a little practice. In this recipe we will explain all the details you need to take into account to achieve some of them. pasta perfect without dying without trying.
List of ingredients
Materials
Instructions
1. Separate the egg whites
If you refrigerate the eggs, remove them from the refrigerator three hours before starting the recipe. Separate the whites from the yolks very carefully, avoiding mixing the yolks or any eggshells. It is also important that all the utensils you use are thoroughly dry.
2. Mix almond flour with powdered sugar
In a large dry bowl, mix almond flour with powdered sugar, stirring with a wooden spoon until smooth.
3. Process the almond flour
In a blender or food processor, whiz the almond flour mixture with the powdered sugar for at least 5 minutes. The idea is to get the flour as fine as possible so that it doesn't clump on the surface of the flour. pasta.
4. Sift the almond flour
Using a fine strainer, sift the almond flour mixture about 3 times. The finer the mixture, the better the recipe.
5. Prepare the tray and baking paper
Cut a piece of wax paper the size of the pan and use a lid to draw circles no more than 1 to 1 inch (2.5 to 3 cm) in diameter onto the paper.
Spread some butter on the tray and stick the paper to the side you drew the circles on, the guides should be translucent on the opposite side and should not touch the ink or graphite mixture.
6. Beat the whites until stiff
In a large bowl, beat the whites on high speed until stiff, about five minutes.
Once it reaches a firm consistency and the mixer is making shapes in the foam, gradually add four tablespoons of sugar and the cream of tartar.
Continue beating until the sugar is completely incorporated into the mixture. Finally, add the gelatin.
7. Add the almond mixture
Using a large spoon, fold the almond flour mixture into the egg whites. Fold in the mixture until incorporated. The less the mixture is turned, the better.
8. Place pasta tepside
Using the guides, fill the circles in the pan with the mixture. pasta. You can use a teaspoon or a piping bag. Finally, gently tap the pan to remove any bubbles from the mixture.
9. Rest
Leave pasta in the pan for about two hours. When you put your finger on them, the mixture should not stick to your finger.
10. Cooking
Preheat the oven to 150 C and pasta Between 10 and 15 minutes. It is preferable to check the oven every 5 minutes, pasta They burn very easily.
11. Fill
Once the macarons have cooled, carefully peel them off and continue filling with your chosen mixture.
Notes – Tips
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