Surrounded by all the great can-can of macaroons that there was a time on the blog world, to follow the new book Mercotte , and these little buttons that sometimes peep on the web, Adina could not fall into temptation? It was a bit ' che ci volevo provare, in verità, poi la scorsa settimana in una conversazione con la mia amica Elena che mi chiedeva consigli per un dolce da dedicare in una serata di compleanno, l'illuminazione: perché non provi a fare i macarons? Potresti sorprendere tutti! E fu così che le ho tradotto dal francese un paio di ricette, una proprio di Mercotte, l'altra di Marina . Non so più se li abbia fatti, Elena, i macarons... ma in compenso ci ho provato anch'io. Dopo un primo tentativo quasi fallito, a causa del fatto che non avevo una bocchetta giusta per il sac-à-poche - mi sono venuti un po' bislacchi e grandicelli, mi sono attrezzata e ci ho riprovato. Il risultato è quello che vedete. Non ne è uscito solo uno bellino, eh! :-) Ce n'erano parecchi. Non avevo coloranti alimentari per abbellirli, e questi che ho fatto sono davvero semplici nel loro sapore. Ma credo ci riproverò, in fondo non mi sembrano molto difficili.
Ho incontrato solo un problema: entrambe le volte, ho provato a spolverizzare parte dei macarons con dei pistacchi tritati fini, la prima volta, e del cacao, la seconda. Ma quelli spolverizzati si son crepati sopra. Mentre gli altri sono rimasti sempre lucidi e precisi. Suggerimenti?
Ho capito che l'impasto base dei macarons si può fare in due modi:
1) a metà con meringa italiana e metà con gli albumi non montati;
2) senza meringa italiana, montando semplicemente gli albumi a neve.
Ho seguito la seconda versione, per praticità, ma vorrei provare anche l'altra. La ricetta ve la traduco, così l'avete in italiano se volete provare.
per i gusci
3 albumi (90 g)
210 g zucchero a velo
125 g farina di mandorle
40 g zucchero
per la ganache
120 g cioccolato fondente di buona qualità
30 g di panna fresca
8 nocciole
Serve seguire degli accorgimenti necessari e importanti:
uova : the egg must have been separated from the yolk a couple of days before and should be kept in a tupperware in the fridge. With the remaining egg you can enjoy a pastry, as here.
powdered sugar and almond flour : should be mixed well and forced into the sieve to remove impurities and coarse crumbs.
macaronnage : a term that is used to mix the egg whites with the mixture of ground almonds and powdered sugar
crôutage : time for the rest of the macaron before baking oven
: ventilated.
trays : Bring 2-3 trays stacked one on top, which is important for the success of Colleretto and housing in order to avoid cooking too, annoyed.
(for a more in-depth reports, I refer you to two blogs, which are perfect)
we go. After two days I've been separated from the yolk in the fridge, pull out the egg whites a few hours before starting, so to work at room temperature (the temperature only affects the speed of assembly, not on success). With a mixer, mix well the sugar and the almond flour and then proceed to sift dropping them off on a tray. Whip the egg whites, adding a tablespoon of sugar and a little after the rest of the sugar in half mount. The album will be ready when the bec d'oiseau will, they say in French, that is, the geometry type of bird beak. If the installation fails, you have to remember to add a pinch of salt or a drop of lemon. Transfer the egg whites in a bowl and gradually pour in the mix almond flour-sugar, working together for a few minutes with a silicone spatula, making the movement from the edges to the center, without breaking the egg whites too, and taking care to mix the ingredients well (macaronnage). At this stage you can add a bit of food coloring, matcha, saffron, cocoa ... thus become colored). Bring hours of a sac-a-few bocchettina with a round of about 1 cm in diameter. Prepare two baking sheets you are going to overcome each other, and line with parchment paper. To make her feel attacked, the corners of the parchment paper glued to the pan with a bit of dough macarons. Preheat the oven to 150 degrees. Pour the mixture into the sac-a-little and then squeeze on the pan to get regular circles of dough spaced symmetrical and not too close together (you can also draw circles on parchment paper first, so as to make them all equal). Let rest for half an hour now. Here's who makes sleep even one night, and who fails totally crôutage. It serves to inflate more the macaron. I found myself good with about 30 minutes of rest. Bake for 13 minutes. Get out and let it cool a moment, before removing the shells. Come off easily, if not try to cook another minute or to put the paper directly over the oven with macarons (glued) on a cold surface.
For the filling: in a double boiler, melt the chocolate and cream. Stir in the chopped hazelnuts and toasted (if you want, otherwise it will be a chocolate ganache). Let cool. Total cooling, the ganache becomes a little 'sound, so I decided to put it in macarons when it was almost cold, but not totally, so as to be able to crush the well between the two shells.
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