Macarons



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Rock:

Beat the egg whites well with a pinch of salt until they stick to the target, then add a teaspoon of caster sugar and mix on high speed for 2-3 minutes after each one.

Sift the almond flour a few times with the powdered sugar and incorporate the meringue mixture in a circular motion from bottom to top, with a large wooden spatula / spoon.

In the tray lined with baking paper, we put heaps of round dough (with a diameter of 4 cm) and let them breathe for 1 hour :) Laura says that if we touch them and they do not stick to the finger, it means that they are ready to bake. Mom, was that the case with you? : P That my bus was late and I didn't have time to check too :(;))

Bake them in the electric oven (the wonderful one) at 150C and let them cool in the pan, then lightly peel them with the blade of a knife.

Cream:

Mix cocoa, sugar and starch with 2-3 lg of milk without lumps, then lengthen with the remaining sugar and put in the microwave at about 800W. Leave for 1 minute, then take out and mix and put in the oven for another 1 minute. When the pudding has cooled, mix it well with the butter mixed at room temperature.

With this cream we fill 2 macarons and enjoy the wonder next to a cup of cold milk :) and next to a little angel with golden hair made by my mother! Kiss you, dear mother: *


  • 180 g finely ground almonds in powder (with coffee grinder)
  • 200 g commercial powdered sugar (which also contains starch)
  • 4 raw egg whites (approx. 145 g)
  • 40 g caster sugar
  • natural vanilla or 1 sachet of vanilla sugar
  • a pinch of salt
  • powder dye

Cream

  • 200 g quality white chocolate
  • 200 g whipped cream with min 30% fat
  • 350 g fresh or frozen raspberries
  • Chocolate liqueur
  • 1 tablespoon coconut

Beat the egg whites for about 2-3 minutes, until they become thick. Add the sugar and mix everything for 10 minutes until the meringue is obtained.

Separately, mix the almond flour with the powdered sugar and pass it through a sieve 2-3 times, and then add the meringue gradually. Now mix everything lightly, from the bottom up, with the spatula.

The consistency should be creamy and firm. If you mix too little, the macaroni may crack, and if you mix too much, it will be flat.

Prepare a tray lined with baking paper, and with a round-tipped bag form macarons, with a diameter of 3.5-4 cm. Preheat the oven to about 150 degrees (depending on the oven) and bake for about 15 minutes. Check to see if they come off the paper easily, leaving no marks - that means I'm ready.

Cream ganache

We put the raspberries in a sieve to thaw, and under the sieve we put a bowl in which to drain their syrup. In a thicker saucepan put the whipped cream and broken chocolate pieces.

Put on the stove over low heat until the chocolate melts completely, stirring constantly in it, but do not boil. Put it in the fridge for about 5-6 hours until it cools down well and hardens.

Then remove it and mix the cream until it becomes a thick foam. Incorporate the coconut and the chocolate liqueur.


Macarons with cocoa-Irca is a recipe created with premium ingredients, of high quality.

You can find the ingredients on the page Online shop. Discover the Macarons recipe with cocoa!

Ingredient:
AVOLETTA Irca 430 g
Powdered sugar Irca 135 g
COCOA 22/24 Irca 30 g
Egg white 190 g
Granulated sugar 90 g
Starch 30 g
Vanillin to taste
Preparation of the recipe

Stir and sieve AVOLETTA with 55 g of powdered sugar, 20g of starch and cocoa. Beat the egg whites at medium speed for 2 minutes, add the caster sugar and beat for another 2 minutes. Add the remaining powdered sugar and the remaining 10g of starch and continue beating for another 2 minutes until you get a not very strong consistency. Add the previously obtained mixture (AVOLETTA, powdered sugar, starch, cocoa) and mix gently until a homogeneous paste is obtained. Train with the simple dui bag on a baking paper tray or on a silicone mold (from the Silikomart). Tap the tray to even out the surface of the macarons. Leave to rest for 30 minutes until a film forms on the surface.

Baking in a ventilated oven:
Bake at 140 ° C for 10-12 minutes with the valve open.

Baking in a classic oven:
Bake at 150 ° C for 10-12 minutes with the valve open.

Allow the macarons to cool completely before adding the cream. Turn and press lightly with your finger in the middle of each macaroni so that it can contain as much cream as possible. That way they won't get too dry.


  • 180 g finely ground almonds in powder (with coffee grinder)
  • 200 g commercial powdered sugar (which also contains starch)
  • 4 raw egg whites (approx. 145 g)
  • 40 g caster sugar
  • natural vanilla or 1 sachet of vanilla sugar
  • a pinch of salt
  • powder dye

Cream

  • 200 g quality white chocolate
  • 200 g whipped cream with min 30% fat
  • 350 g fresh or frozen raspberries
  • Chocolate liqueur
  • 1 tablespoon coconut

Beat the egg whites for about 2-3 minutes, until they become thick. Add the sugar and mix everything for 10 minutes until the meringue is obtained.

Separately, mix the almond flour with the powdered sugar and pass it through a sieve 2-3 times, and then add the meringue gradually. Now mix everything lightly, from the bottom up, with the spatula.

The consistency should be creamy and firm. If you mix too little, the macaroni may crack, and if you mix too much, it will be flat.

Prepare a tray lined with baking paper, and with a round-tipped bag form macarons, with a diameter of 3.5-4 cm. Preheat the oven to about 150 degrees (depending on the oven) and bake for about 15 minutes. Check to see if they come off the paper easily, leaving no marks - that means I'm ready.

Cream ganache

We put the raspberries in a sieve to thaw, and under the sieve we put a bowl in which to drain their syrup. In a thicker saucepan put the whipped cream and broken chocolate pieces.

Put on the stove over low heat until the chocolate melts completely, stirring constantly in it, but do not boil. Put it in the fridge for about 5-6 hours until it cools down well and hardens.

Then remove it and mix the cream until it becomes a thick foam. Incorporate the coconut and the chocolate liqueur.


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105 best jamila cuisine images

Breakfast Recipes, Dessert Recipes, Desserts, Small. My Recipes, Cooking Recipes, Favorite Recipes, Macarons. The tray is ok, but I didn't find the right recipe for macarons. Today we recommend a recipe with raspberries, and the cream you can fill them with is based on white chocolate and fresh raspberries. But now I want to make macarons with orange curd. Here's a question - this cream. But today, while experimenting with JamilaCuisine's macarons recipe, with the specification that instead of almond flour I put walnut flour. Culinary recipes from the selection of Christmas Recipes.

S & # 8217mores Macarons Recipe by Tasty. Chicken Shaorma recipe. Shaorma with chicken, video recipe Tortilla Burrito, Shawarma, 30 Minute Meals, Tahini. Jamila & # 8211 Shaorma from Shawarma House, Men, Doner Kebabs.

Vanilla macarons with bubble gum frosting - and a real cake center! The most successful Macarons recipe. No sense in telling you now - I don't wanna ruin the suprise. JamilaCuisine is the most loved step-by-step video recipe site.

Stuffed walnuts, video recipe, by Jamila Cuisine (in Romanian) Romanian Desserts.


Macarons' recipe & # 8211 full explanation

UPDATE: I recorded an illustrated (maybe a lot) tutorial in which I expose other details than here regarding the success of macarons.
…………………………………………………………………………………………………………………………………………
The macarons recipe is approx. 200 years old, but the assembly with the delicious ganache cream of two seashells macarons, was first made by Pierre Desfontaines from the house & # 8220Ladurée & # 8221, somewhere in the 20th century. The recipe has not changed regarding the ingredients but the proportions, yes, I tried 4 options, now I will write the one that worked best. The variation, even with only 10g, influences the final result quite a lot.

For those who have not heard of macarons, they must know that there is a rigid template that we can not pass when we talk about this preparation: to have a compact shell (without any cracks), to be strong but fine and shiny, inside the meringue should be soft and still have a leg or collar (the rough edge that appears in the 5th minute of baking in the oven), otherwise it cannot claim to be a French meringue called & # 8220macaron & # 8221.

So far, I have prepared about 7 times, in small portions (half of those displayed) so I can experiment with variants. The first step was to trivialize and tense my muscles to show that this dessert is nothing more than a almond with French fries but it turned out to be capricious, to be as she wants, not as I want. The first attempt was to use unpeeled almond flour, as I found it in the supermarket, not very finely ground and mottled. I didn't grind it, I didn't sift it. It was the way to talk without any specific style or protocol.
Out of the desire to color them visibly I exaggerated with the addition of matcha green tea and the result was
& # 8220a dessert for Martians & # 8221 as mine categorized it, the ugly color was mandatory because almond flour was not white but slightly brown and greatly distorts the shade of natural or artificial dye. The fact that I didn't grind it very fine, I got a leaky collar, big and unsightly, they were out of standard even if they didn't crack (they don't appear in these pictures).
The first photos, with the pink and blue ones, are prepared with fine, white almond flour. The second category, with unpeeled almond flour, freckles do not bother me at all but must be ground very finely.

Looking at the colors, this refined and capricious dessert means for me, Paris. Paris, the romantic city that I would paint in pastel colors, forced me to leave the area of ​​natural dyes and try the pink muse of the lace umbrellas that walked, through the last century, through the fragrant Tuileries gardens, blue the color of the sky that is reflected in a clear day in the waters of the Seine, the yellow of the night lights of the Eiffel Tower, tones from the paintings of the Impressionists, the color of his chocolate & # 8220Paul & # 8221, & # 8220Ladurée & # 8221 or & # 8220Chocolat & # 8221 & # 8230

Time required: about 50 minutes
Necessary tools:

-kitchen scale (if you measure each gram the success will be great)
-mixer
-sifting screen (not necessarily very fine but smaller, 10-15cm in diameter, otherwise you will get annoyed and waste time)
-spatula (with silicone you make your work easier)
-silicone tray with macarons or template made of paper, with 3 cm circles as I did
-baking paper (for version 2 & # 8211 classic tray)
-silicone spirit or thick bag with a tip cut with a diameter of 1 cm or try with cones made of baking paper with a tip cut 1 cm in diameter


Chocolate macarons

1. Almond flour and the 155 g powdered sugar are mixed and sifted.

2. Whisk the egg whites with the 50 g powdered sugar which is added to the foam three times. Then add sifted cocoa to avoid lumps.

3. Incorporate the flour mixture into the egg whites with cocoa, mix well and place the composition in a pos. Release small rounds in the baking tray lined with paper, lightly beat the baking tray and let the dough rest for 30 minutes.

4. Then bake for 20 minutes, during which time the liquid cream is poured hot over the chocolate to obtain a cream. Stir to help melt the chocolate. Allow the cookies to cool completely and then combine two by two with the chocolate cream. They are very good at the moment, but specialists recommend consuming them only over 24 hours after preparation.

3 / 5 - 2 Review (s)

Chocolate macarons

1. Almond flour and the 155 g powdered sugar are mixed and sifted.

2. Whisk the egg whites with the 50 g powdered sugar which is added to the foam three times. Then add sifted cocoa to avoid lumps.

3. Incorporate the flour mixture into the egg whites with cocoa, mix well and place the composition in a pos. Release small rounds in the baking tray lined with paper, lightly beat the baking tray and let the dough rest for 30 minutes.

4. Then bake for 20 minutes, during which time the liquid cream is poured hot over the chocolate to obtain a cream. Stir to help melt the chocolate. Allow the cookies to cool completely and then combine two by two with the chocolate cream. They are very good at the moment, but specialists recommend consuming them only over 24 hours after preparation.

3 / 5 - 2 Review (s)

Macarons, no secrets

We look at the macarons cookies eagerly and with a great desire to succeed in preparing such a dessert. Maybe some of you have tried and failed, maybe you have cracked, burned on the edges and remained soft in the center, maybe you have broken too quickly because he pressed them together with cream. In order to prepare the recipes for the preparation of these cookies, take into account these tips:

1. because whites to beat well, the vessel and the target must be perfectly clean and dry. It's a good idea to make sure this is done by running with a clean towel on the walls of the bowl and on the phone. The eggs must be fresh (but older than a day) and brought to room temperature 2-3 hours before, together with the other ingredients.

Beat the whites well with the sugar, so that you can get a foam with a shiny, homogeneous, fine, fine look. For this, add 2-3 drops of juice from the white egg whites, beat them until they rise, if you turn the bowl with your mouth down, turn it down. does not fall. Only then do you add the sugar gradually and mix it after each quantity. Do this in a saucepan or on a metal bowl placed on a steam bath, which helps the meringue to maintain its consistency. The sugar dissolves more easily. The well-drunk meringue makes a kind of & ldquov & acircrfuri & rdquo c & acircnd out of it the purpose.

Also, when preparing macarons, avoid increased humidity in the kitchen. Prepare & # 259 macarons & # 537i at & acirct! If you have soup on the fire or stew or stew, it's not ok, they are moisture generators.

2. It is good to work with f & # 259in & # 259 fin & # 259 of almonds, bought from the trade, not with crushed almonds in a blender because they have a larger granule. Make sure that the almond flour does not show agglomeration, but is a non-homogeneous powder. It would be best to sift it, through a sieve for mash or through a strainer for tea.

3. And if you make macarons with powder cocoaIt is ideal to sift it beforehand. Also sift the powdered sugar that you mix with the almond flour.

4. When adding fine almond flour and egg white foam, it is recommended to mix with a spatula or a wooden spoon. You will tender, with easy movements, as if you were describing vertical circles.

5. For aroma & # 259 & # 537i color:
& ndash use coloring in the form of paste or powder, which does not change the consistency of the meringue.
& ndash use & # 537te concentrated flavors, exactly for the reason described above
& ndash gradually put the dye, bright colors are not suitable for moments of relaxation at dessert time, pastel shades are preferable
Ideally, add powdered sugar dye and powdered sugar.

6. Buy & # 259r & # 259 - & # 539i a foil of silicone especially for macarons, which has well-defined spaces in which to pour the mixture, through easy circles out of the plane. In this way, you will have macarons of different sizes, which you cannot combine with cream.

7. Put & icircntr in a po & # 537 the composition for the macarons and work it immediately, not leave it waiting for the bag, for other household chores. When placing the composition discs on the thick silicone foil, it is a good idea to place it on a tray, just for the next operation.

8. After you have filled all the places in the form, shake & # 259 very easy shape, so that the large air gaps come out and the composition is uniform.

9. Las & # 259 composition & # 539ia s & # 259 se usuce for 20-30 minutes. In this way, a beautiful crust will form and macarons will not crack when baked. You realize that when you are ready to bake, when you touch the surface, your finger will no longer get dirty with the composition. The period during which this crust is formed depends on the temperature and humidity of the piece and can be extended to one hour, if the piece is cut. it is not warmer and the atmosphere drier.

10. Meanwhile, heat the oven to the lowest temperature. It is ideal to bake all the quantity at the same time, in a large tray. If you do not have a modern, ventilated oven halfway through the cooking time, quickly open the oven door to allow the wet steam to escape.

11. Las & # 259 macarons ripe s & # 259 se r & # 259ceasc & # 259 & icircn tav & # 259, complete and only then use the blade of a knife or a spatula under a silicone, to remove them from their shape easily. If you use the silicone form, it really won't be a problem to take out the macarons from the mold.

12. Glue them with a cream that is the consistency of the pudding, which is squeezed when it is squeezed and pressed very lightly. . Store them in the refrigerator until consumption, but not more than 10 days.

For macarons reu & # 537ite, use the above secrets and this re & # 539et & # 259:

140 g egg whites (indicative, 5 small egg whites, but require writing)
2-3 drops of fresh juice and acircie stoars & # 259t stoars & # 259

2-3 drops of vanilla essence
140 g zah & # 259r fin
160 g zah & # 259r pudr & # 259
160 g f & # 259in & # 259 fin & # 259 of almonds
powder dye or paste

1. White foam baths with strong lime juice. Gradually add the fine sugar and the butter to make the meringue.
2. Sift the powdered sugar and almond flour, as many times as necessary to get an airy look. Add the sugar and icing sugar and mix well, then add the fine almond flour.
3. Gradually incorporate the mixture of pulps into the white foam, mixing with a spatula, delicate, to obtain a homogeneous cream, of the consistency of a cream.
4. Put the cream in a pot and slowly pour it into the places of the silicone mold.
5. Bake in the preheated oven, over low heat, for 12-15 minutes.
You can combine them with a pudding type cream, prepare it with a smaller amount of milk (400 ml of milk in a sachet of pudding), in which you added butter ( 50 g). Another variant would be ganache cream.
& Icirc & # 539i comes out about 50 simple cookies, which would mean 25 units with cream & # 259. Store them in the refrigerator until serving time.

Photo: Cristi Niculescu & ndash macarons were prepared by our reader Eniko Blanka Besznei (Facebook Eny Design), on the occasion of the practical visit in July 2017

& # 536tiai c & # 259 & hellip
& hellip & icircnc & # 259 from the 8th century, & icircn Vene & # 539ia were biscuits produced very similar to macarons?
During the Renaissance, did Catherine of Medici, through her skilled confectioners, bring a recipe for macarons to the court of King Consort, Henry II of France?
In the eighteenth century, two French women prepared macarons, but without being glued with cream. Their purpose was to raise money to pay their rent, as they were in an asylum in the town of Nancy, in the northeastern province of Duchy de Lorraine.
& hellip only from 1830 macarons began to be served glued two & # 259 c & acircte dou & # 259? The creams were based on jam or flavored with fine liqueurs.
& hellip today, macarons glued with cream & # 259 ganache are identified around the world as Parisian macaroons? Paternity over the idea of ​​sticking macarons is disputed between two French pastry chefs, one of whom is Claude Gerbet. That is why you will often find this name on the boxes of Parisian macarons as a landmark of quality.
& hellip the fashion to accompany any hot drink with macarons has spread to America only in 2010?


Ingredients for the chocolate macarons recipe

  • -90g egg whites (about 3 egg whites)
  • -125g old cough
  • -125g old powder
  • -125g almond flour
  • -a drop of dye
  • Cream
  • -150ml cream for whipped cream
  • -150g dark chocolate

How do we prepare the recipe for macarons with chocolate?

It's very simple, we just have to keep in mind certain secrets.

Put the egg whites in a bowl and start mixing them. When they start to harden, gradually add the caster sugar and continue mixing until it melts and we get a fine meringue.

Give up the mixer, add the dye and incorporate it into the egg whites with a spatula.

Sift almond flour and powdered sugar over the obtained mixture. Mix lightly with a spatula until you obtain a homogeneous composition.

We prepare the tray in which we will put baking paper, which we will fix by putting a drop of the composition at the corners of the tray.

We put the composition in a pos for decoration and we start to form equal circles on the baking paper.

After we finish we hit the table a few times with the tray to even out it. Before putting the cookies in the oven we leave them outside for about an hour to become shiny so that when we touch them with our finger, it does not stick to they.

Put the tray in the preheated oven at 135 degrees Celsius for about 20 minutes, no more.

When they are ready, put the cookies on a grill and let them cool. Meanwhile, prepare the cream.

Put the whipped cream and chocolate over low heat and let the chocolate start to melt, being careful not to boil.

Take the cream off the heat and let it cool then mix it until it becomes whitish and dense.

Put the chocolate cream in a bowl and fill the cookies.

Tips

  • In order for the cookies to be fine, it is very important that the powdered sugar and almond flour are ground very finely and passed through a sieve.
  • The egg white should be kept at room temperature before use.
  • The cakes should not be kept in the oven for too long, their taste will change and they will lose their color, their appearance.

From the above quantities I obtained about 40 Macarons. The number varies depending on the size for which we choose to have the cookies.

It is such a simple recipe that with a little attention it will have an extraordinary result, it is worth trying. I recommend you to try the biscuit salami recipe, a classic and easy to make delicacy, which always reminds me of my childhood. & # 128578

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.