In order to bake my first macaroons, these ones, I prepared myself very serious. I read dozens of sites, I saw tutorials, I got scared and I encouraged myself. Everyone seemed scared, as little as they are, so I decided I would bake them when I will feel ready. Well,today, ready I felt, so I present you my very first macaroons, and even some delicious ones, if I may add.:) They are not even close to being perfect,I still have a lot to improve, but for a first try I declare myself satisfied. And this thanks to Laura Adamache, from whom I took the basic recipe and some useful advice.
Ingrediente macarons:
-180 grame zahar pudra
-90 grame albusuri(aproximativ 3 albusuri)
-20 grame zahar tos
-100 grame faina de migdale
-colorant alimentar pudra,culoarea rosie
Ingredients macaroons :
-180 grams (6,34 oz)
confectioner sugar
-90 grams (3,17 oz) egg
whites(approx. 3 whites)
-20 grams (0,70 oz)
granulated sugar
-100 grams (3,52 oz)
almond flour
-red food coloring
Ungem
un vas cu zeama de lamaie si mixam albusurile cu un praf de sare pana devin
consistente. Adaugam o treime din zaharul tos,mixam iar 1 minut sau 2, adaugam
inca o treime din zahar,repetam operatiunea,adaugam si restul de zahar si mixam
pana obtinem o bezea ferma.
We anoint a bowl with
lemon juice and mix the whites with a pint of salt until they become
consistent. We add a third of the granulated sugar, mix for 1 or 2 minutes, add
another third, repeat the procedure, add the rest of the sugar and mix until we
get a firm meringue.
Amestecam faina de migdale cu zaharul pudra
si cernem de 2-3 ori. Adaugam colorantul pudra. Adaugam treptat amestecul de
faina si zahar albusului de ou, amestecand de jos in sus,incetisor.
We mix the flour with
the confectioner sugar and sift 2 or 3 times. We add the food coloring. We
gradually add the flour mixture into the meringue, stirring gently, bottom up.
In tava tapetata cu hartie de copt formam
cu un poche cu varful rotund mici macarons. Ca sa ne fie mai usor putem desena
in prealabil pe hartia de copt rotunduri si sa ne ghidam dupa ele. Eu am o
plansa de silicon speciala pentru asa ceva,asa ca am scapat de desenat.
We form little macaroons
with a piping bag on the tray lined with baking paper. To make it easier, we can
draw some circles on the baking paper before and guide after them. I have a
special silicone board, so I got rid of the drawing.
Batem usor tava de masa,pentru a uniformiza
macarons-ii. Lasam tava pe masa aproximativ o ora,pana atingem un macaron si nu
lipeste. Ii coacem la cuptorul
incalzit la 150 grade, 10-15 minute.
We gently tap the tray
over the table, to even the macaroons. We let the tray on the kitchen table for
an hour, until we touch a macaroon and it’s not sticky. We bake in the
preheated oven (150 C) for 10-15 minutes.
Ingrediente
umplutura :
-3 capsune mari
-110 grame unt la temperatura camerei
-1/2 lingurita esenta vanilie
-3-4 cesti zahar pudra
-1 lingura crema de branza
Mixam capsunele pana devin piure. Adaugam
esenta de vanilie si untul, apoi aproximativ 2 cesti de zahar pudra si mixam.
Incorporam crema de branza. Adaugam zahar pudra cate putin, pana ajungem la consistenta
dorita. Umplutura ar trebui sa fie moale si fina,insa sa isi pastreze forma.
Ingredients filling :
-3 large strawberries
-1 stick butter, room
temperature
-1/2 teaspoon pure
vanilla extract
-3-4 cups powdered
sugar
-1 tablespoon heavy
cream
In a food processor,
pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of
the sugar. Pulse until well combined. Incorporate cream. Add in small amounts
of powdered sugar, to reach the desired consistency. Frosting should be smooth and
soft, yet hold its shape.
We sandwich the macaroons together with the strawberry frosting and serve immediately!:)
Sfaturi pentru o buna reusita:
-albusurile trebuie sa fie vechi de cel putin 3 zile. Se pastreaza in frigider pana in ziua cand facem macarons, cand ii scoatem cu 2-3 ore inainte.
-pentru a manevra mai bine compozitia de macarons, puneti poche ul intr-un pahar inalt(ca in poza) si umpleti-l.
Little pieces of advice:
-the egg whites must be at least 3 days old. Keep them in the fridge and take them out only in the day you bake the macaroons, 2-3 hours before.
-in order to handle the batter better, put the piping bag in a tall glass(see picture) and fill it.
