22.05.2020
85
Recipe information
Cooking:
1 hour 10 min.
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Almond flour 150 Column
2. Powdered sugar 150 Column
3. Sugar 150 Column
4. Water 50 Ml
5. Chicken Egg Protein 100 Column
6. Dye taste

Cooking

1. Stage

Mix the sifted almond flour and icing sugar, if necessary, sift again. Mix well.

1. Stage. Mix the sifted almond flour and icing sugar, if necessary, sift again. Mix well.

2. Stage

Eggs should be at room temperature. Proteins need to be divided into two parts of 50 g. Be sure to use the scales to get really what you expect.

1. Stage. Eggs should be at room temperature. Proteins need to be divided into two parts of 50 g. Be sure to use the scales to get really what you expect.

3. Stage

Immediately prepare a bag with a round nozzle to distribute the dough, and also cover the baking sheet with parchment and draw the same circles at a distance from each other with a shot glass to allow the macaroons to be made in perfect size.

1. Stage. Immediately prepare a bag with a round nozzle to distribute the dough, and also cover the baking sheet with parchment and draw the same circles at a distance from each other with a shot glass to allow the macaroons to be made in perfect size.

4. Stage

In a stewpan, mix sugar and water, put a glass of water and proteins nearby. While syrup will be prepared at this time, we will whip the whites. For syrup, be sure to use a thermometer otherwise the dough may not work. Put the syrup on the fire, add the dye and when it reaches 95 degrees we will begin to beat the egg whites separately (the first 50 grams) at maximum speed. When the syrup reaches 110 degrees, remove it from the heat. Squirrels should be well whipped if you do not have time to beat the squirrels, and the syrup is already heated then pour a few tablespoons of water into the syrup this will give you a little time. Continue whipping the whites with a mixer, pour the syrup in a thin stream.

1. Stage. In a stewpan, mix sugar and water, put a glass of water and proteins nearby. While syrup will be prepared at this time, we will whip the whites. For syrup, be sure to use a thermometer otherwise the dough may not work. Put the syrup on the fire, add the dye and when it reaches 95 degrees we will begin to beat the egg whites separately (the first 50 grams) at maximum speed. When the syrup reaches 110 degrees, remove it from the heat. Squirrels should be well whipped if you do not have time to beat the squirrels, and the syrup is already heated then pour a few tablespoons of water into the syrup this will give you a little time. Continue whipping the whites with a mixer, pour the syrup in a thin stream.

5. Stage

The prepared colorful mixture needs to be cooled to 45 degrees and then add the remaining raw proteins, then add the almond flour mixed with powdered sugar.

1. Stage. The prepared colorful mixture needs to be cooled to 45 degrees and then add the remaining raw proteins, then add the almond flour mixed with powdered sugar.

6. Stage

You should get a homogeneous mass, transfer it to a pastry bag and distribute on parchment. Leave the macaroons to dry for 30 minutes. Preheat the oven to 140 degrees and bake macaroons for about 12-18 minutes.

1. Stage. You should get a homogeneous mass, transfer it to a pastry bag and distribute on parchment. Leave the macaroons to dry for 30 minutes. Preheat the oven to 140 degrees and bake macaroons for about 12-18 minutes.

7. Stage

Cool the cookies, use custard, thick jam, ganache and any other thick sauces for the filling. Connect the cookies with each other using a cream, store in the refrigerator.

1. Stage. Cool the cookies, use custard, thick jam, ganache and any other thick sauces for the filling. Connect the cookies with each other using a cream, store in the refrigerator.

8. Stage

Macaroons are a very popular French sweet, it is rather troublesome and difficult to cook, for cooking you must have weights and a thermometer to measure the temperature of the syrup. For macaroons to have a beautiful color, add dye of any color, it is best to use helium dyes. For bonding, you can use any thick sauces, custard or ganache.