INGREDIENTS
- Macaron masa:
Makes roughly 45 items (90 caps).
- – Whites 95 g (3 items approx).
- – Sugar 250 g.
- – Impalpable sugar 230 g.
- – Peanut flour 230 g.
- – Bitter cacao 40 g.
- – Whites 110 g (4 items approx).
- Milk chocolate ganache with caramel and salt:
- – Milk chocolate 475 g.
- – Flor de sal 13 g.
- – Water 150 cc.
- – Sugar 125 g.
- For meeting:
- – Peanut paste 200 g.
ECONOMIC PEANUT AND MILK CHOCOLATE MACARONS adopted the entire recipe with all the ideas and secrets and techniques under .. do you dare to organize them?
PROCEDURE:
1. Make an Italian meringue at 125° C with the egg whites and sugar.
2. Beat at most pace till you get a really heavy meringue.
3. Combine the powdered sugar, peanut flour, and cocoa and mix with the remaining egg whites.
4. Add the meringue to the pastiche with the assistance of a spatula and knead till you discover the specified consistency, making an allowance for to not liquefy the dough.
5. Pour over silpat with a clean No. 9 nozzle. Sprinkle with coarsely chopped and beforehand toasted peanuts (140°C for 12 minutes). Don’t let it air out, instantly prepare dinner it.
6. Prepare dinner in a preheated oven at 150°C for 11 minutes. Let cool.
Milk chocolate ganache with caramel and salt:
1. Make a dry caramel with the sugar, prepare dinner with the recent water, add the salt.
2. pour over the finely chopped chocolate.
3. Let it relaxation for a minute and emulsify with the assistance of a whisk.
4. Deliver to twenty°C till it crystallizes.
Armed:
1. To assemble the macarons, put the lids collectively in pairs, make a wire with the ganache and fill the middle with peanut butter. Shut with one other lid and let it air for 12 hours at 20ºC in order that the ganache generates construction.
