INGREDIENTS
- Macaron tapas:
(Makes 8 models).
- – Whites 220 g (approx 7 models)
- – Water 200 cc.
- – Sugar 600 g.
- – Whites 55 g (approx 2 models).
- – Peanut flour 300 g.
- – Impalpable sugar 200 g.
- Stuffed:
- – 1 and 1/2 kg of pistachio ice cream.
- Decor:
- – Roasted pistachios with out salt and chopped 300 g.
ICE CREAM MACARON CAKE WITH ICE CREAM, on this case we made it with pistachio ice cream, however you may select the style you need! I adopted the step-by-step beneath
1. Preheat the oven to 150/160 levels.
2. Make a syrup at 118 levels with the water and sugar. Heat up by mixing with a mixer constantly.
3. Sift the powdered sugar and add the peanut flour. To this preparation add the second egg whites and coloring. Homogenize.
4. Add half of the egg whites and evaluate their densities. Right colour if crucial.
5. Add the remainder of the egg whites and discover the specified texture.
6. 20 cm diameter hose to assemble a 22 cm diameter cake.
7. Prepare dinner for 25/half-hour.
For the filling:
1. Mannequin the ice cream on the waist of 22cm diameter. Freeze. Unmold and assemble.
2. Cowl the perimeters with chopped pistachios.
3. Let it relaxation within the freezer for a minimum of 24 hours earlier than being consumed.
