INGREDIENTS
- Macaron masa:
Makes roughly 45 items (90 caps).
- – Whites 95 g (3 models approx).
- – Sugar 250 g.
- – Impalpable sugar 230 g.
- – Peanut flour 230 g.
- – Bitter cacao 40 g.
- – Whites 110 g (4 models approx).
- Chocolate ganache with dulce de leche:
- – Chocolate semi 200 g.
- – Crema 200 g.
- – Dulce de leche pastry chef 200 g.
- For meeting:
- – Peanut paste 200 g.
- Coconut and dulce de leche macarons:
- – Whites 95 g (3 models).
- – Sugar 250 g.
- – Impalpable sugar 250 g.
- – Almond powder 250 g.
- – Whites 95 g (3 models).
- – Grated coconut.
- Secret:
If you wish to make chocolate, use icing sugar and almond powder, 230 g of every and add 40 g of bitter cocoa.
- Coconut and chocolate ganache:
- – Coconut pulp or milk 125 g.
- – Honey 25 g.
- – Butter 50 g.
- – Chocolate blanco 250 g.
- – Dulce de leche confectioner for meeting.
- Raspberry macarons:
- – Whites 95 g (3 models).
- – Sugar 250 g.
- – Impalpable sugar 250 g.
- – Almond powder 250 g.
- – Pink vegetable coloring c/n.
- – Whites 95 g (3 models).
- Secret:
If you wish to make chocolate, use icing sugar and almond powder, 230 g of every and add 40 g of bitter cocoa.
- Raspberry and chocolate ganache:
- – Raspberry pulp 125 g.
- – Honey 25 g.
- – Butter 50 g.
- – Chocolate blanco 250 g.
- – Essence / Colorant.
- – Raspberry jelly for meeting 300 g.
Do not miss these spectacular recipes! Economical peanut and milk chocolate macarons with all the ideas and secrets and techniques so you possibly can discover ways to put together them at residence .
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).
6. Don’t let it air out, instantly cook dinner it.
7. Cook dinner in a preheated oven at 150° c for 11 minutes. Let cool.
Chocolate ganache with dulce de leche:
1. Warmth the cream and the candy.
2. pour over the finely chopped chocolate.
3. Let it relaxation for a minute and emulsify with the assistance of a whisk.
4. Put within the fridge.
Armed:
4. 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.
Coconut and dulce de leche macarons:
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, almond powder and add the remaining egg whites with out beating.
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. Pipe on silpat with a clean nozzle No. 9. Sprinkle with grated coconut.
6. Don’t let it air out, instantly cook dinner it.
7. Cook dinner in a preheated oven at 150°C for 11 minutes.
Coconut and chocolate ganache:
1. Carry the coconut milk and honey to a boil.
2. Pour over the finely chopped white chocolate.
3. Obtain an emulsion with each preparations and combine the butter in cubes.
4. Modify the colour and taste if vital.
5. Place in a sleeve and put within the fridge for 3 hours.
6. Fill the Macarons, producing a wire of ganache and a dulce de leche button within the heart.
Raspberry macarons:
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, almond powder and add the remaining egg whites with out beating. Shade.
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. Pipe on Silpat with a clean No. 9 nozzle.
6. Don’t let it air out, instantly cook dinner it.
7. Cook dinner in a preheated oven at 150° c for 11 minutes.
Raspberry and chocolate ganache:
1. Carry the raspberry pulp and honey to a boil.
2. Pour over the finely chopped white chocolate.
3. Obtain an emulsion with each preparations and combine the butter in cubes.
4. Modify the colour and taste if vital.
5. Place in a sleeve and put within the fridge for 3 hours.
6. Fill the Macarons, producing a wire of ganache and a jelly button within the heart.
