Europe

Flavors of the world: strawberry and chocolate macarons

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Taking advantage of this week's guide to our weekend was published low cost at Disneyland Paris I wanted to publish a French recipe in the flavors section of the world. Look you could have published the recipe of the fondue of cheese that I made with my coworkers and that was left of vice or of the quiche of leeks that I did on Saturday for dinner, but no, I had to want to do macarons.

He macaron It is a French sweet that lately is very fashionable. In fact, in Barcelona, ​​several specialized patisseries have been opened only in this sweet that was introduced in France in the 17th century by Catherine de Medicis when she married the Duke of Orleans and future king of France.

It is not an easy recipe, it has its complications and its technique, which comes out on the basis of trial and error and comes back to try and make a mistake again, but since the world is one of the brave ones there I have thrown myself with a mortal triple without a net . The result, to have been my first time, has not been all bad. Some have burned me, others have broken and finally in the last batch I got some perfect. So I encourage you all to dare to make this recipe.

The recipe I have followed to make them is taken and adapted from Alma's blog: Perfect Cupcake Objective. I love this blog and it's one of my header blogs.

Ingredients to make macarons of strawberry200g icing sugar100g ground almonds125g egg white at room temperature 40g sugar
½ teaspon (2.5 ml) strawberry extractWilton Pink / Terracotta Coloring

Ingredients to make ganache of chocolate
150ml of liquid cream (cooking)
150g dark chocolate 72%

Preparation of macarrons1. On a baking paper the size of the tray, we draw circles with a 50 cent coin to have a guide when putting the dough.

2. Mix the icing sugar and ground almonds in a bowl. You have to mix it well so that there are no lumps of almonds. At first, I wanted to sift the ground almonds but the sieve has jammed. : S

3. In another bowl we mount the egg whites until stiff. You can use the pasteurized egg whites sold in the Mercadona. When they are a little mounted we add the sugar, continue beating and add the strawberry extract. When they are assembled you have to add the dye, I use it in gel and add it with a stick with an amount on the rods of the blender and beating well until it takes a uniform color. I add dye (and whisk) little by little until I get the desired color.

4. Once we have the clear rositas, we add the sugar and almond mixture little by little and we move with a spatula from top to bottom trying to keep the dough from losing volume. It has to be soft and not very liquid.

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