Macaron's Mania

          

And finally, after several attempts .....

have succeeded in the ...... ....

I present to you my Macarons!!

          

Ingredients:

150 gr icing sugar

150 gr almond flour

110 gr whites

150 gr granulated sugar

37.5 ml water

but a lot of patience and a lot of

Procedure:

Sift or icing sugar, 2 times. Sift the almond flour, 2 times.

Combine sugar and flour, and mix them setacciarli, 2 times.

Add the flour mix 55 ml of egg whites. Mix well.

Coloring the dough, preferably with a dye gel (or powder, but never liquid).

Put the sugar in a saucepan and add the water.

  Allow to melt over low heat. Meanwhile put the remaining egg whites into the mixer.

When the sugar and the water reaches 110 °, operate the most KitchenAid.

Take the syrup and pour flush into the mixer in action,

  so that the liquid to flow on the edge of the bowl, in a small thin ribbon.

Allow the egg mountains, also for 20 min if necessary.

  Combine the beaten egg whites and cream of flour and mix with a spatula,

until the dough will make the tape that held for 10 sec

(and then it will be in a few seconds absorbed by the pasta).

If the dough is too liquid, let stand

and then check that it has solidified a bit. 'Place the dough in a pastry bag.

Squeeze on a sheet of baking paper to a count of 5 and

holding the bag perfectly perpendicular to tray.

Let the macarons dry for an hour and then bake at 120 °.

Remove from the oven after 20 minutes or when you break away from the pan without difficulty.

   The macarsons are better with the egg whites aged:

separate them from the yolks and let them rest in a bowl

in a refrigerator for one night covered with the  pellicle .

Do not prepare for rainy days or when there is high humidity.

recipe by chatapoche.com 

with love Sugar or Chili