 |
| Plate from Greengate |
Here I am with the first post of the year!!!! Happy new year everyone, hope the 2012 will be rich of emotions, peace, and all you want. I have to say a big thank you to all of you that in the past year have followed me. Thanks to this blog I got to know amazing people and I even started the new adventure with Open Kitchen Magazine. On the 15th of december we published the 3rd issue of the magazine and I have to say I'm really proud of it, On the 17th we even published the English version. I'm the translator of the magazine, so I have to apologise if I made many mistakes, Hope you will be able to understand everything....if not...write to me and blame me!
Todays recipe is yet again Macarons... I love them so much and were part of my xmas presents for my relatives in Sardinia. I wanted to show off a bit....I was so happy of the result, and everyone loved them. I received so many compliments. It's a shame that i didn't manage to take decent pictures.
I will give you the same recipe I published a while ago and in brackets you will find the amount of ingredients I used for 33 macarons.
INGREDIENTS:
200 gr. of almond flour (133,33g)
200 gr. of icing sugar (133,33g)
150 gr. of eggs white aged 48 hours (I used 3 eggs 100g. aged for 18 hours)
200 gr. of caster sugar (133,33g)
50 ml of water (33,33 ml)
White chocolate ganache:
100ml double cream
100g white chocolate
a small knob of butter
Place the sugar and water in a small saucepan and leave to stand.
Divide the total egg white into two equal amounts, placing one half in a small bowl or glass and the other half in the bowl which you will use for making the meringue. It is preferable to weigh the amounts, not do it by volume or eye.
Process the almond meal and icing sugar at high speed to achieve a fine powder. Sift to break up any lumps of powder and place in a large bowl.
Place the saucepan for the syrup over low heat and bring to a simmer. Start to measure the syrup temperature after it has been simmering for a minute or two.
If you are using an electric hand beater rather than a kitchen machine, beat the egg white until it makes soft peaks. If you are using a kitchen machine you can start the machine when the syrup is a few degrees below the final temperature (see below).
The final temperature you want the syrup to reach is 118C (no drama if you overshoot slightly). Beat the egg whites to firm peaks just before the final temperature is attained.
Set the beater/machine to slow speed and slowly pour the hot syrup into the bowl of beaten egg whites in a thin stream. The syrup may splash a little. If you are too slow to do this, the syrup might harden in the saucepan… there is always some wastage.
As soon as all the syrup is in the egg whites, increase the beating speed to maximum and beat for several minutes until the meringue is just warm to the touch. Add the colouring at this stage. The final product should be a stiff, compact meringue with a lovely satiny consistency.
Pour the unused amount of egg white onto the dry ingredients and mix well, until is all incorporated. Then scoop the meringue on top of that. Mix the ingredients with a spatula using a circular motion around the bowl and under the batter. It’s important to mix the ingredients quickly to avoid over mixing.
Spoon the batter into a sac a poche with a 8-10 mm nozzle and pipe evenly onto the baking paper. Leave them to dry for about 30 minutes.
Bake the macarons at 145º for about 15 mins ( I baked mine at 135º).
For the ganache, cut the chocolate into small chunks. In a small saucepan bring the double cream to the boil over medium heat. Remove from heat and
add the chocolate. Stir until the chocolate has melted and the mixture is smooth.
Add a small knob of butter and mix until the ganache is smooth and shiny.
Transfer the ganache into a small bowl and let cool down. I refrigerate it over night and in the morning I whipped the ganache with a whisk.
 |
| This time I used my food processor Clatronic KM3323 |
Posts
0 commenti