Yulichka, met with your blog in the summer. I tried many recipes and use all your notes in preparat

Hello everyone and a Happy 8th of March. Anyone who follows my blog would like to present for March 8 this wonderful recipe! "And I was there, honey, beer drinking, mustache flowed, so did not get in your mouth" - we all remember the tale with a good ending. So here is more appropriate: "mustache flowed, so did not get into the mouth." When you try this macaroon, really mustache, beard, smithfield station fingers flowing delicious, sweet caramel. Again, this recipe for pros who have diabetes thermometer, with which you can accurately determine the degree of density of sugar at any time and depending on it to stop or continue smithfield station cooking syrup or caramel. For 20 macaroon we need: 100 g skinless otchischennogo ground almonds 100g caster sugar 40 ml of water 100 g of sugar 2 x 40 g egg white food coloring from WILTON ivory icing color (ivory) as a paste, in any not use liquid smithfield station dye, otherwise the dough will be too liquid
PHOTOS process can be found here 1. ground almonds and icing sugar and mix together again grind in a blender (or coffee grinder) and be sure to sift !!!!! 2. The water and sugar in a pan without disturbing the scapula, bring to a boil. Checking thermometer, cook until 115C . 3. 40 g of protein beat on medium speed until lёkgoy foam (I call it "beer foam"). Once the temperature of the syrup has reached 105 C to increase the rate to a high whippable protein. When the syrup has reached 115C , pour the hot syrup in a thin stream whippable protein at high speed. Continue whisking for about 10 minutes. 4. In the sifted almond mass and MAR. add the remaining smithfield station powder 40 grams of protein and mix well until smooth Spatula. Please note that you need a lot of strength and patience! At this stage, you can touch up our weight in ivory color, adding a few "tips toothpicks." 5. One-third of the whipped egg add tinted almond sugar mass and mix until uniform. Then add the remaining beaten egg white. 6. The finished dough to fill a pastry bag with a nozzle Wilton # 12. Cut off the baking paper, to fit your baking sheet and draw circles with a diameter of 3.5 -4 cm. Turn to the other side and put on a baking sheet. smithfield station You can fix a couple of drops of the dough, dropping on a baking sheet and placing the prepared paper. Squeeze the dough onto the prepared sheet and leave all this "rest" for 30 minutes. It is necessary to form a crust and bake macaroon not cracked, smithfield station and stay smooth! 7. Heat oven to 140 C. Makauny bake for about 12-14 minutes, depending on your oven. Macaroon ready to give 2 minutes to cool on the baking smithfield station sheet and then lightly spray the water table and, together with a sheet of baking to pass on to the wet surface of the table. It helps to easily remove the finished macaroon.
Over medium heat in a saucepan with a thick bottom without disturbing bring to boil sugar and water, reduce heat to low and cook until lightly brown. ATTENTION !!!!! Watch the color on the burn! There also pour a thin stream cream, well-interfering Spatula, that did not form lumps! Stirring until homogeneity checking thermometer.
As soon as the temperature reaches 108 C, remove from heat and add the finely chopped oil. Mix everything smithfield station until smooth, strain, cool and refrigerate for 2 hours. Caramel is ready! In a closed jar in the refrigerator for up to two candy stores -trёh weeks, but believe me, so it was not long delayed. My family skhomyakalo in a few days! Macaroon decompose on the table, sorted by twos and size. Then the cream is deposited from a pastry bag with the same nozzle that was used for the test. We connect and voila, macaroon with caramel ready! My candy !!!! Congratulations to all on March 8. May we all love, smiles, and one only positive smithfield station !!!!
Julia, what mode you are using the oven? grinding the almonds out fat wad ((((why? thanks creative inspiration Reply Delete
Anonymous 20 August 2014, 16:03
Clear almonds ... it means peeled almonds clear of brown thin skin? no idea how to do it manually every seed ... clean .... I have no close spetsialirovannogo shop, there are conventional to natural store Penny, where you can buy milled almonds, but milled with sandpaper. Will approach this? or not? Remove
Answers
Makaruns must be hard top and soft inside, they ate when biting hard and crumble, then you have them retain moisture in the oven. If stuck, the paper makarunsami smithfield station on which they clung to pass on a wet surface smithfield station (moistened with water desktop) and then a thin spatula or sharp knife, remove the paper. The next time a caramel smithfield station add more oil Remove
Yulichka, met with your blog in the summer. I tried many recipes and use all your notes in preparation. I want to say thank you so much, I threw