French crispy almond meringue cookies, you can experiment with the filling
Taste is sweet almond chocolate. Aroma of chocolate and nuts
Cooking method: mix + beat + bake + cool
Basic household appliances: mixer, stove + oven, refrigerator
Basic kitchen utensils: saucepan (0.5 l), bowl, baking sheet, dish, boat / pastry bag, baking paper / silicone baking mat
Main products: chocolate, almond flour, chicken egg (proteins)
Cooking time: 1 hour +
Difficulty: medium
Type of dish: dessert (cookies)
Ingredients (60 halves, 30 finished macaroons)
For cookies:
Almond flour - 100 g
Sugar - 110 g
Powdered sugar - 110 g
Cocoa powder - 10 g
Egg - 2-3 pcs. (protein - 80 g)
Water - 30 ml
Food coloring (red)
For chocolate ganache:
Chocolate - 150 g
Cream 33% - 70 g
Butter - 20 g
Nut paste - 50 g
How to cook it?
1. Cooking halves of cookies (60 pieces):
- sift almond flour, cocoa powder and powdered sugar (several times)
- separate the egg whites, divide into two parts of approximately 40 g each (white of 1 egg - 36 - 41 g)
- add to the almond first part of the egg whites (40 g), mix until smooth
- beat with a mixer or whisk the second part of the egg whites - until soft peaks
- put sugar and water on medium heat, add dye, bring to a boil, stirring, boil for no more than 1 minute.
- pour the sugar syrup in a thin stream into the beaten egg whites, beating them at maximum speed
- add the almond-protein mixture, continuing to beat already at medium speed - the mass should become homogeneous, viscous, spread well
- pour the dough into a pastry bag, form 60 cookies on a baking sheet lined with baking paper or, better, on a silicone mat (it is easier to remove the meringue from it)
- let stand for 1 hour so that the crust becomes weather-beaten and does not crack during baking, and also so that a lower “skirt” forms on the cookies
- bake in an oven heated to 130 ° C until cooked (it is advisable not to brown the crust)
- let stand for some time on a baking sheet at room temperature, then remove from parchment
2. Cooking chocolate layer (ganache):
- fatch (bring) the cream to a boil (do not boil)
- add chocolate, broken into pieces, cover with a lid for 2-3 minutes.
- mix the creamy-chocolate mass until a homogeneous consistency
- add a piece of butter and nut butter (almond or hazelnut)
- mix warm ganache until the oil is completely dissolved, put in a cold place before use
3. Cooking macaroons:
Arrange 30 room temperature cookie halves on a tray
- put the filling of a dense consistency on one half - with a spoon or with a pastry bag
- cover with the second half, pressing down a little for better grip.
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