Macaroonsbaked. Incidentally, I always make at Furenchimerenge.
It seems to be lacking a bit dry, I was about 80-point self-assessment.
ReallymacaroonsI like it hard. - ° (/ Д `) · °.
This left plenty topping or chocolate, to sandwiches with cream.
Appended at the recipe.
"Material" about 10 minutes
Macaroondough
- ... 34g egg white
- ... 30g caster sugar
- 1 teaspoon egg white powder ...
- Net ... 45g icing sugar
* 40g ground almonds
- Cocoa powder ... 4g
- Little chocolate ...
Ganache
- Chocolate (couverture) ... 40g
- Milk (or cream) 1 tbsp ...
- 1 teaspoon syrup ...
"Preparation"
* I've one day after the egg whites in the refrigerator or at room temperature using the extract were frozen.
* Powdered sugar, almond powder, once you 振Rutsu cocoa together.
* Shred the chocolate for topping.
"Recipe"
Egg whites in a bowl ①, put the egg white powder, beat until fluffy with electric mixer stand on the corner.
Add granulated sugar, divided into three ②, beat egg whites further.
The finished meringue can fall about the bowl upside down, hard finish.
Three divided doses while adding flour to the meringue I've 振Rutsu ③
Rip mix greeted like a bubble in Gomubera 潰Sanai.
As the walls of the bowl and mix the dough and then crushing ④. (Makaronaju)
17 - This is going to make adjustments while watching the dough, mix about 20 times.
Voila smooth and glossy.
Cloth bag and squeeze ⑤, we uniformly squeezing round parchment paper lined steel plate.
The dough is well Makaronaju gloss and surface marks disappear slowly.
Carved decoration you put some chocolate now.
Dry place for about one hour in a dry room ⑥.
Then not stick your fingers to touch, the film's official status.
(Drying time varies weather permitting)
Preheated oven ℃ 160 ⑦, without lowering the temperature ℃ 130.
Bake for 15 minutes ℃ 130.
Then covered with aluminum foil ⑨, 6 minutes to 7 minutes dry roasted.
(Each oven has a habit at home, in some cases required)
Cool before you peel off baking Agattara ⑩.
-----------------------------------------------
Heat chocolate in a bowl ⑪, milk, put in the syrup,
Wrap heating and 600W for 30 seconds range.
The ganache finished mixed.
⑫macarooncream of the sand to ⑪.
Ready to chill in the refrigerator at least 1 hour.
Macaronis a mixture of flour to bake the meringue in a broad way
It is very difficult to be important enough candy so that success or failure depends on the fine work.
Not too smart to make a roundmacaron.... Just playful bears.
Macaroondough
- ... 34g egg white
- ... 30g caster sugar
- 1 teaspoon egg white powder ...
- Net ... 45g icing sugar
* 40g ground almonds
- Cocoa powder ... 4g
- Little chocolate ...
Ganache
- Chocolate (couverture) ... 40g
- Milk (or cream) 1 tbsp ...
- 1 teaspoon syrup ...
"Preparation"
* I've one day after the egg whites in the refrigerator or at room temperature using the extract were frozen.
* Powdered sugar, almond powder, once you 振Rutsu cocoa together.
* Shred the chocolate for topping.
"Recipe"
Egg whites in a bowl ①, put the egg white powder, beat until fluffy with electric mixer stand on the corner.
Add granulated sugar, divided into three ②, beat egg whites further.
The finished meringue can fall about the bowl upside down, hard finish.
Three divided doses while adding flour to the meringue I've 振Rutsu ③
Rip mix greeted like a bubble in Gomubera 潰Sanai.
As the walls of the bowl and mix the dough and then crushing ④. (Makaronaju)
17 - This is going to make adjustments while watching the dough, mix about 20 times.
Voila smooth and glossy.
Cloth bag and squeeze ⑤, we uniformly squeezing round parchment paper lined steel plate.
The dough is well Makaronaju gloss and surface marks disappear slowly.
Carved decoration you put some chocolate now.
Dry place for about one hour in a dry room ⑥.
Then not stick your fingers to touch, the film's official status.
(Drying time varies weather permitting)
Preheated oven ℃ 160 ⑦, without lowering the temperature ℃ 130.
Bake for 15 minutes ℃ 130.
Then covered with aluminum foil ⑨, 6 minutes to 7 minutes dry roasted.
(Each oven has a habit at home, in some cases required)
Cool before you peel off baking Agattara ⑩.
-----------------------------------------------
Heat chocolate in a bowl ⑪, milk, put in the syrup,
Wrap heating and 600W for 30 seconds range.
The ganache finished mixed.
⑫macarooncream of the sand to ⑪.
Ready to chill in the refrigerator at least 1 hour.
Macaronis a mixture of flour to bake the meringue in a broad way
It is very difficult to be important enough candy so that success or failure depends on the fine work.
Not too smart to make a roundmacaron.... Just playful bears.
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