Recipe "macaroon (Assorted)":
- 110g egg whites
- 150 g of powdered sugar
- 150 g almond flour
- Sugar 165 g
- 50 ml of water
For the lemon filling
- 3 eggs
- Sugar 120 g
- 5 g lemon peel
- 80 ml lemon juice
- 125 g butter (soft)
For the filling of mascarpone with condensed milk
- 200g mascarpone cheese
- 50-70 g of condensed milk
For chocolate filling
- 300 g of milk chocolate
- 200 ml of the cream and 30% higher
Number of servings
The complexity of cooking
Meeting with friends, birthday, New Year, Christmas, romantic dinner, Cocktail
Oven / oven, mixer
Step by step recipe for cooking
Prepare the filling for macaroon. For the lemon filling: Mix the lemon zest and sugar. Add to them the eggs and juice and stir. A bowl with a mixture of put in a water bath. Heat, stirring constantly, to 84C (about 15 minutes). As soon as the cream thickens, remove the bowl from the heat and allow to cool to 60C, add the pieces of butter and beat with a mixer to mass became homogeneous. Cover with cling film and place in the refrigerator overnight.
For the filling with chocolate: Chocolate break into small pieces, cream, bring to a boil, stirring constantly. As soon as the cream boils, remove them from the heat and add the chocolate. The mixture was stir well until smooth (you can beat with a mixer), cool in the refrigerator for 10-12 hours.
For the filling with mascarpone and condensed milk: whisk mascarpone and gradually add condensed milk, continuing to whisk, until it reaches the desired consistency.
Prepare a macaroon. Preheat oven to 140 C. Mix the almond flour and icing sugar. Sift.
Of water and 150 g of sugar syrup to boil at 114-116 C.
Proteins are divided into two equal parts by '55 One of them pour into the flour mixture and powder, the second beat with the remaining 15 g sugar until soft peaks form. Continuing to whisk, pour a thin stream of syrup into proteins. Beat until meringue has cooled to 40C.
Mix powdered sugar, almond flour andwhites until smooth. Add food coloring as needed. The 3 Hour stir up a meringue consistency to the mass does not fall from the spoon with a piece, as it were dripping tape (however, it is also important not peremesit that it does not become too watery and spreading).
Pour the resulting mixture into a cooking bag with a round nozzle of 8 mm. Otsadit preform diameter of 4 - 4.5 cm 13 -15 minutes (depending on the oven)..
Totally cool, remove from pan and glue the halves using fillings.