MACARONS COFFEE WITH CARAMEL GANACHE


This article is also available in: Italian

INGREDIENTS FOR MACARONS:

DOSES 40 MACARONS

– 200 grams of ground almonds
– 200 grams of powdered sugar
– 150 grams of egg whites (at least two days old and out of the fridge)
– 200 g sugar
– 50 ml of water
– 1 teaspoon coffee powder

PROCEDURE

Put the almonds in a food processor, then add the powdered sugar and driven up to make it all very fine. Sift everything well thus eliminating any lumps. Meanwhile, place the egg whites and the teaspoon of coffee in a planetary and mounted until stiff. Put the sugar in a saucepan with the water and make a syrup. Pour flush in the egg whites and continue to cool completely. United meringue almond flour with the help of a ladle or licking the pot without removing the mixture. Put the mixture in a sac-a-poché pastry bag with plain tip. In a baking dish put the parchment paper or silicone mats for macarons. Make piles with the mixture and let stand at room temperature until the finger not let the print on the mixture. Bake at 160 ° for 12/15 minutes. Let them cool before removing.

CARAMEL GANACHE

– 200 g sugar
– 100 ml cream sweetened
– 150 grams of butter cream

PROCEDURE

Melt the sugar in a saucepan until make a caramel. Boil the cream and pour it gently and away from the fire in the caramel sugar .Incorporate for well together to create a beautiful smooth cream and let cool. Put the butter in a global mounting it in cream and add the caramel, mix well together for a few seconds. With the help of a sac-a-poché macarons filled with ganache.

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