macarons



Hola a todas personitas felices. Durante mis vacaciones fui a dos lugares muy especiales. Ayude en dos producciones de Ceci Miranda, que es dueña de la hermosísima tienda Enseres(Fue increíble).



 Y fui a Les Croquants, y me enseñaron a hacer macarons! (WIIIII!!)
Acá les dejo la receta de David Lebovitz de los macarons de chocolate, en gramos y en tazas (cups)



Chocolate Macaronshttp://icons.iconarchive.com/icons/cedarseed/patisserie/32/Macarons-icon.png
Makes about fifteen cookies

Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar


Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light
corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces


Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:
Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.
Squeeze most of the excess water from prunes and pass through a food mill or food processor.
Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:
Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using

A los mios les saque el chocolate y lo reemplaze por más harina de almendras, y los hice con azucar impalpable ¨de fantasía¨ verde. Y los rellené con ddl y mermelada de frambuesa. ñami ñami.

fotito:
Y! para acompañar:




http://www.davidlebovitz.com/2005/10/french-chocolat/

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Meet The Author

Hola! Soy Oli. Me gusta comer, viajar, y comer (entre otras cosas).