Sunday, January 10, 2010

Vanilla macarons!

Idag gav jag mig på mitt tredje och absolut inte sista försök att göra macarons. Dessa är jag verkligen nöjd med! Denna gången lät jag äggvitan stå framme i rumstemperatur under dagen (vissa recept kräver flera dagar!) och det blev faktiskt skillnad. Marängen blev högre och lite fastare i konsistensen. Det blev inga extravaganta smakkombinationer denna gången, men man ska inte underskatta det enkla!




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In English:

Today was my third and absolutely not last attempt at making macarons. I'm really pleased with how these turned out! This time I let the egg whites age during the day (some recipes require several days!) , which I think made quite a difference. The meringue rose a bit higher and got a little firmer. I didn't make any extravagant taste combinations, but simplicity is not to be underestimated!


Basic recipe for macarons
Ingredients:
-100 grams ground almonds
-100-110 grams egg whites (about 3 egg whites), aged 1 day at room temperature
-200 grams powdered sugar
-4-5 tablespoons sugar


1. In a small bowl, mix the powdered sugar together with the almonds. Blend well.
2. In a large bowl, whisk the egg whites with an electric mixer. After they start foaming, add the sugar one tablespoon at a time and continue whipping until it gets thick.
3. Fold the dry mix carefully and slowly into the meringue, use a spatula. Add food coloring if desired until fully mixed.
4. Fill your piping bag and pipe the macarons onto a baking sheet. Leave them to set for 30–60 minutes to form a skin.
5. Preheat the oven to 150° C. Bake for about 8-10 minutes. Let cool completely and then fill with desired filling!

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