Macarons cu crema de capsune/Strawberry macaroons

 

Pentru a face primii mei macarons, acestia adica, m-am pregatit temeinic. Am citit zeci de site-uri,am vazut tutoriale,m-am speriat si m-am imbarbatat. Toata lumea parea speriata de ei,asa mititei cum sunt, si mi-am zis ca voi face si eu cand voi fi pregatita.Ei bine,iata ca azi  m-am simtit pregatita,asa ca va prezint primii mei macarons, deliciosi chiar,daca imi permiteti sa adaug.:) Nu sunt nici pe departe perfecti,mai am de lucrat, insa pentru o prima incercare sunt multumita. Si asta in mare parte si Laurei Adamache,de la care am luat reteta de baza, si sfaturile foarte utile.

In order to bake my first macaroons, these ones, I prepared myself very serious. I read dozens of sites, I saw tutorials, I got scared and I encouraged myself. Everyone seemed scared, as little as they are, so I decided I would bake them when I will feel ready. Well,today, ready I felt, so I present you my very first macaroons, and even some delicious ones, if I may add.:) They are not even close to being perfect,I still have a lot to improve, but for a first try I declare myself satisfied. And this thanks to Laura Adamache, from whom I took the basic recipe and some useful advice.

Ingrediente macarons:
-180 grame zahar pudra
-90 grame albusuri(aproximativ 3 albusuri)
-20 grame zahar tos
-100 grame faina de migdale
-colorant alimentar pudra,culoarea rosie

Ingredients macaroons :
-180 grams (6,34 oz) confectioner sugar
-90 grams (3,17 oz) egg whites(approx. 3 whites)
-20 grams (0,70 oz) granulated sugar
-100 grams (3,52 oz) almond flour
-red food coloring

 Ungem un vas cu zeama de lamaie si mixam albusurile cu un praf de sare pana devin consistente. Adaugam o treime din zaharul tos,mixam iar 1 minut sau 2, adaugam inca o treime din zahar,repetam operatiunea,adaugam si restul de zahar si mixam pana obtinem o bezea ferma.
We anoint a bowl with lemon juice and mix the whites with a pint of salt until they become consistent. We add a third of the granulated sugar, mix for 1 or 2 minutes, add another third, repeat the procedure, add the rest of the sugar and mix until we get a firm meringue.

Amestecam faina de migdale cu zaharul pudra si cernem de 2-3 ori. Adaugam colorantul pudra. Adaugam treptat amestecul de faina si zahar albusului de ou, amestecand de jos in sus,incetisor.
We mix the flour with the confectioner sugar and sift 2 or 3 times. We add the food coloring. We gradually add the flour mixture into the meringue, stirring gently, bottom up.

In tava tapetata cu hartie de copt formam cu un poche cu varful rotund mici macarons. Ca sa ne fie mai usor putem desena in prealabil pe hartia de copt rotunduri si sa ne ghidam dupa ele. Eu am o plansa de silicon speciala pentru asa ceva,asa ca am scapat de desenat.
We form little macaroons with a piping bag on the tray lined with baking paper. To make it easier, we can draw some circles on the baking paper before and guide after them. I have a special silicone board, so I got rid of the drawing.
 

Batem usor tava de masa,pentru a uniformiza macarons-ii. Lasam tava pe masa aproximativ o ora,pana atingem un macaron si nu lipeste. Ii coacem la cuptorul incalzit la 150 grade, 10-15 minute.
We gently tap the tray over the table, to even the macaroons. We let the tray on the kitchen table for an hour, until we touch a macaroon and it’s not sticky. We bake in the preheated oven (150 C) for 10-15 minutes.

Ingrediente umplutura :
-3 capsune mari
-110 grame unt la temperatura camerei
-1/2 lingurita esenta vanilie
-3-4 cesti zahar pudra
-1 lingura crema de branza
Mixam capsunele pana devin piure. Adaugam esenta de vanilie si untul, apoi aproximativ 2 cesti de zahar pudra si mixam. Incorporam crema de branza. Adaugam zahar pudra cate putin, pana ajungem la consistenta dorita. Umplutura ar trebui sa fie moale si fina,insa sa isi pastreze forma.
 Ingredients filling :
-3 large strawberries
-1 stick butter, room temperature
-1/2 teaspoon pure vanilla extract
-3-4 cups powdered sugar
-1 tablespoon heavy cream
In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.
 

Lipim macarons cate doi cu ajutorul cremei de capsune si  servim imediat! 🙂

We sandwich the macaroons together with the strawberry frosting and serve immediately!:)

 
 
 

 

Sfaturi pentru o buna reusita:
-albusurile trebuie sa fie vechi de cel putin 3 zile. Se pastreaza in frigider pana in ziua cand facem macarons, cand ii scoatem cu 2-3 ore inainte.
-pentru a manevra mai bine compozitia de macarons, puneti poche ul intr-un pahar inalt(ca in poza) si umpleti-l.
Little pieces of advice:
-the egg whites must be at least 3 days old. Keep them in the fridge and take them out only in the day you bake the macaroons, 2-3 hours before.
-in order to handle the batter better, put the piping bag in a tall glass(see picture) and fill it.

 



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