środa, 25 marca 2020

Macarons

Pychotka

Dry ingredients:

 - 1¾ cup Powdered sugar
 - 1 cup Almond flour
 - pinch of salt

 Wet ingredients :

 - 3 egg whites
 - pinch of salt
 - ¼ cup Granulated sugar
 - ½ TSP vanilla extract
 - Gel food coloring (2 drops)

 Preparation:

1 Make the Macarons:

 in the bowl of a food processor, combine the powdered sugar, almond flour and a pinch of salt, and process on low speed until extra fine.Soft the Almond flour mixture through a fine-mesh sieve into a large bowl.

2 In a separate large bowl, beat the egg whites and the remaining salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3 Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4 Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5 Transfer the macaron batter into a piping bag fitted with a round tip.

6 Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7 Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8 Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9 Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10 Preheat the oven to 300˚F (150˚C).

11 Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12  Transfer the macarons to a wire rack to cool completely before filling.

Filling 

Homemade mango curd

Ingredients:

  • 1 cup mango puree
  • 1/2 cup sugar
  • 2 tablespoons lemon juice (8 teaspoons) (notes)
  • 2 large eggs
  • 2 egg yolks, from large eggs
  • 115 g unsalted butter, cubed and cold

    Instructions:

    • Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
    • Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
    • Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
    • Pour into sterilised conserve jars and store in the fridge.

        Lemon curd

      Ingredients:

      • 3 large eggs
      • 1 cup sugar
      • 1/2 cup lemon juice (about 2 lemons)
      • 1/4 cup butter, cubed
      • 1 tablespoon grated lemon zest 

      • Directions:
        • In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.