This recipe
to test my new toy, a Canon EOS 400 D I'm not unhappy ... well is not everything, but now must try to take pictures worthy of the name, otherwise so they are people who have any advice, I'm interested ... :)
Well, go to the recipe ...
Ingredients:
For shells
almond powder 125 g Granulated sugar 30 g
icing sugar 200 g
Cacao (type Barry) 15 g egg whites
3 (separated 2 days advance) 1 pinch of salt
For the filling:
Nutella (to T ° ambient)
deer
Method:
Mix together the icing sugar, almond powder and cocoa and sift the mixture must be slim device to ensure very smooth, successful of your macaroons depends ..
Beat the egg whites until stiff (must be at room temperature) with a pinch of salt, add sugar gradually tighten to the point white beak.
Stir pulverized powders gradually to egg whites with a spatula, making it a rotary motion from top to bottom, we can also say buttons.
The device must be very smooth and make the tape.
Using a piping bag fitted with a sleeve, down the buttons on a baking sheet lined with parchment paper, about 3 cm in diameter (after power spread).
Allow crust to room air for about 1h 30, very important step which will guarantee the p'tite collar makes the difference;)
Bake the macaroons for 9 minutes to heat dried at 160 ° C.
Upon exiting the oven, peel the parchment paper and then using the thumb to press the back of the button to make a small hollow. this will allow you to trim more later.
Garnish any shells Nutella with a spoon.
Deer Crush coarsely and sprinkle on half shells.
Cover the shells with other Deer Nutella Nutella shells
Refrigerate for at least 6 hours (yes I know, but it is cruel best !!!).
Beat the egg whites until stiff (must be at room temperature) with a pinch of salt, add sugar gradually tighten to the point white beak.
Stir pulverized powders gradually to egg whites with a spatula, making it a rotary motion from top to bottom, we can also say buttons.
The device must be very smooth and make the tape.
Using a piping bag fitted with a sleeve, down the buttons on a baking sheet lined with parchment paper, about 3 cm in diameter (after power spread).
Allow crust to room air for about 1h 30, very important step which will guarantee the p'tite collar makes the difference;)
Bake the macaroons for 9 minutes to heat dried at 160 ° C.
Upon exiting the oven, peel the parchment paper and then using the thumb to press the back of the button to make a small hollow. this will allow you to trim more later.
Garnish any shells Nutella with a spoon.
Deer Crush coarsely and sprinkle on half shells.
Cover the shells with other Deer Nutella Nutella shells
Refrigerate for at least 6 hours (yes I know, but it is cruel best !!!).
0 comments:
Post a Comment