Macarons with salted caramel
For the recipe check the “Snowflake macarons” post
Bon appétit,
Anna
Tag Archives: Macarons
Snowman macarons
Macarons à la Linzer
Ingredients
For the shells:
– 200g of almond meal
– 200g of powdered sugar
– 200g of caster sugar
– 146g of egg whites
– 5cl of water
– edible pearls, edible snowflakes, ribbons and food decorating pens
Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.
Continue whipping the meringue on medium speed until the temperature drops to 50°.
In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.
Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.
Put the mixture in a pastry bag with a large tip and form two circles (one big and one small) on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.
Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.
For the Linzer filling:
– 120g of red currant jam
– 38g of walnut meal
– 38g of almond meal
– 2 tsp of cinnamon
– 20g of powdered sugar
– the peel of 1 lemon
Mix together all the ingredients until smooth. Fill your snowman macarons with the Linzer filling. Decorate the snowmen with edible snowflakes and pearls, food decorating pens and ribbons.
I wish you all a sweet Christmas time!!
Bon appétit,
Anna
Snowflake macarons
Macarons au caramel au beurre salé
Ingredients:
For the shells:
– 200g of almond meal
– 200g of powdered sugar
– 200g of caster sugar
– 146g of egg whites
– 5cl of water
– edible glitters and edible snowflake decorations
Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.
Continue whipping the meringue on medium speed until the temperature drops to 50°.
In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.
Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.
Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.
Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.
For the filling:
– 50g of salted butter
– 1 cl of water
– 50 g of glucose
– 125g of powdered sugar
– 10cl of heavy cream
Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.
Let the caramel cool down.
Use the caramel au beurre salé to fill the macaron shells.
Decorate your macarons with edible glitters and snowflakes.
I wish you all a sweet and snowy christmas!!!!
Bon appétit,
Anna
It’s tea time!
New recipes coming soon…..
Stay tuned,
Anna
Panda macarons
For my panda…
Ingredienti:
Per la base usare gli stessi ingredienti e lo stesso procedimento degli strawberry macarons senza usare però il colorante alimentare o utilizzandone uno bianco.
Per questa ricetta dovete però tenere da parte una piccola ciotolina di impasto alla quale aggiungere tre cucchiaini di cacao in polvere in modo da renderla marrone ud utlizzarla per creare le orecchie, il naso e gli occhi dei panda.
Dopo aver formato i dischetti bianchi di 3 cm di diametro sulle teglie foderate di carta da forno, versare il composto di cacao in una sac à poche con bocchetta più piccola di quella di utlizzata per creare i dischetti e creare, su metà macarons le orecchiette, gli occhi ed il naso dei panda e sull’altra metà, che sarà il retro dei panda, crare un puntino che andrà a formare la coda.
Far riposare fino a che non si sarà crata una pellicina in superficie.
Infornare a 150° per 16 minuti circa.
Per la ganache al cioccolato:
-80 g di cioccolato fondente
-100ml di panna
-28g di burro
Far sciogliere il cioccolato a bagnomaria, contemporaneamente scaldare la panna in un pentolino, a fuoco lento, fino a portarla al limite del bollore. Versare la panna sul cioccolato sciolto, mescolando. Appena avrete ottenuto un composto liscio aggiungete il burro tagliato a pezzetti, mescolate fino a che non si sarà sciolto. Riporre la ganache in frigorifero per 20 minuti.
Farcite i panda con la ganache al cioccolato e riponeteli in frigorifero per 24 ore.
Bon appétit,
Anna
Happy birthday Tunis!
My first Liebster award!!!!!
Yuppppyy!!!! I’ve been nominated for the Liebster award!!!!!
I have to thank This Must Be The Plate, in particular Chiara, for this very SPECIAL surprise!!! It’s a big honour for me and for my young blog, which is only 3 months old! Grazie, grazie, grazie!!!
The Liebster award is a nice way for bloggers to recognize other bloggers with less than 200 followers. The rules are easy to follow: thank the blogger who nominated you, answer his/her 11 questions, share 11 facts about yourself, nominate your 11 favourite blogs, ask your nominees 11 questions and inform them about their nomination.
Here are my answers to This Must Be The Plate questions:
1) What is your number 1 breakfast? La colazione del campione?
Bread, jam (preferably of raspberry), a lot of butter and coffee 🙂
2) Do you listen to music while you are cooking? If yes, of which genre? Quando cucinate ascoltate musica? Se si, che tipo?
Usually I do not listen to music while cooking unless my neighbor turns up the volume too much.
3) In my kitchen I cannot renounce to….. Quale utensile non può mancare nella vostra cucina?
….my Lékué sac à poche (thank you Ivana) 🙂
4) Which is the best pastry in your town? La miglior pasticceria della vostra città?
Obviously my home! 🙂
5) Which is the most difficult recipe you tried to prepare? La ricetta più difficile con cui vi siete cimentati?
It is the Bouillabaisse fish soup.
6) When did you start cooking? Quando avete iniziato a cucinare?
Relatively late: during my Erasmus in 2011. I had no choice!!
7) Which is your best recipe? Revel your secret! Qual è la vostra ricetta migliore? Dateci il vostro segreto!
My macarons almost always achieve success, but I do not like to reveal secrets! 😉
8) What do you love about cooking? La cosa che vi piace di più del cucinare?
About cooking, especially about baking, I love the scent that emerges from the oven. Remember: “the scent of baked goods makes people nicer“.
9) Which is the reason why you decided to become a blogger? Cosa vi ha spinto ad iniziare un blog?
I decided to become a blogger because thinking that someone could make other people happy thanks to my recipes in simply amazing!
10) Which is the best Italian traditional dish? Qual è secondo voi il miglior piatto (dolce o salato) della tradizione italiana?
Artichokes “alla romana” … I love them!!!!
11) Which is your ideal menu? Il vostro menù ideale. (Sì, può anche essere solo a base di dolci!)
My ideal menu is composed by: scallops au gratin or mussels “alla scotadeo”, sea food spaghetti, oven baked sea bass with roasted potatoes and a warm chocolate and raspberry tartlet.
Eleven things about me:
– In my past life I was a squirrel
– I have an extra stomach for desserts 🙂
– I love French-style pastries
– My ideal travel: USA, West Coast trip, old cabriolet, The Heavy – Short change hero as background music and a lot of sun!!
– I’m a perfectionist
– I hate grasshoppers
– If I don’t eat breakfast I can’t start my day
– I love warm summertime evenings at the sea
– I could eat artichokes every day of the year
– I have dual citizenship: Austrian and Italian
– In my creations I like to abound with chocolate, cream and butter
My nominees for the Liebster Award are:
– This Must Be The Plate (thank you again Chiara!!!)
– Last Night A Soufflé Saved My Life
Questions for the nominees:
– How is your passion for food born?
– Do you prefer to prepare salty or sweet dishes?
– What would you prepare for a candle light dinner?
– What is the ugliest dish you ate?
– Is there any dish you associate to a nice experience?
– Which is your favourite cocktail?
– Who is your favourite chef (or pastry chef)?
– Which is the most representative dish from your city (specify which city)?
– How do you recognize a good restaurant?
– Which spice do you consider indispensable in your kitchen?
– If you were a dessert, which one would you be and why?
Congratulations to all the nominees and enjoy the Liebster Award!!!!
Bon appétit,
Anna
Joyeuses Pâques
Macarons de Pâques envoyés en France.
Joyeuses Pâques Nicole et René!
Anna
Summer breeze
Strawberry Macarons
Ingredienti:
– 200g farina di mandorle
-200g zucchero granulato
-200g zucchero a velo
– 146g di albumi
– 5 cl acqua
– colorante alimentare in polvere rosso
Farcitura:
– 250 ml panna fresca
– fragole q.b
Procedimento:
Mettere sul fuoco lo zucchero granulato assieme all’acqua e portare a 118°.
Montare metà degli albumi con uno sbattitore elettrico e quando hanno raggiunto una certa solidità versarci a filo lo zucchero a 118° (ed il colorante rosso).
In un altro contenitore mescolare lo zucchero a velo con la farina di mandole e l’altra metà degli albumi liquidi, mescolare.
Unire all’impasto di mandorle poco a poco la miscela di albumi montati. Mescolare facendo attenzione a non smontare il composto e cercando di lisicarlo per togliere le bolle d’aria.
Versare il contenuto in una sac à poche e formare dei bottoncini di circa 3cm di diametro sulla guantiera foderata di carta da forno.
Far riposare fino a che non si crea una pellicina in superficie.
Infornare a 150° per circa 14 minuti.
Per la farcitura:
Montare la panna ed aggiungere le fragole tagliate a cubetti piccoli.
Farcire i macarons poco prima rispetto a quando verranno consumati altrimenti la panna rischia di ammorbidirli troppo.
À bientôt et bon macaronage!
Anna
Carnival macarons
Happy Carnival!!!
Anna
Granelli di zucchero 