Zmeika
Quote: Twist
Natasha, peanut flour is not at all suitable in this case, only almond flour

Can I disagree? On hazelnut it turns out no less tasty.

The amount of water in the syrup does not matter, the temperature of the syrup is important. The thing is that the syrup will not go over 110 degrees until all the water has boiled away. Try to drop a dye or a few drops of water while cooking the syrup, you will see that the temperature of the syrup will drop immediately. Yes, and 120 degrees of syrup is a lot, 110-115 is optimal

I began to get meringue on custard if the meringue was beaten until soft peaks. If you miss it - it is liquid, to hard - instead of cookies, crackers come out. And I already realized that no matter what temperature the proteins become after the introduction of the syrup, it is necessary to bring the meringue to soft peaks.
Kara
bearbear, the dough is definitely thick and the flour is not ground well, so they are not smooth
Zmeika
Quote: Kara
bearbear, the dough is definitely thick and the flour is not ground well, so they are not smooth
I agree to all 100, I had the same situation - thick dough and excellent almond crackers. And uneven, although I sifted the flour. Took flour "Unitron". If not this one it turns out pockmarked cookies - pieces of small skins slip through.
BeeNika
LenaSelena, good evening! Please tell me what dyes do you use for milking pasta? Can I have a title? For some reason, the American color burns out a lot and paints my tongue. And how are you? What do you paint with? Please share!
Angelina Pryanikova
Hi girls!!!
Macarons and I tried to bake, it is very, very tasty! You, of course, get the perfect shape, I got a puncture with this, I just put it off with a spoon, but now a pasta mat is coming to me. Will be even, uraaa !!!
And let me disagree with peanut flour, I only did it with it, grind peanuts in a blender with sugar. powder together, then sifted through a strainer. American colorants work well. And the skirt turned out to be quite high. And the taste is pronounced nutty and very aromatic!
Macarons - almond cookies (Les macarons)
Interlayer - chocolate plum puree. The photo is unsuccessful, from the phone, but there is no other. The color in real life is pure pink, beautiful, here it came out dirty! Made in French merengue.
chernika
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Macarons - almond cookies (Les macarons)

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