Alain Ducasse Macarons

[Nansy]

Nansy, OK!!

Larissa, very beautiful! And the taste, I'm sure, is incomparable! Did you open the oven every minute (at 6 and 9 minutes)? Well, are the proteins aged?

Did you open the oven every minute (at 6 and 9 minutes)?

Irina, where can I read about this in more detail? Opening the oven for a long time?

Natalya, Mariska Twist also has a recipe, behold
Here it is written in detail about the opening. At first, I also thought, what kind of trifles, can this garbage really affect the final result. But no, maybe even how!

[Kara]

Kara, did not open the oven! I have already read it, now I will try!

[Irina]

Irina, many thanks for the advice! I will definitely try next time

Girls, I want to share my feelings about the taste of pasta.
I liked it very much, but in combination with the cream it seemed too sweet.
Diluted the ganache with cream cheese. Here it is!!! I think the mascarpone will be sooooo tasty too!
Especially if you mix it with fruit purees.

And I added a little butter to the raspberry ganache, otherwise it was watery. Well, by the way, I had a mixture of frozen berries, 80% raspberries + black currants + cherries. The cream turned out to be sour, in combination with sweet halves of pasta it was very tasty

Girls, try the salted caramel! The mind can be eaten away

Girls. who has already made pasta, tell me how much batter turns out? Or it keeps its shape. I have pasta already deposited on a baking sheet, drying up. But they have a completely different look compared to Natasha's pasta. They are taller and have a sharp tip. Matte and do not have such a smooth and uniform surface.

[Luda]

Luda, my dough was like icing in consistency, it did not spread, but there were no steep pimples either, well, the truth is, small humps still remained in some places. But I did it only the first time, that is, not an authority ever in this matter.

[Husky]

Husky, Lud, I myself was exhausted yesterday with the first ...
Perhaps you did not add, the more you stir, the thinner.
Heterogeneous means unequivocally coarse flour, see the previous page, I described my problem with a photo. The girls advised, made the second batch better, but the skirt did not work out!
I do not give up, I will repeat again and again !!
Yes, I read, the dough should drain thickly, but not in pieces

Well, I came and I share my first experience. Not entirely successful. Although how to look. This is an experience, and it is always needed and makes sense, whatever it may be.
What I learned for myself from this experience in the first place.
Until I buy almond flour, I will stop experimenting. I'm still a lazy person !! Not so much to bake, not so much to knead and the main thing is to eat them in time, as it took half a day to process the nuts, dry them, grind them and, most importantly, sift them three times !! Everything is covered in flour and powdered sugar, a lot of dishes in the sink and time !! It took a lot of time.
Everything!! I will only work with flour.
After sifting three times, grains were still felt to the touch. I sowed it three times and all three times there were still grains in the strainer. I think that if I sifted a few more times, I still would not completely sift out the grains of nuts.
I tinted with yellow dry paints with sugar, so I added it along with sugar when whipping with whites.
Probably did not add flour with powdered sugar to the proteins (although the mass was already homogeneous), but when I saw that the mass was getting thinner, I was scared. But it was necessary to continue.
Hence the dullness when jigging bezel. And a tall form. The shape was kept and did not flow.
And my biggest mistake is that I mistakenly, due to inattention when setting the baking program, set the temperature to 190⁰, instead of 160-170⁰
I noticed this when the cookies began to rise and rise great, but in fact they should have just kind of dried.
The temperature was removed, but it was too late.
The skirt seems to have turned out, but inside they turned out to be hollow, and in the area of ​​the skirt they are wet in the middle.
Well, a few photos.

I report on my macaros


Larissa, it turned out very beautiful, but you can't guess with a skirt
I don't know how many times I bake them, and each time it turns out differently, there is always a skirt, but sometimes more, sometimes less

Husky, Lyuda, the consistency of the dough is such that it should drain from the spoon with a wide ribbon, and so that the pimples do not form, the baking sheet should be tapped lightly on the table, the air will come out too much, it will be smoother, I already wrote about this in the topic

I specially counted how much I tap, it turns out that on each side of the baking sheet 3-4 times, they immediately become even, rise evenly, do not crack

and also, the longer you knead, the thinner the dough, I raise the spoon and drain from it, when the ribbon turns out, I stop kneading

I also noticed that with the convention the skirt is immediately thicker, and then falls off a little, and without the convention it rises less, but does not fall off either

and the most successful were in the airfryer, I don't know why

I don't open the oven earlier than 12 minutes, sometimes I keep it up to 15 minutes

it also depends on the quality of almond flour, I always take a purchased one, I have never done it myself, so every time a different result is obtained, but this is expected
and practically does not depend on grinding (for me), I did both with large and small, the results were different, sometimes with small it rises worse, and with large it is better, here how to knead the dough, I did not mix it, it turned out thick, the result will be worse

I have cream today - ganache with strawberry puree, sooo tasty, unpleasant, I did it for my sister, she loves strawberries

Luda, how lovely, so sunny, super

Lyudochka, bravo!
They turned out very healthy! They are inside after spreading and should be a little damp, and when you just remove from parchment or a rug, then the belly is directly glossy. Unfortunately, the photo has not survived, but there is a link to the insta, here 🔗

Your photo shows that the dough is thick and uneven, most likely due to flour. When I put the last ones on the mat, the first ones are already completely smooth without a pimple on top.

And only purchased flour! I take Borges, it seems to be the finest grind

yes, I didn’t weigh the dough, and therefore the irregularities, I was also afraid to knead the first time, and then nothing, I got used to it

and the heroism of making almond flour at home is a separate respect

[Ludmila]

Ludmila, I used purchased flour, but unfortunately it also contains a lot of coarse particles ... So this is not a panacea I put what was left after sifting in a separate jar, next time I will try to grind it with powder

Girls, my next "fiasco"
No, no - first success, so maaaaa little !!

And then the fiasco:


I will translate the entire salary, but I will learn !! But what is it that!

Girls, I'm new to this business. Tell me how to make different pasta cream? I still didn't understand the basic recipe. I mean white, where you can add different flavors depending on the species.

[Veronica]

Veronica, take a look. She lays out a lot of pasta from different French masters and herself learns from them in master classes. There are a lot of interesting things.

[BeeNika]

BeeNika, Veronica, well, as I understand it, the cream is already your flight of imagination, taste, and there are no standards here.
For example, I like unsweetened creams. Made with lemon curd, I really liked it.
Yesterday I made custard on yolks, which is also not bad (I just found the yolks where to build), many simply make ganache, or even jam.
The main thing is that it is not very liquid, otherwise it will leak out

[notglass]

notglass, I love this site!

[Larissa]

Larissa, well, one to one like mine, some of them are handsome, some are not very Well, on the other hand, it’s delicious!

[Nansy]

Nansy, tasty! but they have already brought me to hysterics with this skirt !!! Well, no way, you know, it doesn't work!
my husband already suspects I have a macoron addiction !!

[Larissa]

Larissa, take a little rest from them, then you will try again, sometimes you need to "let go" for a little while

[Natasha]

Natasha, I agree, I'll try to forget about them for a couple of days. Moreover, she promised the children cupcakes.

Girls thank you all !!! I adore you!!!

Girls, I'll burst with pride !!
It seems that they began to succumb to me !!!
With an orange Kurd

[Larissa u]

Larissa u, what's the beautiful! Share the secret of such beautiful skirts!

Larissa, how cool!

[Larissa]

Larissa, that's so beautiful! Share how it baked this time

Girls, so to speak hotly my observations:
it is necessary to understand what consistency the "dough" should be.
And to understand how much time they need, it is in your oven.
Also, it is important to wait for the "crust" svrhu, but not overdry, then it starts to burst during baking.
I had 25 minutes before baking. It seems to me that you also need to get used to each size. I found the stencil, printed it on two DinA4 sheets and put it under the baking paper. Smooth turned out, 3.5 cm
Preheat the oven well first, this is also an important point. At first I put on 150 grams. , warmed it up well, and then put the pasta in the oven and reduced the temperature to 140 °, baked for 15 minutes, I think even 16 could be done, they didn't want to leave the baking paper. At 13 minutes, she pulled out the baking sheet, turned it over, and then baked it for 2 minutes.
Here is a stencil, it may come in handy.

Larisa, and the crust on top before baking, as determined, with a dry finger or wet? It's just that everyone writes differently.

Larisa, and the crust on top before baking, as determined, with a dry finger or wet? It's just that everyone writes differently.

dry.
I still have a problem - cream. Yesterday I made an orange Kurd, I reduced the sugar, it is still very sweet for me. So far, it seemed perfect only with a lemon curd. In short, I'm looking further ...

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Well, I got these, but I can't take them off the rug (((. Why girls?

That's what I can't do with pictures ...
I want to say that there is a skirt, but the point is if I can't take them off!

[IRINA]

IRINAprobably underexposed in the oven ...

Natalia, I didn't hold it for a long time! Oven on the edge of the electric train, temperature 155 g, first 15 minutes, then almost as much - the result is not removed (((

Did you have to lubricate the silicone mat?

But I don’t know, I use baking paper

Did you have to lubricate the silicone mat?

The mat does not need to be lubricated. They are not removed, because, after all, they most likely did not get baked.

Larissa, very cool! Nice and delicious!

Well, I got these, but I can't take them off the rug (((. Why girls?

Because the pies on the bottom on the silicone remain wet for a long time and are problematic to remove, but they fly off the parchment at once. Verified many times. They dry out so evenly.

Girls, thank you for the answers! I will take into account all the tips and will continue). Although purely visually, when assembled, they pleased me - the skirt is in place and the top is so smooth!

[Irina F]

Irina F, Irina, I read what sticks to silicone !!! Try it on paper!

Toka, don't laugh!

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[Irina F]

Irina F, Irin, and in what place to laugh then ?? Everything turned out as it should!

Larissa, thank you for your rating! But, it seems to me that they are somehow very clumsy. I will try again)

Girls, tell me how to store them
I need it by Saturday, I bake today, when should I start? And then they will melt