Larissa u
Yan0chka, Jan, per day, and keep in the refrigerator
Yan0chka
failed: (by
Irina F
Yan0chka, why didn't it work out?
Larissa u
Yan0chka, Jan, I failed 5 times !! They demand respect and patience for themselves, here it is necessary to adapt to the stove, and to understand what consistency the "dough" should be
Kara
Quote: Painting

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.

And on the contrary, I can't tear off the parchment, but they fly off the silicone mat at once!

Irish, the photo is not very visible, but tell me, the top is not perfectly flat, but as if with humps? If so, the dough was too steep. If they settle on the table before baking, they should be perfectly aligned.
Irina F
Kara, Irisha, you are probably asking me about the top?) I already forgot about mine, it seems like time has passed decently. They settled on the table and leveled out well and the dough was not thick like. I would not say that the top is bumpy, maybe it seems so in the photo.
By the way, at first they did not remove them from the silicone mat, then when they cooled down they all took off. But all the same, I still have to work on them, because they baked with me much longer than the allotted time!
Kara
Yeah, Irish, you have it. I saw enough of your beauty and wanted to too!
Irina F
Irisha! Beauty! thanks of course dear! But, to be honest, (I hope the tomatoes won't fly at me), why don't they taste very good to me ... Am I not quite normal? Everyone squeaks with delight, but I don't ...
Larissa u
Irina F, the main taste of pasta is, oddly enough, cream !! Pick up a cream to your taste, you will not tear yourself away from them !!!
Irina F
Larissa, Wow! And I thought the cream was a nice addition! I will improve)
Anchik
Girls, tell me, please, the pasta baking technology - should they be baked or dried more? The fact is that my oven does not correspond to its temperature scale and the first batch of pasta had a crispy top and a void inside. Now I'm trying to find the right temperature, but I need to understand what should happen at the exit.
notglass
Anya, they should dry more. Dry them in a warm room before baking. If it is humid and / or cold, I dry in the oven with the door ajar at 30 degrees. I check with a touch of my finger to the piece: if the dough does not stick to the finger, you can bake. The biscuits themselves turn out to be dry with a nice "skirt".
Anchik
Thank you! I will try.
Olka I
I also got to the pasta :-) they are covered with a crust in an hour, we'll see what happens :-)
Capricorn77
Natalia, thank you very much for the wonderful recipe! I think we succeeded, although not without difficulties. The first batch was with a hole instead of the bottom, although it knocked from the air, kept the temperature, etc. As a result, I realized what the mistake was, my oven bakes well, but in a peculiar way, the time indicated in the recipe needs to be doubled and, earlier than after 30 minutes, do not open. Did it - everything worked out!
Alain Ducasse Macarons
Lada2014
Good day.

For some reason, the topic is not popular.
So few messages.

Are they easy to do, or just don't link to this topic?
natapit
Olga, what beauties turned out !!!
Larissa u
Lada2014, Lada, it's not easy to make them, but it is POSSIBLE to learn, and very interesting! And tasteful !!!
Larissa u
Capricorn77, well done!!! Handsome men !!!!
Rada-dms
Quote: Capricorn77

Natalia, thank you very much for the wonderful recipe! I think we succeeded, although not without difficulties. The first batch was with a hole instead of the bottom, although it knocked from the air, kept the temperature, etc.As a result, I realized what the mistake was, my oven bakes well, but in a peculiar way, the time indicated in the recipe needs to be doubled and, before 30 minutes, it should not be opened. Did it - everything worked out!
Alain Ducasse Macarons

Better than Paris! And thanks to the author for the recipe!
Painting
Lada2014, there is nothing complicated, you just need to follow the recipe and that's it. I have had it from 1 time, although I am still the pastry chef. The main thing is not to be afraid and not to think that nothing will work out.
Mikhaska
Capricorn77, they are great, your macarons! Beauty is, after all, a terrible force!
Capricorn77
Girls, thanks! Today they took a sample from the macarons that had stood in the refrigerator for 24 hours, all the guests were delighted! I made the cream according to the recipe, only strawberry, and added a little butter, the taste turned out to be just magical!
Making them is not difficult, everyone who doubts - go for it, everything will work out!
Lada2014
Good day. Tell me please, is American liquid dye suitable for dyeing macaroons?
Lada2014
Quote: Capricorn77

Natalia, thank you very much for the wonderful recipe! I think we succeeded, although not without difficulties. The first batch was with a hole instead of the bottom, although it knocked from the air, kept the temperature, etc. As a result, I realized what the mistake was, my oven bakes well, but in a peculiar way, the time indicated in the recipe needs to be doubled and, earlier than after 30 minutes, do not open. Did it - everything worked out!
Alain Ducasse Macarons
Good day. Tell me please, did you bake on a silicone mat? Do you recommend buying it or is it on bakery paper?
Capricorn77
Quote: Lada2014


Good day. Tell me please, did you bake on a silicone mat? Do you recommend buying it or is it on bakery paper?
I baked on a rug, no problem. I haven't tried it on paper.
MILUSHKA
Quote: Meri Klarissa

Alain Ducasse Macarons
pistachio macarons with chocolate ganache
good afternoon Mary .. I didn't understand something, did you make pasta from pistachio flour ???
Painting
MILUSHKA, what's so surprising? I also bake them from pistachio, hazelnut and almond flour. It turns out very superbly.
MILUSHKA
FANTASTIC, I TRAVELED WITH PISTACHIO FLOUR BUT ADDED HALF PORTION OF PEANUT, WELL AND OF course GOT FIASCO .. YOU COULD NOT SHARE YOUR RECIPE ??
Painting
Peanut won't work. It is very oily, oily. There is more likely not flour, but pasta. I took the recipes from Nina
MILUSHKA
NOW I POLAZY AT HER .. THANKS !!!!!!!!!!!!!!
MILUSHKA
Quote: Painting

Peanut won't work. It is very oily, oily. There is more likely not flour, but pasta. I took the recipes from Nina
Tom !!!!!!! I came specially to thank you for the site that you indicated to me, I "live" in it, I emphasized so many instructive things from it, thank you very much for such invaluable information !!!!!!!!!!!!!!!!!!!! !!!!!!!!
Pchela maja
Volume, I join the rave reviews about the link,
the site is very informative, a lot of recipes and tips!
BeeNika
Thank you girls. It is still difficult to understand the site. So I apologize for the late reply.
Lada2014
Good afternoon, dear craftswomen.

Tell me where you would advise to buy almond flour.
ArinaM
So I got to them!
There is still a lot to learn, but I really liked it!
did the truth according to a different recipe
For me, only one question arose! Is it necessarily to sandwich them with something ?! I like them without filling,
I would nothing did not add!
🔗
Next time you need to put fewer dyes, otherwise you just rip your eyes out!
Larissa u
Quote: ArinaM

So I got to them!
There is still a lot to learn, but I really liked it!
did the truth according to a different recipe
For me, only one question arose! Is it necessarily to sandwich them with something ?! I like them without filling,
I would nothing did not add!
Arin, and it is the layer that gives them the taste !!! Aesthetics are halves, taste is cream !! And they do not play with all the cream. You still need to find your own! Necessarily with a layer!
Larissa u
I never did big ones, but really wanted to get close, so I started with 6 cm.

Alain Ducasse Macarons
Lyudaska
Hello, craftsmen. The girls here in the subject wrote that they tried not only almond flour. Can hazelnuts be used for these purposes? Or will it be wrong?
Lyudaska
These are my first pasta. The skirt first rose and then fell, and somehow from one side. We were a little wet inside. Raspberry confit filling.
Alain Ducasse Macarons
Darinka
Hello, craftswomen. Tell me, what is the shelf life of macarons? Thank you.
Painting
Darinka, my dry blanks were stored for about a month in a parchment bag in a cabinet in the kitchen. And if with cream, then you must immediately serve or a maximum of 24 hours in the refrigerator. Then they soften.
Darinka
Painting, Thank you
kolobashka
Quote: Ludaska

Hello, craftsmen. The girls here in the subject wrote that they tried not only almond flour. Can hazelnuts be used for these purposes? Or will it be wrong?
Can. The taste, esessno, will be different.
I urgently wanted to do it, but I already ate all the almonds like that. I will make it from walnut flour.


Here. I put it off. I don't know what will happen, the walnut flour is painfully bitter.
Alain Ducasse Macarons


Well, the first batch is baked. not really, I'll tell you. Still, the walnut is not right. How can it be shaded as a cream?
But the consistency of the cookie itself is correct.
pssaha
Girls, can I shake it?))
I got infected with pasta for a long time, but all my hands did not reach ... Today I had free time, I got it).
Honestly, `` I blinded him from what was ''))) Of the nuts, only peanuts were left not eaten!)) Not too hoping for the result, I was not very worried about gr and the exact proportions and actions)) I did not draw circles. ...
I took half a portion in total.
I dried a little peanuts in a frying pan and ground them with a blender as I could)) I don't have a coffee grinder .. I mixed it with powder by hand .. I didn't measure the proteins, I took from two eggs. Whipped, adding dry dye, mixed with a spatula, deposited. I laid out some of them on baking paper (they stuck tightly, most likely due to the quality of the paper). The other part is on the rug. I dried it at 50 degrees in the oven for about 10 minutes .. I didn't forget a lot about them, so I won't say for sure ..
They cooled down a little .. I baked at 180 grams for 11 minutes .. at 8 and 10 minutes I opened the door. Remained chocolate cream from the cake-im and smeared)
Result: it turned out, but only those that are on the rug, since I did not tear off the paper) .. Lumps of nuts are slightly visible, since it was too lazy to grind longer)
Here is a photo
Alain Ducasse Macarons
Alain Ducasse Macarons
Alain Ducasse Macarons
pssaha
Girls, ay, why is it so quiet here?))
I further experimented on French merengue .. I really like it .. Still, the French do on it, even if they do not look ideal .. In my opinion, we began to bother with it ...
Made on peanuts, ground with a manual coffee grinder)) the grinding is almost perfect)
These stuffed ganache + raspberries
Alain Ducasse Macarons
These are blanks
Alain Ducasse Macarons
firuza83
pssaha, Tan, you have made wonderful pasta! and this is not observing the exact proportions and ingredients .. to be honest, I am always scared in recipes by all this importance of observing accuracy in proportions, components and time .. Therefore, I am very happy when it turns out that you can "relax" a little in the preparation of something new and tasty, as they say, you can do without any special problems ..)
I liked the macarons for a long time, but there was no flour .. now I bought flour, as for almost a month, but I still can't make up my mind to make them .. but .. I'm waiting for the rug) I'm afraid it will stick to what I have .. and will my efforts to smarten .. Tatyana, but your first ones - with dye or peanut flour itself gave such a shade?
pssaha
firuza83, Yasmina, thanks!)
These reservations also slowed me down ... in fact, it turned out to be not scary at all))
I painted with a little dry dye .. so that they could be combined with chocolate cream)
Without dye, they are not white, but a little beige ... but I still like it, children ask constantly)


Added Monday 02 May 2016 1:53 PM

Quote: firuza83
.. a .. waiting for the rug
Which one did you take? ... Best of all on fiberglass it turns out .. Silicone for pasta with mugs girls describe as unsuccessful and unnecessary)
firuza83
Tatyana, another question is possible) you first wrote your own, that you took half a portion, how many circles did you get from this quantity and about what diameter? and the cream from the cake, you say, came up, what kind of cream am I? I'm thinking of making myself chocolate with some kind of chocolate filling, because my children do not perceive any berry / fruit layers ..


Added Monday 02 May 2016 3:09 PM

Quote: firuza83
Which one did you take? ..
yes yes) fiberglass .. specially taking into account the pasta ordered .. now I'm waiting, it should already "arrive in time") otherwise my hands are itching to do these cakes, while a little free of cakes ..
pssaha
firuza83, 3.5 cm circles raw ... about 40 pieces of halves ... means ready-made 20 pieces.My kids eat before assembly)) I can't say for sure)
The cream was chocolate with a custard base .. Ganache can be softened, it is also very tasty! I also made it with (apricot) filling, delicious!)

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