Alain Ducasse Macarons

[pssaha]

pssaha, thank you, I will try all the fillings, this is a must) just need to "get" and the bezeshek themselves)) also, I had a thought - if everyone is trying with flour from different types of nuts - why not try it with flour from cashew nuts .. these are the only nuts that I currently have in stock .. well, almond flour .. To consume almonds. the flour was a little less, I think. you can mix 1: 1 with the flour of other nuts .. so .. you need to act ..)

Cashews, probably not worth it .. the fattest nut .. butter will go and ruin everything ...
Good luck!) Everything will work out!))

If it passed with peanuts, then it will also pass with cashews. The fattest walnuts.

aha. I also wanted to write, if it worked with peanuts, then why not try not torture with cashews)

About storage: ready-made, with filler, macron can be frozen in sealed packaging. Remove before use. Just where to get another freezer for sweets

I saw that freezing only without filling ... but it's better to eat it fresh)) In Europe, this is generally not accepted ...
With the filling, they can soften quickly and the taste will change ...

[Tatyana]

Tatyana, I say from personal experience, though the filling is ganache on dark chocolate.

Girls! probably will not work .. skirt .. dry for almost an hour - the crust is not really formed (
I'm telling .. I took half a portion from the recipe .. almond and cashew flour (I ground myself) I post a photo of the flour of both nuts .. Purchased almond, finely ground, although my own cashew flour looks smaller in appearance))

on the right is cashew flour, on the left is purchased almond .. there is no difference in consistency at all, both flours are crumbly, almond is a little yellowish than cashews .. But cashew flour is smaller, ground in a coffee grinder for 20-30 seconds ..
Now the dough. Took one protein aged 3 days, the second "fresh" .. Beat until steady peaks. It turned out not thick, shiny .. But the circles from the bag were still noticeable .. I put them in a circle from the inside to the outside .. Next time I will do the opposite, because the circle does not work out when you finish outside .. Although, maybe I don’t know how .. I drew circles by hand, 5.5 cm in diameter. Large .. maybe it was necessary to do less

I already know that the result will not be entirely successful .. But this is first result! )

[firuza83]

firuza83, Yasmina, I do not dry on the table at all .. dry in the oven for 50 g for 3-5 minutes ... Large ones do not need to be deposited .. In finished form, 4-5 cm should be .. Large, in France are generally considered indecent)) They should be on `` one bite '' ...
Do not plant in a circle! And from above, with one click on the bag with the nozzle, sharply moving the nozzle to the side ..
Did you shake the rug by its four sides? ...

[pssaha]

pssaha, Tan, Duc in the recipe it seems like it is written to set aside from the center to the edges in a circular motion .. At first I also wanted in one motion, like bezeshki, but I thought, if it is written, it’s significant ...)) now I realized that less needs to be set off, but then I got whole pancakes .. Unfortunately, in my oven min. temperature 130 gr .. Next time I will try to dry with the door open at a minimum.
The baking sheet knocked on all edges, as expected)) later I will post photos of my debut macarons, if I can call them that))) and tell me my impressions

[firuza83]

firuza83, on your paper .... then you need to knock so that the air bubbles come out ... and if you need to pierce them with a needle ..
Even though they write about a perfectly fine grind ... not entirely true ... They were originally different in France, and with a coarse grind, and with a skirt, and without ... Even with cracks is considered the norm! It was at `` us '' that they began to polish and switched to Italian meringue, with it the result is more stable)

Added on Tuesday 03 May 2016 04:26 PM

firuza83, normal temperature .. I was the first to dry 160 grams, so that faster) I slightly greased it)
There are many videos from well-known pastry chefs, as they are like `` bezeshki '', with one click and put away .. And when tapped, the tails diverge ..
And with the door open ... I don't know ... the skirt grows at a temperature ... but then suddenly it won't rise ...
Everything will work out!

And with the door open ... I don't know .. the skirt grows at a temperature

it, I mean to dry it so that a crust is formed .. and then by 160 grams for 15 minutes for a "skirt"))

on your paper .... then you need to knock so that the air bubbles come out ... and if you need to pierce them with a needle ..

and it was in several small bubbles formed when tapping - pierced with a needle)
Well, in general, I am very pleased with the dessert itself !!! The taste is very unusual and delicious! Although the bezeshki themselves are very sweet, but with the right filling (I chose the sour filling instead of the chocolate one) they perfectly complement each other and get an excellent taste! In the middle, they turned out to be a little "stringy", almost chewy, most likely I did not dry them enough, I made big ones anyway .. After the refrigerator they become even better, I left a few pieces for tomorrow (although I'm not very sure that I can resist and not eat them right today)
well, here they are my mega-macarons .. a little "failed"

are getting better, left a few pieces for tomorrow

So they eat them for tomorrow))) But where can you resist the temptation ?!))
It was possible to knead a little longer ... not a smooth surface and porous ..
And the viscous, maybe not finished drying (the size probably matters) or stirred the flour badly ... But yummyooooo !!))

But it's delicious!)

Tan! Tasty is not the right word! It's insanely delicious !!! Even my husband was delighted, but he was generally indifferent to sweets. He said that he had never eaten such an unusual and tasty "cookie"
In short, I didn't have enough for a long time - I made another game. I will do it until I learn, well, or until the flour ends)) This time I planted 3 cm each, while they tapped me 4 cm of steel .. And dried it not at room temperature, but in the oven at 130 g with the door open for minutes 10-12 .. it didn't stick to my finger - I added 150 and closed the door. This time the bezeshki rose better, but the skirt did not form, but a cavity formed inside and a soooooo crust on top .. The bottom is smooth, the top seems to be shiny this time, but the skirts are still not .. and the cavity .. well, cracked. ..

Added on Friday 06 May 2016 00:02

I was interested in this baking technique - heat the oven to 230-240 g, insert a baking sheet with blanks and turn off the oven, close the door and leave them there in the turned off heated oven for 10 minutes. Macarons rose perfectly and with a skirt! Has anyone else tried this technique?

[firuza83]

firuza83, Yasmina, so for a crust and shine it is necessary to dry at a minimum temperature of 50 grams for about ... 3-7 minutes, no more .. then remove from the oven! For 5-10 minutes to cool to room temperature .. Heat the oven to 140-150 and dry.
Cracked from the high temperature .. The skirt was not formed because it did not cool to room temperature and the drying temperature (for airing) was too high. The cavity inside-poorly mixed flour ...
Any technique requires skill) .. They have professional plates too .. You can try .. Although my skirt is growing anyway))

[natapit]

natapit, Natasha, thanks for the recipe, how have I not seen it before! I have long wanted to try them.

[firuza83]

Listen, my dears, whether it's magic, or I'm not skiing for the weather ..... For the first time in my life I baked macarons according to this recipe several years ago. Everything worked out perfect. I exhibited a photo ..... Then, yak porobenno .....: pard: Today I decided to dispose of the proteins left over from the cakes, I read the topic again and decided to try to bake using the new technology proposed firuza83,. And off we go ... The almonds were not sown, the whites were not beaten ... By the way, they were not beaten to stable peaks ... Such a liquid white emulsion turned out ...BUT!!!!! Everything rose wonderfully during baking, the skirt was formed and the bottoms did not fall ... Here is the result

[silva2]

silva2, influenced by the phase of the moon and the direction of the wind)))

That's for sure....

[silva2]

silva2, what a charm!) but you can't guess them, sometimes you take a steam bath, you do everything right and still something doesn't work out ... And what technology did you use? Oven hot and off ?? The author of the video said that this technology has never let him down .. I'll have to try it somehow.

Yes, I preheated the oven to 240 degrees, put the macarons on and turned off the heating ... After 10 minutes I pulled it out ...

[silva2]

silva2, and the oven is electric or gas?

Electric

Well .... What, nobody else is experimenting? Yesterday I tried to make it on dry protein. Here is the result

[silva2]

silva2, Lena, well done!)) Norms turned out!) Only rough on top .. maybe you mixed the flour badly? ...

Maybe .... Or maybe the flour itself is too large .... I sifted it, while I sifted it, I was stunned by how much waste ... HER MAJESTY TOAD did the job. What was not sifted, shoved through .. The result, so to speak, is obvious.

[silva2]

silva2, cool ones turned out!) smart girl) but I just relaxed, I really need to start trying again and myself and dessert entot

This is my 3rd sample and I can say that despite the unsightly appearance, the taste is amazing. The main thing is to start, but there is nothing complicated

[silva2]

silva2, Lena, I somehow already wrote ... that they are trying to create a `` glossy '' look in our country (near abroad)) In France, any pasta is considered excellent !! albeit cracked !!))

not ... I also want to make beautiful ... I try ... but for now I'm just trying .... to no avail but

I did it in French and Swiss merengue) ... in Swiss it is more difficult, or something turned out) .. but more glossy ...
In French - lighter and more voluminous
In swiss


In french

Handsome men !!!! Which one do you like best?

[silva2]

silva2, Elena, thank you)
In Swiss ... the recipe has a little more sugar and flour ... they are denser))