Alain Ducasse Macarons

janka,

Thank you, they are so delicious that I want to cook them over and over again.

Natasha!
Thank you very much for such a wonderful recipe! Everything worked out! I did a test batch - I interrupted the cream, squeezed out the pasta incorrectly, but this is all nonsense! The main thing is that I realized my mistakes. And the skirt turned out to be good! And the taste - - my daughter returned from Provence a week ago, she said the taste does not differ from those that she bought there! Low bow to you for such a master class.

Natalia thanks for the recipe. I only work with this recipe, I do the same. Here's what happens

And such (there really are still others)

I was asked to make such delicious treats to order, but I have not tried baking yet, I only thought to buy almond flour, but today customers are already demanding to say how much will it all cost? Can someone tell me which of these products is the output by weight, so that at least the cost price can be estimated?

count by pieces, I don't know the weight, print the arithmetic value of one, approximately 35-40 grams

Natasha, thank you! I will somehow figure it out

Macarons with raspberry ganache

Macaroni with chocolate raspberry ganache

Chocolate macarons with Cointreau liqueur and candied orange fruits

Pistachio pasta

pistachio macarons with chocolate ganache

Hello. Tell me, please, I've made macarons, but there are two BUTs, they have not formed a skirt and they are bubbly from the top, and not glossy and even. What's wrong?! Helpp

Hello,

The secret of pasta is a simple rule - do everything strictly according to the recipe.
Major mistakes:
- overwhelmed proteins
- almond flour too coarse
- under-kneaded or too kneaded pasta dough
- did not stand enough time for crust formation

I also made pasta several times and they did not work for me. I read about possible reasons and tried to follow all recommendations.

Good luck!

natapit! Thanks for the recipe! I was very afraid that nothing would work! Of course, it's far from ideal, but for the first time I'm happy. Delicious!

[Girls]

Girls, believe me, you have very beautiful pasta, and we can say they are no different from the ideal. To the question of my headmistress: What should you bring from Paris? I, without hesitation, answered: Macarons
These are the real ones, from Paris. I put an almond bone next to it, for scale

Hello. I have a few questions. If I want to grind almonds myself, how many nuts do I need to take, also 110g? How many pieces are obtained from this quantity of dough? To get pistachio, do you need to grind pistachios instead of almonds?

For pistachio pasta, I ground pistachio flour from peeled pistachios in a coffee grinder, but since I had almond flour left, I added it (about 4: 1). I think that for 110 g of almond flour, you need to take a little more peeled almonds. In any case, it works for me. From 110 g of almond flour, you will get about 2.5 standard baking sheets of ready-made pasta halves, if you make them about 3 cm in size and set at a distance of about 2.5 - 3 cm.But it all depends on the size of your pasta and the distance between them.

The answer came late, but he would not have saved me))))) I did everything wrong that could be done))) It began with the fact that I put the almonds in the oven to dry and forgot about it. Grinding fried almonds, flour did not work, the first batch turned into marzipan, the second did not grind intensively and it turned out crumb.The proteins did not whip, apparently the mixer is weak, the mass turned out to be thinner than condensed milk. I put the crumb in there (it didn't get thicker) and poured it onto a baking sheet with a spoon. Splashes of various forms became covered with a film in half an hour. No longer believing in anything, I put them in the oven, surprisingly, they even rose and a skirt was formed, although everything is very thin. Fillings, and I swung at 4 different fillings))), also did not come out on top. The first was an orange Kurd, at first everything was fine, but I overexposed him and he curled up. I was sad and just in case I tried to mix this brew with the failed almond flour-marzipan, it turned out to be an orange-nut mass, quite tasty. The second was white chocolate ganache with strawberry puree, all is well. but it remained liquid and did not smell like strawberries)). The third mascarpone + blackcurrant puree, tasty, sour, but it is not clear what blackcurrant is))) The fourth mascarpone with peach puree, tasty, sweet, but does not smell of peaches)) I started my crooks and in the refrigerator. You know, it's still delicious and tastes like in cafes.

Pistachio pasta

tell me there you have peach mango it. as I understand it, fruit in cream. tell me how do you cook it?

and the way out is written in halves or in ready-made cakes?

I made pistachios on white chocolate and cream + ground pistachios
Mango - on mango Kurd ...
212 g very ripe mango pulp, peeled, pitted and diced
50 g sugar
2 tbsp. l. lime juice
2 large egg yolks,
a small pinch of salt
32 g butter, softened
food coloring for decoration.
It's the same with the peach.

Hello to all the "pasta" fans!
My first experience (with baking on normal parchment and with hot syrup, so-called Italian meringues) was quite successful, both in appearance and taste, but I don't want to draw circles every time ...

there is a special silicone mat for pasta. tell to plant in a smaller circle or a larger one. do they blur or not? who had experience with the rug? https: //Mcooker-enn.tomathouse.com/s-image/2568/index.php@productID=336

Thank you so much for the wonderful recipe, I did it for the first time, I really enjoyed it

Take my macaroni, mint, lemon and blueberry as well. Thank you very much Natalia for the recipe!

I got hooked on them thoroughly



With salted caramel, drunk cherry and pistachios.

Macarons "Strawberry with cream"

[Elena]

Elena, Irina, Iriska, girls, you are just fairies !!!

[Iriska]

Iriska, did you paint it with chocolate on top? and the color is so interesting .... coffee?

[Anka_DL]

Anka_DL,

it is a brown American colorant .... a drop .. .. made the wedges with a toothpick .... you can paint with a brush or paint with icing.
You can dream as you like

Macarons - chocolate (1 tbsp of cocoa was added to the mixture), filling - chocolate ganache with orange zest and Cointreau, in the middle - candied orange

I think it's time to open a separate topic on pasta ...

French meringue

[Iriska]

Iriska, It is high time! such recipes are great!

I think it's time to open a separate topic on pasta ...

And the theme is needed! So I want to learn how to make them .... And to make multi-colored you just need to add a dye without flavorings to the pasta themselves ?! and the flavorings in the cream already ?! And then the multi-colored look so beautiful ...

Natasha, thank you so much for the recipe! The tasty food is incredible!
I did everything according to the prescription (I took 0.9 from the norm). Some of the girls asked how much it turns out at the exit - it turned out 26 pieces of cakes (that is, there were 52 halves), with a diameter of 4 cm, the weight of the finished cakes turned out to be from 15 to 20 g.
But I still have so many questions .... Firstly, it seems to me that my skirt is too small, I would like to achieve that it was higher, maybe who knows how ???
Secondly, about a third of the baked halves turned out to be smooth, beautiful and homogeneous inside, and 2/3 - cracked on top, lagged badly behind the paper and inside the bubble.Moreover, all this is from one portion of dough and baked on one baking sheet!
Here are the beautiful ones:

But the ugly ones:

Girls, help with tips, how to do them right?
It turned out, of course, sooooo tasty, there is a crust on top, there is light moisture inside, everything is as it should be. But I would also like to observe the appearance so that customers can offer
I read the whole Temka, in one place Natasha wrote that the bubble was inside due to the fact that "the whole problem is in the proteins - air got in", explain how it is? I whipped the whites as Tortyzhka taught, in general, like meringues, maybe you need to beat them less? Can someone guide you on the whipping time?
She kept the separated halves on the table for more than an hour, the crust dried very badly, perhaps because of the heat, then she brought in a fan and began to blow them off, then things went better In general, do not leave attention, girls

and on the table a baking sheet with the laid-out cookies tapped so that the air came out?

[natalia76]

natalia76, and I did not know about it but how hard to knock and for how long?

I saw in several MCs for making macarons and I do it myself: when they planted macarons on a leaf, lightly tap them on the table, first with one side, then with the other, I do it from all four sides
you do not need to knock for a long time, several (2-3) taps from different sides, this is enough, maybe less will be required, you will see for yourself, they are immediately aligned
then, as it was said, air comes out of them, they level out, become even, round cakes, and rise evenly, do not crack
if I find a video tonight, then I'll put it in, now I'm running away to the dacha
specially yesterday, the squirrels were separated to age, today I will try to make macarons, if I don’t work in the trash at the dacha
I'll count then how many times I will knock))) on MK, I think I won't be enough

Girls !!!
I'm all envy !!!!!
You have such beauty !!!
And I just started, but I already see that something is not right.
They turned out to be thick, and do not spread, do not shine. Look, eh ??? What is wrong??

[Larissa]

Larissa, of course, I am never an expert, only a third turned out to be normal, but it seems that you have coarse flour, no? Did you make or buy flour yourself?

[Nansy]

Nansy, bought, Natasha

I watched various videos, and many of them succeed in coarse grinding, I have already baked, not that!
I will torment them further !! Want!!!

I will continue to suffer them !! Want!!!

Similarly)))

Larissa, the flour is definitely not like that. Even purchased flour must be passed through a sieve several times. I am doing this:
1.Pour 1 tbsp almond flour into a sieve. l., sift, what remains (and this is often more than half) I pour into a separate bowl, so the whole portion.
2. Then I add powdered sugar to the deferred flour and grind in a coffee grinder (or a multi-grinder) at the lowest speed for no more than 3-4 seconds. Powder is needed so that the almonds do not immediately go astray into butter. I repeat procedure # 1, and so on until all the almond flour is sifted, it should be structured like ordinary wheat flour.

It takes at least an hour to prepare flour for one portion, this is the most dreary part of the process.

Confirmation of the correctness of your actions should be ideally smooth dough, which, a couple of seconds after you squeezed it out onto a baking sheet, flattens, that is, there should not be a "pipok" on top.

And for shine, they must be kept on a baking sheet for at least 30 minutes at room temperature. If you gently touch the cookie on top with a wet finger and there is no dough left on your finger, then you can put it on baking.

I hope my recommendations will be useful to you.

[Kara]

Kara, Thank you! I went to make another batch!

Girls, I'm reporting!
I managed to bring the dough to the desired consistency (thanks for the tips, I sifted it until I lost my pulse!)
For some reason, a "crust" did not form for a very long time before baking.
And then, the skirt grew !!! And she fell! :-(
So for now, without a skirt, but I do not lose hope, I am experimenting further !!!

[Larissa]

Larissawhat handsome men! So my skirt is very thin turned out, if you solve the secret - share it!