firuza83
Vika, youngster !!! Very cool pasta
Kinglet
firuza83, thank you, Yasmina, there is still, of course, something to work on, but today there is simply no limit to my happiness
Mari_M
Vika, macaroshki is just super!
Reset
NatashaI'm bringing my pasta cooking report
Macarons
Never tasted them before. I don’t know what it should be, whether it worked or not. Natasha, what do you think in appearance?
Cvetaal
Natasha, thanks for the very detailed pasta recipe, I decided to try it, and that's what happened, of course, far from ideal, but I will try Macarons
prona
Hope, SvetlanaThank you for your trust and reports! Macrons scoring
Quote: Reset
Natasha, what do you think in appearance?
It turned out. Inside "fleshy", as it should be. The skirt is in place. All OK
Svetlana, if this is the first attempt, then generally great! There is a skirt, then everything is in fashion
Cvetaal
Quote: prona
if this is the first try,

Natasha, for the first time in her life, did something, she wanted to try something so sharply, but there was no almond flour, she ground unpeeled almonds, so the macaroons were speckled. Next time I will do everything like an adult with peeled almond flour
prona
Quote: Cvetaal
Next time I will do everything like an adult with peeled almond flour
And this is not important. It is considered correct in the union to be perfectly smooth surface. In the rest of the world, this is allowed, and sometimes welcomed, in order to emphasize the taste of the filling.


Added Sunday 20 Nov 2016 11:05 PM

We are all such perfectionists.
kirpochka
prona, Natasha, today I made according to your recipe for 1/2 portion (there was no more flour). I set the temperature to 137 (it seems to me that my oven is lying a little), in the 5th minute skirts began to appear on those that were from the back wall, then on the others - the oven probably heats unevenly (I did not notice it in biscuits) .. Baked for 14 minutes , after 10 minutes turned the baking sheet. But the most important thing is that the skirts are (albeit not quite the same as they should).
Macarons
Macarons
Natalochka, thank you very much for the recipe and advice !!! : rose: What do you think I need to change in order to achieve the desired result?
prona
kirpochka, thanks for taking the risk and doing!
Quote: kirpochka
at the 5th minute, skirts began to appear for those that were from the back wall, then for the rest - the oven probably warms unevenly (I didn't notice it in biscuits) ..
This is in almost all conventional ovens, but only visible on small and sensitive baked goods, and pasta is just that.
Quote: kirpochka
What do you think I need to change in order to achieve the desired result?
In theory, I can suggest that the dough is liquid
kirpochka

Quote: prona
thanks for taking the risk and doing!
Natusya, thank you very much for the recipe! Vika told me - do not translate flour and do it in Italian merengue, but I did not listen))))
Quote: prona
the dough is liquid
It seemed like the dough was good, it flowed so slowly from the shoulder blade ...
prona
Quote: kirpochka
It seemed like the dough was good, it flowed so slowly from the shoulder blade ...
They are harmful, whatever one may say
kirpochka
Quote: prona
They are harmful
Et, exactly))) But we will defeat them)))
Mari_M
prona, Natashahere are my terrible macaros
Macarons


Posted Saturday 26 Nov 2016 07:35 PM

I seemed to do everything strictly according to the recipe, but alas, nothing happened. What did I do wrong? Baked at 135 * C for 12 minutes
prona
Mahfuza, what a pity
Now for the macros:
1. judging by the cracks, they were trying to rise. So the temperature is still high.
2. Is the dough a little blurry or does it seem to me? Can mixed
Mari_M
Quote: prona
Now for the macros:
1. judging by the cracks, they were trying to rise. So the temperature is still high.
2. Is the dough a little blurry or does it seem to me? Can mixed
So tomorrow I'll try to lower the temperature a little more.
I don't know, I probably mixed it a bit or hit it too hard
I will repeat and report tomorrow
prona
Mahfuza, good luck! Try putting one or two pieces on a separate baking sheet and first put them in the oven.
If there are skirts in 7-8 minutes, then play the whole game.
If they hunch back again, then lower the temperature (and hold the oven ajar for a minute so that the temperature actually drops), and then put the whole batch.
Mom Tanya
prona, Natasha, we are happy)))) Thank you !!!!! I was so afraid of cooking this syrup ...) Now I want more. Others.)))
"Watermelon"
filling - butter cream with lemon zest
Macarons
prona
Mom Tanya, Tanya! How lovely
Thanks for showing me!
anuta-k2002
Mom Tanya, Tanya, super idea! I'll take it on board!
At what point did you draw bones for watermelon?
Mom Tanya
Quote: prona

Mom Tanya, Tanya! How lovely
Thanks for showing me!

I liked the process!)


Added on Tuesday 29 Nov 2016 20:53

Quote: anuta-k2002

Mom Tanya, Tanya, super idea! I'll take it on board!
At what point did you draw bones for watermelon?

Anya, already assembled, by "applying" a brush. Fast.
Ljna
Mom Tanya, watermelons are good! great idea
prona
Quote: anuta-k2002
At what point did you draw bones for watermelon?
In principle, macrons can be drawn at any time. Both fresh and lying. Only "artistic" spraying is best done on fresh ones from the oven, then the paint dries instantly and there will be no extra smudges.
Tati
Quote: prona

!
And I love Nina Tarasova very much. I dream of getting to her master class And for accuracy to the gram, too (you have not seen such and such recipes with 2.5 g of salt!) By the way, I advise you to pay attention to her reports from MK, there you can peep something in the photo.

You know, today I came from Nina Tarasova's MK. Yes, the desserts are beautiful. But I would not advise going to her
LisaNeAlisa
And I did it!Macarons
prona
Anita, congratulations! Pretty ones!


Added on Friday 09 Dec 2016 10:01 AM

Tati, what MK were you on? Demo or hands-on?
Mari_M
NatashaPlease tell me why the macaros' skirts seem to be slightly sagging and bulging? Not really, but still it is clear that there are errors
prona
Or the kneading is not entirely correct - the dough is thin, or, as I understand it, rewinding from the top. In the photo there are even ones further away.
Mari_M
I still made friends with macaroshkas, but I don't know I want even better quality. Look here
Macarons
kirpochka
Mahfuza, Smart girl))) Congratulations !!! Did you add dye or coffee?
Mari_M
Nataliya, Thank you dear! I added cocoa, now I want to try it with dyes.
prona
Very, very! A little "tails" are visible, maybe it was worth stirring again or twice? And so the view is very marketable!


Posted on Friday 09 Dec 2016 02:21 PM

By the way, even if it turns out perfectly, this does not guarantee success in the next game. The humidity in the room will change, the flour grinding will be different or something ...
firuza83
Mari_Mhow cool! Puzatiki straight
Mari_M
Quote: firuza83
Mari_M, how cool! Puzatiki straight
Yasmina, thank you dear! How many did not interfere in any way and did not bang the baking sheet on the table, they did not want to swim at least a little, so to speak I had to correct the tails with a damp finger
Albinka (Alya)
Natasha, yesterday I tried to make pasta, but something went wrong (
like the syrup cooked up (although I'm not sure, since there is no thermometer), they dried well, they did not stick. And when I put it in the oven, they all began to crack, in the end this is what happened
Macarons
prona
Albina, what a pity! Most likely the temperature failed. Try to lower it by at least 10 ℃. My first ones were the same ....
Maryka
Natasha, I just got to thank you for this recipe. I got it right the first time. And to NG I made macarons for gifts, here:
Macarons
I added quite a bit of dye, so they are pale, but beautiful and tasty.
prona
Mayan, wonderful set! And who said that only bright colors are needed ?!
prona
Christmas trees
Macarons
Olga
: girl_love: ah, Natasha, what Christmas trees !!! Miracle - you are a craftswoman.
prona
Olga, thanks but not mine, an idea from Instagram
kirpochka
Natasha, the Christmas trees are super !!!
prona
For the mood
Macarons
kirpochka
Quote: prona
For the mood
How wonderful they are)
prona
Nataliya, thanks I really like the two-tone and masenkie!
ElenaS
prona, Natasha good evening. can you tell me how much pasta without filling can be stored in the freezer?
prona
Elena, you can store without filling in a cool dry room, of course, hermetically sealed. I have a control copy for two months already. And that's all, but I think that with the addition of the filling and the night in the refrigerator it will be OK. Only filled macrons are sent to the freezer.
ElenaS
prona, understandably. Thank you. I'm again in frustrated feelings (they don't come out and that's all .... the first ones stuck. I'll finish them off anyway!


Added Monday 16 Jan 2017 02:47 AM

prona, Natasha and here's another question .. tell me what they are inside you? straight "meat"? i.e. there is no emptiness at all? I have a bottom, soft, it falls through when pressed, when I break pasta there are small voids inside? I just know there are recipes, for example, Andy's, his recipe allows for emptiness, but it's decent there, he himself spoke about it. How about you, the inside is straight from top to bottom and no voids?
Maryka
prona, Natasha, how to make brown pasta? How to tint them with cocoa or chocolate?
prona
Elena, in kindergarten this was discussed from the point of view of a technologist. In principle, this is permissible and did not reread the technology, but ideally it is possible without voids. I always have emptiness, I have already stopped bothering about this. If the temperature rises, then 100% of the marriage.
Mayan, best of all with a dye. And since cocoa, but you need a lot of it, and this can affect the structure of macrons.

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