Macarons

[prona]

prona, Natasha, thank you.

[Mayan]

Mayan,

Natasha, I never tire of thanking you for the macaroni recipe! Today I put on two baking sheets again.

[Mayan]

Mayan, glad to hear it! Thank you!

Natasha! And I am with the same gratitude! They come out so wonderful! They are painted incomparably with ordinary liquid paint, shine, tasteful!

[Elena]

Elena, thanks. I'm very glad that the recipe works!

tasteful!

And this is the filling

Natasha, these French "parasites" have already taken my whole soul out of me. With technology, everything is in order, an ambush in baking.

At 160 degrees with convection, and after 20 minutes my bottom is sticky and not baked. At 170 - 15 minutes, from above, the whites become mulattos, from below - it's still raw dough. What to do?

[Irina]

Irinaand what kind of stove do you have? Is there convection? What are you baking on? Silicone? Paper? Do they crack at this temperature? Is there a "skirt"?

Natasha, I have an electrolux electric, with all the other baked goods copes with a bang. I have never tried it, and only convection, and bottom + convection, and bottom-top. Skirts in the baking process rise so that I already and then, when I take it out, sit down. I bake on silicone, there are special markings, and ordinary silpat. The top does not crack, perfectly flat and smooth. They taste like - But Vidocq is still just for home use. The little one is happy, he gets so much "waste"
Tomorrow is another revenge (while 4: 0 is not in my favor), the squirrels are aging

At 160 degrees with convection, and after 20 minutes my bottom is sticky and not baked. At 170 - 15 minutes, from above, the white becomes mulatto, from below - it's still raw dough. What to do?

Irish, I got the idea that the whole thing is in the stove, mine, too, bakes very gently from below !!! There was never even a close fried dough, a light, but baked crust. I was advised to first only turn on the top, then top-bottom. And convection, it seems to me, is not for the protein version of the test. I also need to try, there is also a silicone special.

Olenka, everything else she bakes perfectly, including the meringue. And it is with convection And the meringue is much more protein ... And I did them, and in the same oven, HERE

[Kara]

Kara, a riddle, however! I must try it, I never baked pasta, even though the rug has been lying for a hundred years! My delicate oven, but I sin on the dacha voltage. It just bakes a little longer than in Moscow.

[Karachka]

Karachka, I agree to accept everything that so far comes out only for home use, I really love homemade

Olya, the funny thing is that I got them, playfully, when I had a gulkin nose for experience in this whole confectionery topic. Now I'm much more experienced, and I know about all sorts of meringues and know how to do them, but come on, they don't work, and at least crack. I have never dried flour before
And now everything is according to science, down to a millimeter and a millimeter They take revenge on me

[Irina]

Irina, it seems to me that the temperature is high. Macrons must be dried (up to 160 ℃, the drying process is in progress - then baking). Try to remove up to 140-150 ℃ and do it on parchment, it does not absorb heat like silicone. One more thing .... Try to put another tray down (under the macrons tray), but which will be hot in the oven (did you understand it?).
These are thoughts out loud. But remove the temperature unambiguously, this is not decouise, the oven does not need anything - just dry.

[Karachka]

Karachka, I agree to accept everything that so far comes out only for home use, I really love homemade

If you promise to bring "mince-beaters" - I will give it to you

Added Thursday, 09 Mar 2017 11:55 PM

Irina, it seems to me that the temperature is high.Macrons must be dried (up to 160 ℃, the drying process is in progress - then baking). Try to remove up to 140-150 ℃ and do it on parchment, it does not absorb heat like silicone. One more thing .... Try to put another tray down (under the macrons tray), but which will be hot in the oven (did you understand it?).

Natasha, I'll try tomorrow, by the way, I always knead at least 110 grams of proteins (I'm too lazy with a mixer, and it hits 55 grams of keshka), and I get two baking sheets. I put them one under the other with a minimum gap. So on the bottom, it turns out better. But still not as it should be. That is, the upper temperature is enough? Do you think one oven at a time? And the second one on the table won't stop?

I think in another six months, and we will start traveling, so you collect all the pasta. Are they well kept? (I twisted this so elegantly so that they would not be considered a flood)

[Natasha]

NatashaThank you so much for this airy luxury !!
12 minutes was not enough for me. It was baked, or rather dried 20.
135 gr with convection. SHIKARDOS !!!!

SHIKARDOS !!!!

Oh, Zhanna, and really a real CHIKARDOS Well, such an expressive photo is a feast for the eyes. By the way, I also need 20 minutes - my oven is very clumsy :)))

[Jeanne]

Jeanne, looks very impressive! The beauty!
And these are mine, for the mood

[Natasha]

Natasha, I make pasta according to your recipe, mixed flour with powder with one half of the protein, this is such a thick mass .. Not too thick I have it ???

[Yasmina]

Yasmina, no. Perfectly normal.

Here's a macaroni ...
Thick ... The hand gets tired of kneading, I've been stirring for 10 minutes ... Something is wrong ... But what ?? Everything according to the recipe, even 1/4 tsp. added protein to the first batch ... Continue stirring further, with the hope of liquefaction? Or already to no purpose? Damn, this is already the Third batch of pasta, I won't survive if it is also unsuccessful yesterday, I did it according to Tanya's recipe from the preparatory class, and on the Italian merengue from the Internet the recipe, both did not work out ((it seems that I already did it twice with this flour, but chocolate, they perfect .. and without cocoa it is impossible to master these pasta (((

[Yasmina]

Yasmina, is this mass with Italian meringue already?



Are you interfering with a silicone spatula? Is there anything harder made of plastic?

[Natasha]

Natasha, yes, with the meringue already ... There are no plastic scrapers, I added a little more protein ... The macaros are already in the oven ... It seems so far everything is fine .. The skirt appears, does not crack, the top is smooth ..
But no ... some have cracked the top. (((Damn ...

Yasmina, the dough is very thick. The correct dough should be poured from the spatula with an even ribbon

Some have cracked the top.

Sadly .... the temperature needs to be reduced.

[Kara]

Kara, Irina, so this is understandable .. I'm worried about the question why it became so thick ?? What could be the reason..

the temperature must be reduced.

yes .. the second batch of this batch was baked at 130 g, but the cap also cracked .. The first batch was not baked, apparently, after the oven it shrank a little .. in general, the view was completely held for 20 minutes .. having reduced T to 140 g .. (in my oven it is only 120-130) the second batch was kept for half an hour ...
Or something is wrong with the stove ... or something is wrong with the pasta ... Perhaps I planted them too thickly ?? they are tiny, 2.5-3 cm, but the puffs turned out .. Perhaps due to the fact that the dough is thick, poorly baked .. from this and shriveled .. I would have coped with cracks - I would have drawn the desired pattern, masked .. but here is an uneven view - alas, you can't hide it ..

[Yasmina]

YasminaFirst, check that all the ingredients have been weighed correctly and that nothing has been forgotten. Secondly, a thermometer. Are you sure the temperature was 118 ℃, and not more (much). Thirdly, eggs, if you write that it comes out only with cocoa, and it is with fat, that is, it liquefies the beaten protein, then maybe it is worth changing the brand of eggs?
Tall and not baked due to the thick dough.

well, they shouldn't bake for 30 minutes

[Natasha]

Natasha, and what gives T syrup more than 118g ..? Unforeseen density? I am not strong in this ... I cook the syrup without a thermometer, like a cream, a little undercooked ...I weigh it to the nearest gram, on an electronic scale, there is nothing to forget, the list of ingredients is not that long)) I beat the whites in a stationary mixer, there is no problem with this, but when I pour the syrup while it pours to the bottom, the whisk takes half of itself ", a part along the wall with threads goes ... Here I have a meringue and less comes out ... BUT .. My pasta before the Italian meringue turned out to be very thick ... that's what alerted me .... what could be the reason ?! The eggs are now village eggs, their own ... Yesterday's squirrels) aged ... Although I do not get hung up on this))

Irina, yes! Almost 30 minutes at 120 g .. But even so, some were not baked, after the oven they shriveled a little, but less than the first batch ...
I'll try to do it tomorrow. Natasha, what recommendations will you give, taking into account my failures of the seglion?)

I beat the whites in a stationary mixer, there is no problem with this, but when I pour the syrup, while it pours to the bottom, the whisk "takes away" half of it, some of it goes along the wall with threads.

Try to do it by hand. Then all the liquid will enter without residue.

what gives T syrup more than 118g ..? Unforeseen density?

The amount of liquid in the syrup and something else clever, but I'm not a technologist. If the mass is too thick, then try to remove the syrup a little earlier.
And good luck! every time my heart stops, after closing the door.

[Yasmina]

Yasmina, maybe the flour is large, it looked like it was like purchased flour, a very thick dough and did not liquefy. Yesterday I looked and thought, just like my last.

[Oksana]

Oksana, I already sift it through a fine sieve, although I did without it before, when I did it myself, the surface was still smooth it turned out ... I will try it today with a hand mixer. Maybe something good will come out)
And so, attempt number four)

[Yasmina]

Yasmina, I assumed so, because it was on the purchased flour that I did not succeed. And on homemade it turned out and I didn't even sow flour afterwards, only powder. I also noticed that on a silicone mat they bake longer, on a Teflon mat they worked better. This is what I noted for myself. I already wrote about the temperature, but I have gas.

[Oksana]

Oksana, I also have gas ... I don’t make flour .. It doesn’t work, and it’s a long time ... Maybe some sugar is not like that ... ?? I myself grind it into powder ... I don't have any doubts about anything else ... I've already made pasta from this flour, more or less normal pasta, homemade eggs, the freshest, aged proteins, dried flour, that's just sugar since then another is bought, although the brand is the same ... the batch is different ... Has already gone through everything, who is the last to do ??

that on a silicone mat they bake longer

Regular silicone mats are not suitable for pasta. And Chinese with markings too. They are dense and heat up too much, so the cookies are not dried, but baked. Wet sticky dough after baking is not raw dough, as many think, and "cooked". Only Silpat is suitable for silicone. Better to bake pasta on parchment or teflon paper

[Irina]

I didn't dry the flour on purpose. My nuts dried, but at room temperature. Tanya wrote you can dry the nuts, maybe the flour does not have enough moisture, why dry it? This moment is strange, is she not standing in a humid room? Maybe I make the powder myself, but I play with the powder longer than with flour. I sift twice through a very fine sieve.



Irina, I have a silicomat rug, where these metal threads (or whatever they are) are baked on it, but slower! I didn't really like it on paper because they grew crookedly on it, although the paper is good.



I don’t like this drying of flour, I saw them dry the nuts before grinding, but I would just cook the nuts in advance and dry them at room temperature. Overdried nut "swells worse" in baked goods, if I may say so! It's like dried flour, it needs more moisture! : girl-th: I'm out of options

nor did I grow crookedly on it

Oksana, they don't grow crooked because of paper. There can be two reasons:
1.washed meringue
2.Mixed pasta

Girls, why are they shrinking ???

[Yasmina]

Yasmina, I don't know, but I guess it somehow depends on temperature and humidity.

her, girls! then kapets just .. today, it seems, the pasta was as it should, it dripped off the spatula in a triangle, the gloss-mother-of-pearl was .. I beat it with a hand mixer, the meringue eventually came out more than when I beat it in a stationary .. crust covered quickly, about 25 minutes .. my finger is not lime, everything was perfect .. I put it in the stove - for 4-5 minutes, skirts began to rise, they turned out so beautiful, a flat hat, a skirt .. from the left edge I looked at the caps started to crack (there I always have more fever), I turned it down a bit .. and I see - they started to shrink, the heat would have left, everyone's top would have cracked .. I don't know ... I'll try next time not to dry the flour ..

Maybe even a little less temperature.

That's right, as soon as I subtract T a little, the macaroons immediately began to shrink .. (((Damn, of course, you can achieve a good result using the method of experiments .. find the optimal one. T for them near your oven, adjust it for macaros with MB and BZ .. but where can I get so much flour and time ?? I have already exhausted a pound of flour over these two days .. ((

[Yasmina]

Yasmina, try to put a baking sheet on top so that some of the heat will take over. Just put it in the oven along with the macrons.
It's a shame when it doesn't work out ...
If the marriage is slightly dried and ground into powder, then a beautiful crumb for decoration is obtained.

If the marriage is slightly dried and ground into powder, then a beautiful crumb for decoration is obtained.

her, for decor does not remain)) I have three eaters of production "marriage" and for pasta there is a queue at all)))

That's right, as soon as I subtract T a little, the macaroons immediately began to shrink .. (((Damn, of course, you can achieve a good result using the method of experiments .. find the optimal one. T for them near your oven, adjust it for macaros with MB and BZ .. but where can I get so much flour and time ?? I have already exhausted a pound of flour over these two days .. ((

strange, maybe she turned it down sharply and they didn't like it, or maybe they shouldn't have turned it down. Sometimes the baking sheet is turned. Find the optimal temperature, yeah! Expensive pleasure to fill your hand

Expensive pleasure to fill your hand

that's it!)

My long-suffering ... embellished them a little .. but where to go .. go ... the color darkened the photo a little, under artificial lighting .. in real life they are soft pink .. such a kind of "craquelure" on macaroshkas)) no one else has had this

Have you decorated them with food gold?

Have you decorated them with food gold?

Yes, why??))
To me, in addition to flowers), against their background, they will not pay much attention to the "defective" macaros ... I hope ..