Macarons

[Yasmina]

Yasmina, disguised well the identification skirt is, taste does not depend on appearance.

To me, in addition to flowers), against their background, they will not pay much attention to "defective" macaros ...

They certainly won't!

Yes, why??))

And the fact that the decor is more expensive than the cookies themselves



Today is the day of miracles.

At first, the meringue did not whip. So it remained liquid after 5 minutes of beating, and after 20. Poured out. Cooked over again.

Here is the first baking sheet



Here is the second



Naturally, the same dough was deposited in the same way, baked at the same temperature, on the same paper and baking sheets, for the same time. With only one difference, the first baking sheet was deposited as soon as the dough was prepared, the second - after 15 minutes, the dough at that time was in a pastry bag, pinched on both sides.

Can anyone explain this to me?

Also Natasha, I wanted to ask, did you ever make the halves yourself in advance? Where to store them?

UPD: I myself found the reason - my oven. When she shows me that she has already warmed up to 145 degrees, then she, bastard, lies and does not blush. I began to warm it up 15-20 minutes before planting the first batch. Finally, it worked out.

Where to store them?

I keep them in the freezer in a sealed container. When necessary, I take it out and fill it. As good as new.
And yes, my oven is also lying .. at least 15 degrees .. judging by the hinged thermometer ..

[Yasmina]

Have you ever made the halves yourself in advance? Where to store them?

Freezer, sealed

And yes, my oven is lying too

Only new professional ovens do not lie ... we are very, very far from such
Yasmina, while I was writing all the questions were answered

Girls, do you need to defrost them after the freezer? How? Or can you start right away?
I'm getting ready for the 100 macarons marathon

[Irina]

Irina, you can start right away. Good luck with the marathon



The last chef I worked with first started stuffing it, then left it in the refrigerator for a day, and then freeze it. As an option.

I made macaroons, probably overexposed, a hard hat, you bite through the void under the whole hat at once, the skirts are not big, you start eating and everything sticks to the palate of sweet flour, it is also coarsely ground, dried for 20 minutes at 135 temperature, took several pieces, but they in the hands rustle like crackers.

I will repeat unequivocally, probably it is necessary to sift all the flour into a fine sieve.

[Svetlana]

Svetlana, 20 minutes is a bit too much, they should be soft inside. But even in this case, if they are built in the refrigerator with the filling, they will be softer in a day.
For good, freshly filled macrons should mature for 24 hours.

[Kara]

Kara, pretty. Girls, I turn on my oven as soon as I start making pasta. The temperature may not be stable at first. Well, while everything is warming up (my baking sheets with stones).
Yasmina, and you have gold and silver ?.

[Oksana]

Oksana, gold on small ones, mother of pearl on large ones ..

[Yasmina]

Yasmina, beautifully! I liked it even more with mother-of-pearl!

I rarely write girls here, but I really wanted to share my knowledge. I have re-read and tried a lot of things. As a result, I collected everything in one piggy bank.
So the first flour:
I cook it myself or from almond flakes or from nuts. It is most delicious from a mixture of almonds + hazelnuts, almonds + hazelnuts + peanuts, peanuts + hazelnuts. For flour, I dry the nuts in the oven, it is possible in a pan, I let it cool well, preferably overnight. I grind the sugar into powder, combine the powder with nuts, and in a coffee grinder for 15 seconds, a rather fine and airy flour is obtained.I add one part of the protein to this mixture and mix thoroughly.

Now the syrup and proteins. It is not at all necessary to age them, I immediately take fresh eggs and beat them. Boil the syrup over medium heat, and at the same time beat the whites at low speed, the whites should look like beer foam at the time of pouring the syrup. When the syrup reaches 118 grams, I increase the mixer speed to the maximum and pour in the syrup in a thin stream. Beat up to 45 gr. The state of proteins is called "bird's beak". In two or three stages, I combine the meringue with pasta.
Regarding dyeing, the structure of the dough is better when adding dry paint to the syrup, but you can also paint the finished dough with gel dyes, and I divide one batch and paint in 2-3 different colors.

Regarding baking, I baked and baked at 130, 140, 160, 240, 180 without convection, at a low temperature inside the void, and 180 for an ideal result! photo attach baking 13 min
my proportions 200 grams of powder 200 grams of nuts 200 grams of sugar 65 grams of water (by the way, if you suddenly pour more, it's not scary, the syrup will not reach the desired temperature until the water boils away) protein 2 times 72 grams each

From this amount, 35-40 pieces are obtained.

[lenchikh]

lenchikh, and the nuts are already peeled, or you grind them in shalushki?

[Loksa]

Loksa, if my answer is still relevant, I grind hazelnuts in scales.

Girls, I’m to you for help, I can’t guess with the temperature, they bake for about 20 minutes, it doesn’t work less, because the lid goes around, and when it seems that the color is fried (((dirty ... I tried the temperature from 130 to 140 hail ... My oven bakes biscuits for 160, maybe someone can tell me it's a pity everything is good and there is a skirt and meat ... but the color is horrible and just literally in a minute or pull it out like the lid goes on ... they are fried right in a minute

[Marina]

Marina, I would lower it to 110-120 ℃ and add convection if available. Or under the same conditions (yours), but put an empty baking sheet on top.
In any case, you need to experiment, because the recipe should fit your oven.

[Marina]

Marina, I would lower it to 110-120 ℃ and add convection if available. Or under the same conditions (yours), but put an empty baking sheet on top.
In any case, you need to experiment, because the recipe should fit your oven.

There is convection, thanks, I'll try.

Hello everybody! Can I tell you a little about how I started and how I make pasta now? I'll make a reservation right away, I'm not a pastry chef, I'm a lawyer by education
Once I wanted to thank a friend, or rather his wife, and thought for a long time what it was to come up with a tasty one. I went online with the request "top of the best desserts" and saw pasta. I hadn’t tried them before and thank God, otherwise I wouldn’t have done them at all.
First batch and first luck. It turned out perfect.
After a friend and his wife tried, they asked to do it again and again, which I am very glad to say frankly, well, who would not like it if they say that your cooking is a masterpiece?
But it was not there. The next wish is to make them less sweet, they are very cloying, but we don't really like sweets)))))))
This is a twist, I thought.
Well, what can't you do for your friends ???
That's where it started. Frankly, I was furious, said - that I would once again dare to bake them, no way, there were even tears
Not a single kg of almond flour consumed, but I did it !!! Macaros with less sugar are no longer a fantasy for me, but a reality.
I separate the protein from the yolks in the evening and leave it on the table until the morning, about 12-14 hours on average, but I also got it from fresh at room temperature.
So the recipe, who is not afraid, try diet pasta

150 gr. almond flour
50 gr. squirrel
60 gr. icing sugar

50 gr. squirrel
140 gr. Sahara
100 g water

Only on the Italian merengue I did it. Neither French nor Swiss gave a ride

Knead not for long, look at the pasta. It should be as it should be - stringy, ribbon.
I wanted to insert a photo, but it does not work (((
They dry for about 1.5 hours, but here it depends only on humidity, as soon as the lid does not stick to the finger, I immediately turn on the oven to the top + bottom to a temperature of 125 ° C.Depending on the baking sheet and on what I bake, as well as how quickly they are eaten, I bake from 20 to 35 minutes (this is if stored for a long time and with a damp cream)

In general, it did not work out shortly, but about 100 caps were made according to this recipe and not a single marriage.







well, this is how he is when biting

[Olga]

Olga, Thank you! Interesting experience.

[Natasha]

Natasha, thank you very much for the recipe, for the experience, today I tried to make them! And of course nothing happened, but the problem, it seems to me, is in the syrup, I overcooked it, removed it when it reached 110 degrees, but the syrup was already brown and the smell of burnt sugar, is that wrong? And the mass turned out to be thick, it did not flow from the shoulder blade

[Louise]

Louise, the syrup should be transparent.
Judging by the description of this, 140 ° is gone.
If the thermometer is lying, then you can make a test for the "soap bubble". The metal loop is dipped into the syrup, and then you blow (like children with soap bubbles). When it turns out to make a bubble, then the syrup is ready.

[Natasha]

Natasha, thank you)) then I checked the thermometer, I don't seem to be lying, I don’t know how it happened, maybe the fire should have been made less, although what does the fire have to do with it, if the temperature does not depend on it ... okay, I'll try again, I’m watching not alone

With a thermometer, the following may be.
Usually the sensor is not located at the very bottom of the probe, but 1-1.5 cm higher. And if the level of the measured liquid is not enough to cover the entire sensor, then t will show less. At least that's the way for me

[Nata]

Nata, thank you, just today I came to this and checked it again really, the thermometer is lying because there is little mass and only the tip is dipped. And do not tell me which thermometer copes with such a problem can buy for caramel?

It seems to me not a thermometer, but the dishes need to be picked up, for example a ladle

[prona]

prona, Natasha, thanks for the detailed explanation, I have never made pasta before. After deposition, one baking sheet stood for 30 minutes, the other for 40. She baked at 135 degrees for 15 minutes. Diameter 4cm
Happened?

[Lenusya]

Lenusyaturned out

and I'll show mine, they turned out handsome! Natasha, thanks again for the recipe
before baking, waited 1 hour

baked for 15 minutes in a stove on convection, a regulator for 170 g, just 150 degrees comes out in fact

[Natasha]

Natasha, please tell me and after baking you need to store for three weeks ...?
In the freezer?

Macrons can be sprinkled with large colored sugar crystals or beads on top
Store in a tightly closed container. If with filler, then in the refrigerator or, for longer storage in the freezer.

Lilya, they do not need to be stored, they can be stored in the freezer until filled with the filling

[Kara]

Kara, I WANT TO EXERCISE. TO MAKE BY THE ARRIVAL OF THE SON, THEREFORE I WANT TO SAVE.
Irina, I understood correctly if it turns out to freeze the workpieces. and then just get it out and layer it with cream?

[Lily]

Lily, you can store it with cream in the freezer.

[Mayan]

Thank you Mayan, then I'll try.!

Lily, you can store it with cream in the freezer.

I disagree! A lot depends on the filling, and if one tolerates freezing / defrosting quite well, then the other will simply flow and make holes in the lids. I already stepped on this rake, it was especially terrible when it was 200 custom-made pasta with different fillings. I was hoping to make my life easier by doing as much as possible in advance. As a result, you got two sleepless nights on the eve of the order, because half of my cookies just flowed when defrosting in the refrigerator. Thank God I got them in advance

[Kara]

Kara, Irina, write what fillings ruined the whole thing, so that you know. I did only ganache and Charlotte, everything was fine.

All fruit fillings without added oil bases

they can be stored in the freezer until filled with the filling

Irina, how long are they stored in the freezer? At the beginning of December I made a bunch of blanks, I wanted to make my life easier in front of NG, I thought I’ll give everyone delicious gifts), but, alas, after lying in the freezer for a month (without filling), my blanks began to taste terribly bitter, it’s just impossible to take in your mouth (flour I made myself from almonds and after baking the pasta was very tasty.

I WANT TO EXERCISE. TO MAKE BY THE ARRIVAL OF THE SON, THEREFORE I WANT TO SAVE.

Lilechka, boldly bake the halves, put them in the freezer. Prepare all the fillings a day (they can stay in the refrigerator for a couple of days maximum) and transfer the halves from the freezer to the refrigerator.Defrosting slowly will help keep the macaroons perfect. The night before, put everything in the refrigerator, they must "make friends" for at least 8 hours

Irina, how long are they stored in the freezer?

for a very long time, but I have not tried for more than two months

but, alas, after having spent a month in the freezer (without filling), my blanks began to taste terribly bitter, it is simply impossible to take in your mouth

This is very strange, I have never encountered this.

I, too, did not expect such a trick, I sin on almonds, maybe from ready-made flour and would not taste bitter ...

Sveta, I've never had this. Macarons are the only thing I make to order on a regular basis. Therefore, I can only bake for several days in a row, today two portions of one color, tomorrow - two portions of another, etc. They are always kept in my freezer. I never had any problems.

Irish, so I baked a good slide of multi-colored and threw everything away in a month. I can't muster the courage to bake more, but now - only from ready-made flour.

[Kara]

Lilechka, boldly bake the halves, put them in the freezer. Prepare all the fillings a day (they can stay in the refrigerator for a couple of days maximum) and transfer the halves from the freezer to the refrigerator. Defrosting slowly will help keep the macaroons perfect. The night before, put everything in the refrigerator, they must "make friends" for at least 8 hours

Kara, IROCHKA AND THE FREEZER IS JUST IN THE CONTAINER, the tightness is not needed?

No, Lil, I put it in a regular container with a lid

A lot depends on the filling

Yes, that's right. I make pasta, and send it to the freezer with the filling, never had a problem. Fillings - ganache or thick Kurdish, or berry puree + chocolate.

[Kara]

Kara, Irochka understood!

Girls, good day everyone!
Please help me, what to fix.
Today I made pasta for the first time. Everything is exactly according to the recipe. I always make the first times of any product 2 or 4 times less. That is, I divide all ingredients by 2 or 4. In general, nothing happened.
1) yesterday almond nuts dried in the oven at 90C for 5 hours. Today I ground it into flour. Patom connected with Sah. powder and all together another sec. 5-7 grinds. The result is a homogeneous flour.
2) added proteins. Straight by the gram. We can 2-3 g more. Good pasta dough turned out.
3) I did this meringue for the first time. I did not understand how much to beat it already with sah. syrup. syrup poured 180C while whipping (the whole kitchen is in caramel). T quickly dropped to 30C. Minutes in 2. And somewhere it is written up to 50C, somewhere 5min. I was afraid to whip further, so as not to interrupt in 3 passes, I introduced it into the paste.
4) the dough could not be squeezed out evenly roundly. Probably it was liquid. I do not know. It seemed to flow out of a syringe, it just did not keep up with it. She knocked with a sheet of 2p.
5) lay for 30 minutes. In the oven, baked for 15 minutes at 140C top + bottom with convection.
6) the skirt appeared. where the dye is the same skirt))) got a little hooked, those without dye seem to be even on top. But the skirt crept apart. And the taste is sticky and stringy. Not to dry ?? I do not know.
And also tell me, please, how to attach a photo to show my scary ones so that (((

[Natalia]

Natalia, do you divide this recipe by 4? this is a very small amount, a maximum of 2, and preferably 2/3.

I divided it into 2. On 4, for example, she wrote




I share in order to save ingredients. )))
The photo is not attached in any way, writes an error and that's it (((

You will not be able to attach a photo, you have few messages. Somehow you can, but I don't know