Kara
Quote: Nata2821
with sah. syrup. syrup poured 180C
Where did you find such a recipe?

Quote: Nata2821
I always do 2 or 4 times less

Quote: Nata2821
We can 2-3 g more.

If you used this recipe to make and divide 40 grams of protein by 3, then the discrepancy by 2-3 grams from the original 13 is a colossal difference!
Nata2821
Can someone help me without a photo? I want to do it again, but without analyzing the mistakes, it’s silly to start again.
Ljna
Nata2821, have you read Natasha's recipe?




read here
Well, a very prep class. Headman Merri. Episode 7, second grade. #5
we analyzed in detail all the subtleties
Nata2821
Girls, I apologize, I was upset that they did not come out and wrote 180C. Kaneshno at 118C poured syrup.

I read the recipe. Right now I read it again. I read about 50C meringue in others. Apparently it was necessary not to retreat and beat for 5 minutes in spite of T. I will consider.

I divided the ingredients into 2 and probably the error in 3gr of proteins is still a lot. I will also consider.

Thank you so much.

And a question about drying nuts. If possible, write pliz how to properly dry them for almond flour.
I dried them for 5 hours at 90C in the oven. And in it she left off for the night to cool down.
Resin.
I passed it through a sieve.
Mixed with cpx. powder.
Grinding a little again.
Ljna
Nata2821, it's easier for me to buy mindes. flour)
Nata2821
Quote: Ljna

Nata2821, it's easier for me to buy mindes. flour)

Yes, it's also easier for me to buy, but our price of 1000r / kg is killing me and provided that it does not come out yet)))
Ljna
Nata2821, we have 1200r
Nata2821
And they are sticky and how can they be gum? Too much protein and runny dough?
4er-ta
We often come across not very almond flour, so I often do it myself. I sift it twice, but I don't dry it in the oven.Macarons There may be many reasons why it did not work out, there may be many t syrup, and the heat mode of the oven, and poorly whipped meringue, and the ingredients. They are not at all simple, these pasta.
prona
Nata2821, sticky - underdried. They should not be croutons, but they should not be toffee.
Judging by your description, the dough was mixed, that is, it became very fluid.
The grammar program has already been said. Macrons do not forgive excess moisture.
I won't tell you how to make flour, because I use only purchased flour. And for such a delicate product, I advise you to spend a little.
The amount in the recipe has already been reduced to a minimum. Not all recipes can be shared. Sometimes weight loss leads to poor end results.
The recipe is for a hand mixer and a small container.
Macrons don't always come out right the first time. It is necessary to properly precipitate and adjust the oven for them.
Good luck
Nata2821
Natasha and all the girls, thank you all very much for your help.
I will continue to do and do.
Loksa
Natalia,
Quote: 4er-ta

We often come across not very almond flour, so I often do it myself. I sift it twice, but I don't dry it in the oven.
I don’t dry it either, the nuts are often already overdried (I noticed this on pistachios of different companies). You can dry it if you cleaned the skin and you urgently need to bake. I just leave the peeling nuts indoors for a few days. Also, maybe you overdid it in kneading the dough, making it too fluid?




Quote: Nata2821

Natasha and all the girls, thank you all very much for your help.
I will continue to do and do.
tell us too
julia_bb
Girls, tell me where and what kind of almond flour you buy in Moscow? To begin with, would I buy half a kilo, or just take 1 kg?
I want to master macarons, my daughter really loves them, and the quality of the purchased ones leaves much to be desired (
Gu_gu
Natalia, thank you very much for the recipe. I went through a bunch of recipes, including eminent confectioners. Well, it didn't work. And with your recipe, everything worked out the first time! I can't get enough of it :)) Macarons
Olga
Girls, I have a small oven, if all the pasta doesn't fit on one baking sheet, can I put a second one?
Or can the dough be refrigerated while one batch is baking?
Temperature 135 on convection?
prona
Olga, we put the dough on two trays at once. One in the oven, the other on the table.
The maximum time for baking is 14 minutes, during which time nothing will happen to the second batch.
The temperature is indicative, it all depends on your oven. You can only determine the ideal by typing
Good luck!
Nadyushka85
Girls. good evening everyone! I decided to try this cake too! Before that, I only saw them in the photo and did not try nirazu what they taste like.

Macarons
it seemed to be radiant in appearance such as it should be, but the taste, as I later found out, was overdried, but also how the cookies were tasty too.
The second time they baked, it seems, they also look like they should be
Macarons
But there is an emptiness inside, so it should be or not? If not, what could be the reason
Macarons
I made flour myself both the first time and the second time, only the second time I decided not to peel it off because I did it for myself. I am learning to bake them.
4er-ta
Hope, your pasta looks beautiful. The only thing is that the filling should be larger, its thickness is approximately equal to the thickness of the cap. The pasta should not be dry, like cookies, they turn out like a biscuit with a light crust. As for the voids, if your meringue is done correctly, then the void in the lid is too low t of the oven (you must additionally check with a good thermometer) It turns out that the meringue rises, t is low, and it falls off. Good luck!
Nadyushka85
TatyanaThank you for your prompt reply, I will try to bake them again, and this time I will try to slightly increase the temperature, this time I baked at 130-135 degrees, apparently this is not enough for my oven. After all, as advised by the method of tests to find the right temperature and baking time for your oven. I can't say anything specifically about the meringue either, I cook the syrup according to the thermometer (t shows the correct one), as described, I break through the proteins to strong stable peaks for about 5 minutes. Thanks for the filling, maybe if it were to order, I would take care of the correctness of the filling. And since I am studying and doing for myself, I don’t like too much cream, a little bit of grain. As I bake, I will bring a photo, I will report or again I will come running for help
4er-ta
Hope, yes, you have to adapt to your oven and, if possible, it is better to bake the top-bottom, without convection. I bake at t = 140 ', but my oven is lying and I use an additional, more accurate thermometer. By meringue, the peaks should not be strong. The meringue does not flow out of the mixer bowl, but if you take it on the whisk, it will be such a soft bird's beak.
Nadyushka85
4er-ta, Tatyana, why without convection? And what kind of thermometer? Which one is without a pin?
4er-ta
Hope, there are such thermometers for the oven, it is hung inside the oven.
In principle, pasta can be baked (if you adapt) in any mode and in any oven. But, here I was listening to Maria Selyanina, so she said that it is better to bake without convection.
Nadyushka85
Well, I have a lot of attempts, until I get bored, I should learn how to bake them))). Tatyana, thank you for your help, I will listen to your advice.
4er-ta
Coffee macarons

Macarons

Macarons
Ljna
4er-ta, Tanya, they are perfect!
Kokoschka
Quote: Larissa U
The best cream for macarons (in my purely subjective opinion and the opinion of everyone around me, for whom, in fact, I sculpt butter on Italian or Swiss merengue
Girls and how this cream is made please give a link
Recently I made pasta for the first time.
To say that I am very happy is to say nothing.
Made on DR. son with two fillings.

Macarons

Macarons

Of course, not quite even, but I'm very happy that I finally made them ...

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