Macarons

I followed the link, read ... and fell in love with Nina Tarasova's writing style. With such a sense of humor and interest, the article was written that I just want to run to the kitchen and create. But I also have a gas oven. Try it or it's not worth it yet ...

Added Sunday, 02 Oct 2016 10:04 AM

Once on YouTube, I watched a video from chocolatier Vladimir Terentyev about pasta. He also spanked them there without any special problems. Or maybe this is the magic - from the outside it seems to us that all this is easy in the hands of the pros, but as we start ourselves, so will an ambush)))

I have not seen enough videos on YouTube .. Some do it very meticulously, others do it, the Western "pros" generally do it with coarse flour, they get bumpy straight, but with a skirt .. someone says that it is not figs to age squirrels, who do not sift flour at all, in general, who do what they do .. But nevertheless, they all get the pasta, it seems, right ... with a skirt .. How so ??!

I followed the link, read ... and fell in love with Nina Tarasova's writing style. With such a sense of humor and interest, the article was written that I just want to run to the kitchen and create.

Nasima, Nina's style of presentation is unpleasant to me on a subconscious level - there are too many show-off. But you can glean useful information from her blog.
It's much nicer to read Nicole's blog. By the way, it is Olya who processes Nina's recipes for a digestible result. I have repeatedly failed to manage Nininas It would seem that +/- 20 gr. any ingredient - what a trifle. And sometimes this little thing plays a decisive role.

[Kara]

Kara,

And you can't throw a reference what kind of "beast" Nicole is. Better in a personal so that you don't get ATA)))

[Kara]

Kara, me too, please, with the same link about Nikole))

Virgo, I'm back!

With cookies! Everything is real, both flour and a stove!

[Loksa]

Loksa, opupet .. And this is your first ??! I will not believe in life!
Very cool)) but what do you mean, "everything is real - both flour and a stove"?)

[Loksa]

Loksa, I demand details!

oh means, "really everything - both flour and a stove"?)

along the way, we can do everything and everyone has a polish, no matter what ...
but I doubt myself sooo

So: I made the flour myself from almonds. It dried out for me for a long time and peeled almonds, and in the form of flour. I am going for a long time. I grinded Her with bamix, a chopper. Sifted, and once again shook the grains with powder. And all the leftovers, the size of a tablespoon, rubbed through a sieve. The most difficult thing was to make the meringue. Three squirrels fucked up, and then I watched the video and thought: maybe I didn’t beat Her? I solved the problem like this: mb, put the protein with sugar in a water bath, and beat It. I very much doubted my correct amount of ingredients, I counted on only one baking sheet. Because on the internet it was recommended to heat the oven, put the pasta on and off.
I have a baking sheet with salt, to see the construct is equated to an electric stove. Well, I baked it, only my gas one needs to be heated to the correct temperatures, and the oven for about 12 minutes, no more. Fries. I put the remainder first, blurred for some reason and fried a little. I reduced the temperature for a large portion and baked a little longer. I screwed it up: pulled it out, and they began to fall off, I put them back into the oven, oddly enough, they rose again.
Photos of flour dough and other processes.

The yellow speck is the remainder of the flour on the powder.

This is my homemade flour.

Almond mass.

This is the deposited pasta from a file. Where do bags go when they are really needed ?! Therefore, the spouts stick out.

These are the first ones that for some reason blurred and fried.

This is a full baking sheet, but then I noticed that they began to be released and again put them in the oven.Gee, what was there to do? Then in the internet I found that you can touch it with your finger! I'll know. And finally, one more photo from a different angle

Seems to have written everything.

[Vinokurova]

Vinokurova, Alena, I will continue to experiment
I want it so much

[Evgeniya]

Evgeniya, dare, and do not be afraid of them! Hi they are afraid.

Added on Monday 03 Oct 2016 8:05 PM

My biggest jamb: the color was planned to be lavender !!!!
I didn't take a photo as they got up again.
Chesnulechki baked for the first time. Maybe I'll repeat chocolate, I love chocolate.

Oksana 🔗 🔗 🔗

Well, you are! I have no specials. rugs with special holes from the 5th just turned out. And you right away 🔗

[Irina]

Irina, Iwaited for you! the rug is really new. You can use a Teflon oven, I'll try it another time.

My second attempt was also by "example" to turn the heat up and off ... But alas, it didn't work out that way .. My joint was more likely in meringues, in both cases .. I must try it in a water bath or with syrup .. Which is better, Schaub surely?)

[Yasmina]

Yasmina, my meringue liquefied! why, I don't know, the mixer is manual, maybe that's why? Maybe I should have hit on, I don't know! I went the easy way, whipped it as best I could. I wonder where to put this unfinished meringue now, maybe Natasha will tell you ?!

And in a water bath, it seems to me that everything is whipped manually or not?) That's why I didn't choose this path, because the meringue can normally be whipped only by a stationary mixer (or a manual mixer for a very long time until it smokes)) I did not buy a stationary one .. Or how do you do on a water bath with a stationary mixer? Discover the secret ..

Added on Monday, 03 Oct 2016 9:02 PM

And for syrup, I don't have a thermometer .. I still can't buy it .. bzk and marshmallows have learned to do without it .. and pasta has too many nuances that one more (no thermometer, not knowing the exact T) does not want to add .. flour I buy 200-300 grams each, because it's very expensive .. This is a maximum of 3 attempts .. so you need to somehow get used to calculate all the nuances for a successful result, because the next attempts can be only six months later, when I again decide to splurge on flour .. ))

[Yasmina]

Yasmina, with me on you! , I whipped with a hand mixer, I do not have a stationary one. And Natasha also whips it by hand, because there is a very small amount of protein. I beat 27 grams of protein (one egg). Stationary will definitely not take it. There is a layout for 60 grams of flour. And they also buy almond slices, from which they make flour. We ought to see how much they cost.

Added on Monday, 03 Oct 2016 9:09 PM

But I didn't get the marshmallow! Looks like I'm not friends with syrup.

[Oksana]

Oksana, on you)) for 30 grams of protein how much flour, 60 grams, did you take? Such a minuscule stationary will definitely not take it .. I count on manual, especially if at the bath ..))

Added Monday 03 Oct 2016 09:29 PM

But I didn't manage to make flour ... (maybe it will be easier to grind it from its petals .. They will cost less than flour anyway .. I once went broke for a kilogram of almonds, hoping for flour)) but not here It was

Natasha, she won't scold me much, I took 53 grams of protein for 75 grams of powder flour, half of it will be 26.5 protein. It would have been 80 to 30.

[Oksana]

I apologize right away, I did not receive notifications, but here such a debate!
I'll start in order:
1.almond flour can be of any (practically) quality. Not just a crumb. Macrons can be smooth or rough - this is not important - the main thing is a skirt!
2. I don’t sift the flour beforehand, but only for the dough and only mixed with powdered sugar.
3.Oksana, in the first version, you either undercooked the syrup (where in the pan do you change the temperature?) or badly kneaded or a lot of gel dye (excess liquid). Cracks - high temperature (like Meringue).
4. They won't tell you how to adjust to an ordinary oven, because I don't have one ... But, I read somewhere that you can do with the door ajar.
5. Prescription temperature 150 ℃, if there is an independent thermometer, then it is better to do with it. Even at each level of the oven, the temperature is slightly different. The result also depends on this.
6.Yasmina, without a thermometer is difficult.Personally, I have all the concepts like "soft ball" in practice. Maybe it's worth buying? There are simple ones, but not bad ones.
7. When baking macrons I try to do it on the same level, the result is worse by two (the temperature is not 100% selected).
8. I do everything with a hand mixer, if you do Kesha, then the amount should be doubled. He doesn't take less. (Yesterday I hardly took a meringue for 150/300, I usually do 250/500)
What else .... at school I personally saw how the macrons rose up not mixed, with a ton of gel dye and upset against all the rules. So the main element of success is the oven and temperature.

Added on Tuesday, 04 Oct 2016 03:27 PM

Kara, Irochka, thank you so much for your advice and timely tips

Added on Tuesday 04 Oct 2016 03:31 PM

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.

[Natasha]

Natasha, I thought that I had dried a little of them, there is a skirt there, but they sat in it as if in a puddle. And the dough is one, on the second the temperature has decreased a little.

Capricious but in the first photo they are a little watery.

And I took the recipe into the bookmarks

[Mari_M]

Mari_MI hope it comes in handy

[prona]

prona, Natasha, I will definitely try to cook and report

I did it

you will find a lot of marriage, someone has crooked handles

baked in two ovens and on different rugs
in gas it turned out better than in electric on convection baking time 15 min

[Evgeniya]

Evgeniya, turned out beautiful! : rose: Congratulations! It's always so happy when it works! And this is variegation, how so? Is the additive secret? I really like the colorful ones!

Added on Tuesday 04 Oct 2016 09:48 PM

Evgeniya, the same gas stove -Rulits!

[Evgeniya]

Evgeniya, with a victory over French dessert
It looks decent and there is a skirt. All right. And at the expense of smoothness - it does not determine the quality of macrons

And this is variegation, how so?

almond flour with husk came from America
today I additionally ground and sieved in a coffee grinder 2 times. the structure of the dough is different and the taste is different. glued the rest of the custard from Prague

[Ljna]

Ljna, Zhen, how beautiful they are! Good girl !!!

[Evgeniya]

Evgeniya, yeah, could peel the almonds. But now it’s a boom to know, to get motley ones, you don’t have to peel almonds! how are you!

could peel the almonds

I agree, for that kind of money
thank you all

[Evgeniya]

Evgeniya, Macarons (well, what are they, or macaroni) really turned out very beautiful. Congratulations!
And I don’t know when I will decide to bake them

[Mahfuza]

Mahfuza, let's decide together)) after two failures, I'm also afraid to do them ... I wanted to do it on those weekend, but I found a hundred reasons not to do it)) but we must, we must, all the same "finish off"to achieve the desired result ..

Girls, don't be afraid! The devil is not so terrible as he is painted

[Yasmina]

YasminaCome on, but first of all, I don't have the necessary devices for this and there is no almond flour ... for now

[Yasmina]

YasminaCome on, but first of all, I don't have the necessary devices for this and there is no almond flour ... for now

Well, maybe you will buy it while we decide)) or you will make it yourself .. 😊 and during this time I may get a thermometer))

Girls, don't be afraid! The devil is not so terrible as he is painted

Thank you, Natasha, we boom to see you periodically for a kick))

[Yasmina]

Yasmina, I ordered a rug for Ali, but I still have to wait and wait for it. By the way, I also ordered a thermometer.
and flour is a fixable thing

[prona]

prona, firuza83, girls please tell me what should be the general diameter of circles for macarons

Added Saturday 08 Oct 2016 08:50 AM

which mat is better, with circles with a diameter of 3.8 or 5 cm

[Mahfuza]

Mahfuza, I would take 3.8. I love small cakes.

[Mahfuza]

Mahfuza, take small ones, they are easier to work with and most of the special packages are designed for babies

[Oksana]

Oksana, Natashathank you girls

Girls, tell me, please, to what consistency the whites with syrup should be whipped? I did it today, but the proteins turned out to be liquid, fluid, as a result, the whole mass flowed, it did not work out beautifully, everything flowed out, but the skirts, surprisingly, still turned out ...

Maria, you need to beat until the mass is almost completely cooled, about 7 minutes.The meringue should be dense and not fluid at all.
If I did it, but it still didn’t work out, then, most likely, fat got somewhere.

[Natasha]

Natasha, thanks, I'll try again, I couldn't beat the whites and at the same time monitor the temperature of the syrup, I had to leave them, and when the syrup was boiled, I immediately thumped it, I think this is a problem.

Then this is a violation of technology .... I do next to the stove.

[prona]

prona, Natasha, thank you very much for the recipe, in search of which I did not have to scour the Internet :)) Everything is very clear, detailed and understandable It turned out the first time even with me These are my blackcurrant Macarons



Cream: ganache on white chocolate with blackcurrant puree. Thank you

Vika, you're just smart! I'm glad that the recipe came in handy, and the result is great! And the cream with a beautiful nozzle besieged. The beauty!

[prona]

prona, Natasha, yes it came in handy - it's not the right word.It's just hard to even convey how much pleasure I got from the cooking process, but, besides, it's also incredibly tasty, well, it's just unrealistically tasty And I couldn't understand everything, that all the world is so crazy about them, and now - and I myself am crazy about them I'll go look for almond flour - I will definitely repeat and definitely more than once