kirpochka
Quote: Larissa U
cream is not the same
Larissa, please write your proportions of cream for Swiss meringue.
Larissa u
Girls, I'll write in Italian, okay?
Swiss is not at hand now
145g protein
185g sugar
50 ml water
450g butter
Boil the syrup from water and sugar, bring it to 120 ", at this time beat the whites until foam, pour the syrup in a thin stream, and beat at medium speed until it cools completely (!). The bowl should not be a little warm, but cool. Add butter in pieces (room temperature, soft).
Beat further, do not get scared when the cream begins to melt, as it were. We beat on, and as a result we get a soft, obedient and very tasty cream (a thick layer of it, of course, is greasy, but when it is a little bit, it is simply gorgeous!)

kirpochka
Larissa, Thank you !!!
prona
Larissa, Thank you
Ljna
Quote: prona
6. .......... Now raise the baking sheet half a meter above the table and release it. Boom! Twice.
What is it like? bang on the table?

flour came to me from America


prona
Quote: Ljna
What is it like? bang on the table?
twice .
Quote: Ljna
flour came to me from America
Wow! Something special for macrons?
Ljna
Quote: prona
Something special for macrons?
regular almond. we have twice as expensive
prona
I see ... Now I will wait with the report
ElenaS
prona, Natalya good evening. tell p. 3, after pouring in the syrup you write to beat for another 5 minutes, do you beat at high speed? What consistency should the whipped mass be obtained?


Added Saturday 27 Aug 2016 11:44 PM

Girls, what diameter should the pasta have?


Added Saturday 27 Aug 2016 11:46 PM

prona, your filling recipe, there is 10g of glucose. it can be replaced with something?
prona
Elena, good evening! I beat at high speeds. The mass should cool and be shiny and firm. Basically, this is an Italian meringue.
Glucose can be replaced with corn syrup or invert sugar (not entirely correct, but you can) or even do without it.
About the size: we sell 3-4 cm in diameter. For the sake of interest, you can look at the packaging for pasta on the Internet, it can be seen that they are not designed for giants-macro
ElenaS
prona, Natalya, tell me?
I'm looking at a photo of pasta ... but how do they make such fillings that they match the color of the pasta?


Added on Tuesday 30 Aug 2016 09:24 AM

prona, in your recipe fillings, chocolate ... what? dark .. white? You have pink macaroni and pink filling in your photo .... what is this filling?
prona
Elena, sorry, I didn't see
Here, the filling is white chocolate with strawberry puree. But, if the color does not satisfy, then you can add a dye (gel). I had this when I added a mixture of wild berries, and the color of asphalt turned out (apparently due to blueberries).



Added Thursday, 01 Sep 2016 09:11

Quote: prona
The filling can be any, I will give my recipe -)
150 gr of chocolate
70 ml cream
10 g glucose syrup or corn syrup
10 g of fruit concentrate / puree or, for example, pistachio paste.
Melt the chocolate, bring the cream and glucose to a boil and mix with the chocolate, add the fruit concentrate. Cool and fill macrons



Added Thursday, 01 Sep 2016 09:12

In parentheses, I can add that if you use white chocolate, then it is better to reduce the cream to 50-60 ml.
ElenaS
prona, Natasha, tell me, can you freeze pasta?
and another thing I ran into ... I bake on one dish - the first portion turns out to be perfect, the whole portion of the dough does not fit, with another portion, which lies in the bag and is waiting in the wings, some problems begin ... it does not rise well. the skirt is not so hot what comes out .. maybe due to the fact that the dough lies and waits for its turn to somehow deteriorate?
prona
Elena,
Quote: ElenaS
can the pasta be frozen?
With filling (such as ganache or butter cream) - yes, in an airtight container. Store without filling in a dry place in a sealed container. I had 3 weeks and everyone went to the entrance.
Quote: ElenaS
lies in a bag and waits in the wings, some problems begin ... she does not rise well. the skirt is not so hot what comes out .. maybe due to the fact that the dough lies and waits for its turn to somehow deteriorate?
I think that the mass dries up even in the bag. As an option, I can suggest:
1.do twice in half a serving, but then it will be difficult to achieve identical color one-in-one.
2. If there is a second baking sheet, then try to precipitate the whole mass at once, and put it in the oven in turn - the baking time is short and it will dry out more correctly The second option is in theory, since my oven includes 2 baking trays.
prona
For inspiration
Macarons
Loksa
Natasha, oh, how lovely! Effectively!


Added on Friday 09 Sep 2016 09:10 AM

Natasha, is this a good rug? His price is penny, he has been squeezing him twice, I can't crush all the toad and does not stick at all? And we have no circles, maybe you have another?
prona
Oksana, Thank you
The mat is silicomart but relatively cheap (for them). I definitely like it, only with the size of pasta you have to get used to it (very small and heap). They don't stick to me, but I always take off with a palette, I'm so calmer
Loksa
Quote: Loksa

penny,
this is for my computer: girl_mad: so it seemed, no wonder, he himself is more expensive.
I wrote: the price is cosmic, for the rug! I saw it for 2500 rubles!
prona
Oksana, and ... I have one more, a little bigger (the old one with black edging), so it is twice as expensive. But I love them very much. Now I dream about the same, only with small holes.
prona
Multicolored macrons with Italian festoon in butter according to Larisa's recipe
Macarons
kirpochka
Quote: prona
Multicolored macrons with Italian humus in oil according to Larisa's recipe
Cool)
Larissa u
pronaNatasha, how, by the way, do you have macarons with meringue? more interesting? or is it still not yours?
prona
Larissa, with meringue the same is not mine But I really liked the cream, it is embossed and freezes well
Cixlida
prona, Natasha, thank you for the recipe! This is what I did for the first time, in the Calebout strawberry chocolate ganache filling.
Macarons
prona
Natasha, how pretty and the skirts are generally gorgeous! And in my life I would not have thought that the first attempt
Cixlida
Yeah) I'm really happy) I experimented with the baking time and level in the oven, it took 18 minutes at 150 degrees, tried to pry it with a knife, otherwise the first batch was not baked Oven without convection.
prona
Cixlida, Natasha, I am very glad that the recipe worked out. Looking at your pretty girls, I remember my first flat cakes without the slightest hint of a skirt
And you need to find an approach to each oven, especially since pasta is a harmful thing. Glad you did it the first time
ElenaS
prona, Natasha, tell me, do you immediately plant pasta for two prototypes? bake on convection? how many degrees?
nightmare ... my thermometer is broken, I don't know how to measure the temperature of the syrup ((((and you need to make pasta
firuza83
prona, Natasha, and if without a thermometer, can they be made correctly?) there is T water, syrup must be caught correctly, I do not have ter-ra ((but I want to make the correct pasta .. The first two experiments, other recipes were not very successful ((I want try your ..
Ljna
I came to cry, it didn’t work, not a single skirt and several pieces were cracked, how could I burn Natasha in the gas stove, with the door ajar it’s probably impossible to bake?
Before
Macarons
Baking at 135 gr 14 min
After
Macarons

I was afraid to raise it by 50 cm above the table, I threw it up slightly above the table
Kara
Evgeniya, if I see everything correctly, then the structure of your pasta is not at all what it should be. The first photo clearly shows the grainy structure. Macarons must be absolutely smooth! I guess the almond flour was of inadequate quality, too coarse

Natasha, I'm sorry I got into your topic with my five kopecks
nesmati
I'm still in the bushes, studying materiel, so to speak. In general, I don't know anything about them (macarons) My gas old woman has a lower threshold of 160 ° C. Should I start cooking pasta, in general, or will I burn it in the end?
Ljna
Quote: Kara
the almond flour was of inadequate quality, too coarse
sifted through a sieve, ground the coarse grains in a coffee grinder.
can you knead badly? how long does it take approximately?
Kara
Sift flour through a sieve with gauze, ideally through organza
Ljna
starred well, delicious
bottom
Macarons

in a week, I'll try the pasta again

Vinokurova
Quote: Kara

Sift flour through a sieve with gauze, ideally through organza
Ljna
Quote: prona
The filling can be any, I will give my recipe -)
150 gr of chocolate
70 ml cream
how much cream%
Any chocolate? or not less than 70%


Added on Saturday 01 Oct 2016 19:06

Quote: prona
Sift through a sieve (do not take too small, you will be tortured to push crumbs from almond flour!)
I think it is not necessary to sift through organza


Added Saturday 01 Oct 2016 19:07

Vinokurova, Alenka, don't be afraid, you will succeed
firuza83
Quote: Ljna
how much cream%
Any chocolate? or not less than 70%
Cream 30-33%, and any chocolate can be, even white, there is hardly 70%)
Girls, as experienced macaroni say, it is not at all necessary to sift flour, especially through organza .. And if sift, then with powder, so that the sieve does not clog so much.
DyadkinaAlla
Yasmina, Zhenya, Vika, I followed you into this Temko, but I don't have almond flour. Sorry.
Can you grind almonds yourself in a coffee grinder? Or will it be "the wrong coat"?
shoko11
In my experience, you need to sift the flour, otherwise a flat surface does not come out. Then I put large particles in an almond biscuit.
Evgeniya, judging by the photo, you did not quite have that consistency, already at the stage of jigging they did not quite keep their shape.
Alla, I tried it a couple of times and spat, it was very dreary, plus I overexposed it, already the mass went into the oil.
DyadkinaAlla
Quote: shoko11
Alla, I tried it a couple of times and spat, it was very dreary, plus I overexposed it, already the mass went into the oil.
Thank you, Elvira, so I will look for flour, most likely I need to order it, I have not seen it in stores.
Kara
Quote: DyadkinaAlla

Yasmina, Zhenya, Vika, I followed you into this Temko, but I don't have almond flour. Sorry.
Can you grind almonds yourself in a coffee grinder? Or will it be "the wrong coat"?

Alla, you can't just grind almonds. Here HERE Admin describes how you can make almond flour at home. I will say right away, I tried it once and after that I firmly decided for myself, either purchased flour or I don't make pasta
firuza83
I, too, somehow thought that I would grind the flour myself .. I bought a kg of fried almonds ... but it was not there ..)) he did not pray in any way, neither scalded with boiling water, nor fried .. So we ate these almonds ourselves .. I buy flour) I sift it once only so that there are no large particles left .. But I have not yet learned how to make them ..
Kara
Girls, I hope I will not be in for this In her blog, Nina explains in a very accessible and understandable way how to make pasta, and how NOT to do it so that it turns out perfect

🔗

firuza83
Kara, especially "alarmed" point -
Bad mood, moon phase, starfall and planetary parade ...
Kara
Nooo, Yasmina, this is the author's style of presentation. She is very peculiar, but if you discard all her "theatrical digressions", you can get a lot of useful information
Loksa
I will not sow through organza; I will not suddenly get pies, I need a reason for failure!
I came to Temka. But I was already here


Added Saturday 01 Oct 2016 10:34 PM

I will still try on sturdy flour and in a gas oven. Am I a masochist?
Kara
Quote: Loksa


I will still try on sturdy flour and in a gas oven. Am I a masochist?

not that word

No, well, seriously, Ksyusha, they still turn out to be insanely tasty: with and without skirts, smooth and rough, raised and not. Fair. I remember when I was learning how to make them, my family killed my first 10 fails with such joy and appetite, not even missed! And I quietly dreamed that I would never get them
Loksa
Irina, I'll show you the result! : girl-th: any!


Added Saturday 01 Oct 2016 10:46 PM

Irina,
firuza83
Quote: Kara

Nooo, Yasmina, this is the author's style of presentation. She is very peculiar, but if you discard all her "theatrical digressions", you can get a lot of useful information

Well, but seriously, as everything is too twisted .. Even if the pros do not always get these pasta, let's talk about us, newcomers in this business ..) I have a gas oven - it turns out, I have a successful result - the percentage of commercials 50)) you need a fancy electro with convection ... (well, of course, I might exaggerate a little ..)) okay .. while I postpone their production until better times - let the phase of the moon change or the planets line up))) I’m guests now, it’s not possible to pay due attention to the entire magical process of making pasta ..


Added Sunday 02 Oct 2016 00:30

Quote: Kara
they still turn out to be insanely tasty: with and without skirts, smooth and rough, raised and not. Fair.
Yes, yes, yes .. I confirm


Added Sunday 02 Oct 2016 00:34

Quote: Loksa
I will show the result! any
From this blast !! I also showed my first ones))) but why be ashamed?) we are learning ...

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