Sunflower macaroni

Sunflower macaroni

Category: Confectionery

Kitchen: french

Ingredients
Sunflower seed meal	150 g
Powdered sugar	135 g
Cocoa	15 g
Protein	53 g
Vanilla sugar	1 pack
Protein for meringue	51 g
Water	150 g
Sugar	150 g

Cooking method

• So, first we need sunflower seed flour. It is important here that the sunflower is raw (not roasted). Why is it so important - if you take fried seeds, then during the grinding process oil will start to stand out and then nothing will work. Grind in a coffee grinder. I don't have a coffee grinder, so I grind in a cocktail blender (pitcher). The grains are not ground uniformly, therefore it is imperative to sift through a sieve. Return large particles to the blender and grind again. The result is a very delicate flour.
• 
• Add powder, vanilla sugar and cocoa to the flour. We mix. I sifted everything together again. Then add protein (53g). And mix well. Proteins from 3 eggs went into my dough + meringue. The day before baking, I separated the yolks from the whites and left the whites at room temperature overnight to age. The dough consistency will be quite thick.
• 
• Next, cook the syrup, mix the water with sugar and bring it to 118-120C over medium heat. I don't know how to determine the temperature without a thermometer. Drip the syrup into the water and if a soft ball rolls around, then you're done. I have never tried that, I have a thermometer))))
• When the syrup boils, I begin to knock down the protein. Beat in a food processor. Until the syrup reaches the required temperature, the protein will be well blended. Without stopping whisking, pour in hot syrup. Beat for another 5 minutes. When the meringue is taken with two fingers and the beaks remain, and the trace from the raised corolla stretches with a beak that falls, the meringue is ready.
• We mix the meringue with our dough. We add the meringue in several steps.
• With the help of a pastry bag, we place the pasta. I put them on parchment paper. Then we beat the baking sheet several times on the table so that excess air comes out from the pasta. We do not get carried away so that the pasta does not creep.
• Leave the pasta on the table for 30-60 minutes to "dry up". When the finger does not stick to the surface of the pasta, we can bake.
• I baked in two ways:
• 1. The oven is heated to 250C. She put the pasta on and turned it off. Left to cool.
• 2. Heated the oven to 175C, baked for 15 minutes.
• I liked the second method more, macarons rose better and skirts came out more beautifully.
• Cream:
• Mix 150 g of milk with sugar and cocoa to taste. All brew constantly stirring until thickened. Add chopped nuts.
• You can use your favorite cream, or ganache, or some kind of fruit filling.
• If you want colored pasta, then add dye, and instead of cocoa 15g of powder.
• If you want an almond flavor, add almond flavor.
• Try it, cook and never give up !!!
• Bon Appetit!!!

The dish is designed for

25pcs

Time for preparing:

2 hours

Cooking program:

Blender, oven

Note

This dessert haunted me for a long time ... spoiled food and incomprehensible tortillas instead of pasta. If you have the same situation, you can try making macaroni from seeds. It always works out and my family really likes the taste.
I spied the recipe on youtube.

How lovely!! Bring it to the competition !!!! I have a whole kg of sunflower seeds in a vacuum, it's just happiness that you put out this recipe!

What an interesting recipe. Thank you.

Galya, maybe they made a mistake and the water for the syrup was not 150 grams, but 50? I assumed, because otherwise you have classic proportions.And with all due respect, there is no such dessert "macaroon", there is macaroni, or macaroni in the plural. But from sunflower flour - it's interesting, I've never tried

No, I was not mistaken, that's right 150g of sugar and 150ml of water. The proportions you wrote for the almond flour recipe

What's the difference? You’re making the syrup for the meringue, not the flour. After all, you need to bring the meringue to the correct state with syrup ...

[Kara]

Kara, yes you are right, macarons are American coconut cookies. Corrected, thanks.
At the expense of the meringue, the discussion will not breed. I found the recipe on YouTube. I did it, everything worked out, I liked the taste. Shared the recipe here. If you want to try with your proportions, write the result as you like.

Great recipe ... !!!

[Akvarel]

Akvarel, Galya, show pzhlst your thermometer.

[Piano]

Piano, like this

🔗

I have had it for about 4 years. I can't say that I use it very often, but I use it. I have not changed the batteries yet.

[Galya]

What an interesting recipe Galya,! Thank you!!!

[Galya]

GalyaHow beautiful, thanks, I would take it right now for breakfast with coffee.

[Akvarel]

Akvarel,! What an interesting recipe! And the products are all readily available. Thank you! ... Bookmarked it.

[Galya]

Galya, I wonder how! Well, what: if, in accordance with the original recipe, almond flour is possible, why is it impossible to use sunflower flour? And freezing the seeds before grinding is not better? And then the almonds are advised to grind so that the oil does not have time to stand out. Still interesting: how does it taste like halva?

If the seeds are raw, then flour is obtained. Although for the sake of experiment, you can freeze
It doesn't look like halva to me, but my husband says that it reminds him a little of the taste of halva

I can't find how much sugar for the cream, I see milk 150 g, but I don't see sugar

[Elena]

Elena, "with sugar and cocoa to taste."

Didn't risk it to taste, suddenly it won't brew .... made a Kurd from black currant.

Something very thick mass came out of me during cooking, settled with tails. The first batch of nafig cracked and slightly burned already at 10 minutes, inside it was wet.

She substituted the second baking sheet, the second batch was baked with the door open, and some skirts even formed.

It's hard to expect it to come out the first time, but the availability of seeds is inspiring. I will definitely do more, improve.

I don't feel the taste of halva.

Elena is a pity that it did not work out the first time. I, too, with small tails settled down, but they parted a little when I knocked on the table
About the baking mode: there are many ways, at high temperatures, at lower temperatures, top-bottom, convection and without. I wrote in the recipe that I baked in two ways. For me, the sole is more different, although they write a lot on the network that they heat the oven to the maximum, and then turn it off. Here everything probably depends on the oven.
Link to video on YouTube (recipe)

Partially succeeded
Gas oven has its own difficulties

In the second batch, the more successful halves were dry, light, and seemed to ring when tapped. But it felt like the dough in the video is more plastic, it was impossible for me to pour it out like this for settling, only to shift it in lumps.

Didn't risk it to taste, suddenly it won't brew .... made a Kurd from black currant.

It will be brewed I have been doing this for a long time ala Nutella for my daughter, only for 0.5 liters of milk. I give sugar and cocoa by eye, try, if necessary, then add more sugar or cocoa. Begins to cook it is necessary to interfere so as not to burn. The chopped walnut with a knife begins to thicken. Stir and cook for another 1-2 minutes.

Added Sunday, March 26, 2017 3:05 pm

Partially succeeded

Not bad for the first time. Pick a temperature for your oven and everything will work out. Thanks for the photo report.
How do you taste?

I'm still a gourmet, I can't distinguish almond macarons from rice ones, but after the first tea party, only a third of the portion remained, and that's because they are very satisfying (they didn't beat it anymore)

The process excites me more.
I would like to try pumpkin seeds, chia and chestnut flour.

A very inspiring recipe. I even bought a smaller sieve to make it smoother.

[Piano]

Piano, very much even turned out! And you can fasten pasta with anything at all.

Tried almond, too sweet, I want a sour layer

Thank you! I, like many, am afraid of pasta, I am going with the spirit. And given the fact that almonds have risen in price, failure will be doubly offensive And the seeds are quite affordable. I thought: you can probably make a mix of sunflower and apricot kernels, if there is no almond flavoring

maybe the water for the syrup was not 150 grams, but 50 grams?

I saw Andishef's explanation in a post about Italian meringue that the water-sugar ratio can be different, the main thing is that in the end the syrup reaches a temperature of 118-120 degrees

[Akvarel]

Akvarel,! Thank you! I was going to do it for a long time. About 2 weeks ago, the seeds were ground, well, etc., but today I woke up and could not leave the kitchen. Did it. Well, of course not perfect, so what? Vkusnoooo!

I saw Andishef's explanation in a post about Italian meringue that the water-sugar ratio can be different, the main thing is that in the end the syrup reaches a temperature of 118-120 degrees

Quite right, the principle is to boil the syrup to 120 degrees. So why cook for 20 minutes to evaporate 150 ml of water when you can do it in 5 minutes?

In general, the pros take 37 ml of water per 150 g of sugar - this is the ideal ratio, which gives the desired temperature almost immediately after boiling. 50 ml is usually given in courses for beginners, so that there is an opportunity to observe the process and, due to inexperience, do not miss a moment

[Kara]

50 ml is usually given in courses for beginners,

Just about, I first measured out the water, and then poured about so much into the sugar. Thank you, Kara, for an explanation!

Thank you very much for the recipe from this flour! For training, that's it! Because the first time there were solid cakes. But I'm putting my second pasta with caramel cream on trial) It seems better than the first time)








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[Margot21]

Margot21, eat the Real !!! I'm going to bake everything with the spirit from almond flour ...