Chocolate makarons
Chocolate makarons
Ingredients:
110 gr. almond meal
225 gr. icing sugar
25 gr. cocoa powder
120 gr. egg white
50 gr. small granulated sugar
white ganash:
100 gr. white chocolate
50 ml. cream from 38% of fat content
dark ganash:
80 gr. dark chocolate
50 ml. cream from 38% of fat content
Preparation:
To sift almond meal, icing sugar and cocoa through small sieve, to heat oven to 150 degrees and to dry the received mix of 5 minutes. To cool and once again to sift.
To beat whites of room temperature to soft peaks, to pour sugar and to shake up up to the smooth, brilliant, steady weight. To add our flour mix to proteins and to vent to uniformity. To put the received weight in pastry bag and to transplant on parchment of mug with a diameter of 3-5 cm, to set aside our preparations approximately for hour in order that the surface of cookies zavetretsya and formed dry plenochka.
To bake cookies, in the oven warmed to 150 degrees, 12 minutes, and in 6 minutes the baking tray needs to be got and developed on 180 degrees, that cookies propeklos evenly. Cookies to get and leave to cool down on lattice together with paper, after as cookies have completely cooled down it were removed from parchment without any problems.
To prepare jaw, for this purpose to heat cream, to add chocolate, to mix to uniformity, to allow to cool down and put in the refrigerator minimum for hour. When time comes to create cakes get from cold and properly vent ganash to splendor.
Now we take one cookies, we put a little ganash and we press down the second cookies — macaron is ready!
Before eating makarons, leave them at least for the night in the refrigerator, by the way, to store them only in the refrigerator, within days they develop the final, unique taste.
Almond meal can be prepared, for this purpose almonds need to be peeled of thin skin and to grind in the coffee grinder. I did not manage to grind almonds in dust therefore mine makarons have turned out with rough surface, and have to be ideally smooth.
And still, proteins have to be only warm, I do not know why is so strict, but I followed the requirement
Nut cookies with white glaze
Nut cookies with white glaze
Ingredients:
Egg whites — 2 pieces.
Icing sugar — 200 g
Almonds (ground) — 200 g
Cinnamon — 1 h. l.
Preparation:
1. To beat whites yes obtaining dense magnificent weight.
2. To pour the sifted icing sugar, to mix.
3. To postpone 3 tablespoons of mix for glaze.
4. To add almonds, cinnamon to the remained proteins and to knead dough.
5. To leave dough in the refrigerator for 1-2 hours.
6. To roll, cut out ready dough formochka cookies. I have hearts. To grease each heart with the glaze (postponed before) and to leave for 1-2 hours that it has dried up.
7. To bake in the oven warmed to 160 degrees within 10 minutes.
recepti
Chocolate and truffle tart
Chocolate and truffle tart
Ingredients
for dough:
Desi of room temperature — 60 g
Icing sugar — 30 g
Salt pinch
Vitellus — 1 piece.
Flour — 60–80 g
Potato starch — 20 g
Cocoa — 20 g
for stuffing:
Milk chocolate — 120 g
Desi — 75 g
Sahara — 25 g
Strong coffee (to part soluble in water) — 30 ml
Eggs — 2 pieces.
on cream-ganash:
Dark chocolate — 60 g
Fat cream (33%) — 1/3 glasses
Desi — 1 tablespoon.
Preparation:
1. To shake up desi until white with icing sugar and salt, to add yolk, to mix, sift from above the flour mixed with cocoa and starch to mix. To knead dough, to inwrap in film and to clean in the refrigerator for 1 hour.
2. To prepare cream-ganash. To break chocolate small slices in bowl, to heat cream almost to boiling, to pour out in chocolate, to add desi, to mix, so far oil and chocolate will not thaw, and mix will not become smooth. To clean ready cream in the refrigerator.
3. To heat oven to 200 degrees. To divide dough into slices on number formochek, to roll it is thin, to shift in formochka, to form sides, from above to cover with slices of parchment and to pour bean, to bake 10–15 minutes, to clean load.
4. To prepare stuffing. To kindle butter, chocolate, coffee and sugar on small fire, to stir to homogeneous state, nimbus to implicate on one eggs, to fill with tartlet stuffing, but not to top, leaving place for ganash.
5. Again to put in oven, to bake about 10 minutes until cream thickens.
6. To get tartlets from formochek, to shift to lattice, to allow to cool down a little, from above to put with the pallet ganash and to level.
7. Before giving of tartlet it is good to cool.
Bon appetit!
recepti
Chocolate cakes
Chocolate cakes
Ingredients:
For basis:
- 6 tablespoons of desi, room temperature
- 3/4 glasses of icing sugar
- 1 glass of flour
- 1/2 cups of cocoa powder
- 1/2 teaspoons of cracked ginger
- 1/4 tsps of salt
- 1/4 glasses of almonds
- 1/4 cups of refiner syrup
- 4 tablespoons of desi
- 900 gr cream cheese
- 1,25 glasses of sugar
- 4 big eggs
- 1 glass of sour cream
- 1/2 glasses of fat cream
- 2 tablespoons small - grated ginger
- dried peel of 1 lemon
- 1 tablespoon of lemon juice
For ganash:
- 120 gr chocolate
- 1/4 glasses of fat cream or 2 tablespoons are swept away
Preparation:
1) To warm oven to 180 degrees
2) To mix to uniformity of 6 tablespoons of desi, cracked ginger, 1/4 teaspoons of salt, 3/4 glasses of icing sugar, 1 glass of flour, cocoa powder
3) To put dough on the table powdered with flour to cover with food wrap and to roll dough in rectangle
4) To powder baking tray with flour, to shift rolled dough and to bake 20 minutes, then to allow to cool down completely
5) After the cake layer cools down, to break it on slices and to put in the food processor or the blender, to add refiner syrup, 4 tablespoons of butter and almonds - carefully everything to process to uniformity
6) To lay out dough back in form, to level
7) To bake 10 minutes, to allow to cool down completely
8) To make stuffing: to shake up the mixer cream cheese and sugar, to add on one eggs, shaking up for 1 minutes after each addition, to add sour cream - to shake up, add cream - to shake up, add ginger, dried peel and lemon juice - carefully everything to mix to uniformity
9) To make ganash: to bring cream to the boil, to remove from fire - to put chocolate, to allow to stand 3 minutes and then to mix, mix constantly to uniformity
10) To allow to cool down, take a little 1/3 part from stuffing of cheesecake and to add to it ganash - carefully to mix
11) To pour out cheesecake in form where already there is basis
12) To shift ganash in confectionery syringe and from above to make chocolate lattice
13) Then by means of stick or toothpick to carry out on chocolate diagonal on all perimeter
14) To put in oven for 25 minutes
15) To get from oven, to carry out knife on edge and to put in the refrigerator minimum for 4 hours
16) To get from the refrigerator and to put on plate for some seconds that has lagged behind bottom
17) To get cheesecake from form
18) To cut on squares and to give
Bon appetit!
recepti
Milan cookies
Milan cookies
Ingredients:
- 170 g of soft desi
- 315 g of icing sugar
- 6 egg whites
- 2 teaspoons of vanilla extract
- 2 tablespoons of lemon juice
- 185 g of flour
For cream:
- 1 glass of fat cream
- 150 g of chocolate
Way of preparation:
1) Shake up oil and icing sugar together
2) To add egg whites, vanilla extract and lemon juice - carefully to shake up together some minutes
3) To add flour and to shake up 1 more minute
4) To lay out dough in pastry bag
5) To lay baking tray parchment paper
6) By means of pastry bag to squeeze out dough on baking tray of 3 cm
7) To put in oven for 10 minutes or till golden color - at 180 degrees
8) To get from oven and to cool
9) To prepare chocolate cream: to warm cream in pan on slow fire, to add chocolate and carefully to mix to uniformity
10) To cool a little
11) To grease 1 cookies with cream and from above to cover with the second cookies, to allow to stiffen and give.
recepti
Chocolate makarons
Chocolate makarons
Ingredients:
110 gr. almond meal
225 gr. icing sugar
25 gr. cocoa powder
120 gr. egg white
50 gr. small granulated sugar
white ganash:
100 gr. white chocolate
50 ml. cream from 38% of fat content
dark ganash:
80 gr. dark chocolate
50 ml. cream from 38% of fat content
Preparation:
To sift almond meal, icing sugar and cocoa through small sieve, to heat oven to 150 degrees and to dry the received mix of 5 minutes. To cool and once again to sift.
To beat whites of room temperature to soft peaks, to pour sugar and to shake up up to the smooth, brilliant, steady weight. To add our flour mix to proteins and to vent to uniformity. To put the received weight in pastry bag and to transplant on parchment of mug with a diameter of 3-5 cm, to set aside our preparations approximately for hour in order that the surface of cookies zavetretsya and formed dry plenochka.
To bake cookies, in the oven warmed to 150 degrees, 12 minutes, and in 6 minutes the baking tray needs to be got and developed on 180 degrees, that cookies propeklos evenly. Cookies to get and leave to cool down on lattice together with paper, after as cookies have completely cooled down it were removed from parchment without any problems.
To prepare jaw, for this purpose to heat cream, to add chocolate, to mix to uniformity, to allow to cool down and put in the refrigerator minimum for hour. When time comes to create cakes get from cold and properly vent ganash to splendor.
Now we take one cookies, we put a little ganash and we press down the second cookies — macaron is ready!
Before eating makarons, leave them at least for the night in the refrigerator, by the way, to store them only in the refrigerator, within days they develop the final, unique taste.
Almond meal can be prepared, for this purpose almonds need to be peeled of thin skin and to grind in the coffee grinder. I did not manage to grind almonds in dust therefore mine makarons have turned out with rough surface, and have to be ideally smooth.
And still, proteins have to be only warm, I do not know why is so strict, but I followed the requirement
Category: Recipes 
Chocolate macaroni
Chocolate macaroni
Ingredients:
A: 225 g of almond meal
225 g of icing sugar
50 g not of sweet cocoa powder
82,5 g of fresh egg white
B:225 of of small sugar (or icing sugar)
55,5 g of water
82,5 g of the made old egg white
1,5 g of protein egg white
Chocolate ganash:
150 g of chocolate, with the maintenance of cocoa not less than 65%
125 g of cream, 33%
40 g of desi
P r and about t about in l e N and e:
A:
Sift together almond meal and icing sugar.
Warm oven to 150C, fill dry-mix on the baking tray laid by parchment paper and dry 5 minutes in oven. Then once again sift.
In the same bowl sift powder of cocoa and mix everything before association.
Add fresh white and set aside bowl aside.
B:
Mix water and sugar in pan and put everything on average fire. Stirring slowly, bring mix to the boil. Sugar has to be dissolved by this time. From time to time carry out wet brush on pan walls that there was no the stuck sugar.
Increase fire, finish mix to 119C. Right there remove pan from fire. Until you inform it to the shaking-up proteins, temperature of syrup will reach 121C.
Meanwhile, by means of the electric mixer or the food processor, beat the made old egg whites with protein powder to magnificent foam. Very slowly, thin stream, start pouring hot sugar orphaned (at 121SCh) in the squirrels who are shaking up at average speed. Continue to shake up to smooth, dense and brilliant foam.
Correctly protein whips will remain on site if you completely turn bowl.
Macaronade:
Silicone rake mix dry-mix with fresh protein (from the first bowl) to condition of smooth paste. Then add the Italian meringue and accurately integrate everything, mixing from below up and turning bowl counterclockwise.
Ready dough has to be soft, homogeneous, smoothly spread.
Put the received dough in culinary bag and transplant circles, with a diameter of 3-4 cm, on parchment paper or silicone rug.
Set aside them aside for 30-60 minutes. During this time the surface of macaroni has to become covered by light plenochkoy-crust thanks to which, further, and there will be short skirt.
Warm oven to 200C.
When your macarons are completely ready to roasting — switch off oven, at once put in it baking tray and close, having left cookies for 10 minutes. Then include oven on 155C and continue to bake 10 more minutes.
Ready macaroni will easily depart from parchment paper.
Chocolate ganash:
Break chocolate on slices and put in bowl.
Bring cream to the boil and at once pour out in chocolate. Wait 30 seconds and slowly start stirring, to full and homogeneous state. Then add desi and again mix everything.
If ganash it has turned out too liquid — put it in the refrigerator for 30-60 minutes, or for 15-20 minutes in the freezer.
Put ganash in culinary bag and transplant small amount on one of halves of macaroon goods.
Cover with the soulmate and slightly press.
Clean in the refrigerator for the night.
Macaroon goods
Macaroon goods
On 10 big cookies it is necessary:
100g almond meal (it is possible to make in the coffee grinder)
240 g of icing sugar
3 proteins of large eggs
25 g of flour
oil and flour for parchment
To mix almond meal with icing sugar and to add whites 2x yayts. To shake up to uniformity. To add the remained white, to shake up once again. To add sifted flour and to knead. Dough has to turn out quite liquid. To lay baking tray the parchment oiled and powdered with flour. To pour in dough in pastry bag. To transplant round cookies with a diameter of 6-7 cm of N and distance from each other and to put in the oven warmed to 180 degrees (without convection). To bake to zolotisto brown color of 20 minutes.
Category: Recipes, Pastries 
Almond cakes with cookies
Almond cakes with cookies
Ingredients:
(~ on 10-12 pieces)
Cakes:
5 proteins
salt pinch
150 g of icing sugar
175 g of almond meal
75 g of wheat flour
1 tsps of baking powder
50 g of chocolate shaving or special vermicelli topping
Glaze:
100 g of milk chocolate
2 tbsps of almond paste
Macaroon goods:
2 proteins
1/2 tsps of lemon juice
150 g of icing sugar (1)
200 g of the scalded ground almonds
50 g of icing sugar (2)
5 drops of bitter almond oil (or some drops of almond essence)
+ almond petals and chocolate topping (for ornament)
Preparation:
1) Cakes: to warm oven to 180 °C. Slightly to oil baking cups. To sift flour in bowl together with baking powder. To add almond meal.
2) Separately to beat whites with salt pinch, gradually pouring icing sugar. To shake up to steady peaks.
3) To mix dry-mix to proteins, at the end to add chocolate shaving. Accurately to mix.
4) To lay out dough in formochka and to put in oven for 15-20 minutes. Ready cakes to cool, take from formochek.
5) Glaze: To kindle milk chocolate on water bath. To add almond paste and to mix.
6) To apply glaze on the cooled-down cakes and to leave to stiffen for some time.
7) Macaroon goods: to warm oven to 150 °C. To lay baking tray paper for pastries (or to use silicone rug). To beat whites to strong peaks at high speed of the mixer with lemon juice, gradually pouring icing sugar (1). To mix ground almonds with icing sugar (2) and to connect to proteinaceous weight, to add almond oil or essence. To shift weight in pastry bag with round nozzle and to squeeze out small balls on baking tray, at small distance from each other. To bake within 30 minutes.
8) To decorate cakes with macaroon goods, chocolate topping and almond petals.
Thanks to Ekaterina Miuda
Pink macaroni with strawberry
Pink macaroni with strawberry
Ingredients:
Egg whites - 3 pieces
Almond meal (or the peeled whole almonds which need to be ground in powder) - 100 g
Icing sugar - 200 g
Granulated sugar - 45 g
Salt - 1/2 teaspoons
Vanillin
Food color
Stuffing cream:
Cream (33%) - 50g
White chocolate - 70g
The strawberry (wiped) - 70g.
Preparation:
For cream cream to heat, kindle in them chocolate, to add strawberry. To cool, cover with film and to put for night in the refrigerator.
To connect powder to almond meal and we put in the warmed oven (140C) for drying. Then we sift through small sieve.
Pink Macaroni with strawberry
Pink Macaroni with strawberry
Ingredients:
Egg whites - 3 pieces
Almond meal (or the peeled whole almonds which need to be ground in powder) - 100 g
Icing sugar - 200 g
Granulated sugar - 45 g
Salt - 1/2 teaspoons
Vanillin
Food color
Stuffing cream:
Cream (33%) - 50g
White chocolate - 70g
The strawberry (wiped) - 70g.
Preparation:
For cream cream to heat, kindle in them chocolate, to add strawberry. To cool, cover with film and to put for night in the refrigerator.
To connect powder to almond meal and we put in the warmed oven (140C) for drying. Then we sift through small sieve.
To beat whites before formation of stable foam, then by thin stream it is poured icing sugar and again we shake up. Rake accurately we implicate proteins in sugar almond paste and we mix. We add sugar, vanillin, dye. We mix.
On the baking tray covered with parchment paper, we squeeze out through pastry bag with flat round nozzle with a diameter of 8 mm circles no more than 3 cm in the diameter.
We put baking tray in the oven which has cooled down to 50C, and we hold makaruna about 30 minutes there - on them the dense film has to be formed. Then we heat oven to 140C and we put to bake for 12 minutes, thus in 6 minutes we overturn baking tray on 180C.
We get, we cool and we interlay with cream.
Just cook!
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