Hazelnut-vanilla praline macaron. Italian meringue method | Макарон. Пралине. Итальянская меренга скачать в хорошем качестве

Hazelnut-vanilla praline macaron. Italian meringue method | Макарон. Пралине. Итальянская меренга

Рецепт на русском вы можете найти у меня в блоге https://victoriacooking.wordpress.com... Hazelnut-vanilla praline Macaron recipe. Italian method, less sugar macaron recipe. Ingredients White chocolate and Vanilla Ganache. 120 g cream 33-35% 110 g white chocolate 50 g hazelnut-vanilla praline (praline recipe    • Hazelnut-vanilla praline  |  Пралине фунду...  ) Macaron Shells 100 g almond flour 75 g powdered sugar 30 g egg whites (1) 25 g water 75 g sugar 30 g egg whites (2) hazelnuts for decoration Process. Ganache. 1. Heat cream till boiling. Pour it over white chocolate. Stir and then mix with a blender. 2. Add praline. Process with a hand blender until smooth. 2. Cover with food film touching the ganache. 3. Refrigerate. Macaron. 1. Chop hazelnuts finely. We will use them as decorations for macaron shells. 2. Prepare a pastry bag with a round nozzle (0.4 inch = 10 mm diameter). 3. Mix and sift almond flour and powdered sugar. 4. Add 30 g egg whites (1) to this dry mixture. Don't mix. Just leave it. 5. Heat water and sugar till 230F(110C). Then start whisking 30 g egg whites (2) in mixer. Meanwhile, continue heat the syrup. 6. When syrup temperature reaches 244F(118C), pour the syrup into whipping egg whites (2). Continue whipping egg whites with syrup until the mixture (Italian meringue) will be cool. You can check it, by touching a mixer bowl. It should be barely warm. 7. While the egg whites are whipped with syrup, mix dry ingredients with egg whites (1) until paste is formed. 8. Mix in half of the meringue. 9. Carefully mix in the rest of the meringue. 10. Pour batter into a pastry bag. 11. Pipe macarons onto the teflon sheet about 1.2-1.5 inch (3.5-4 cm) in diameter. 12. Tap a baking tray to release any air bubbles. Sprinkle macarons with chopped hazelnuts. 13. Let the macarons sit at room temperature for 10 minutes, until dry to the touch. 14. Preheat the oven to 293˚F (145˚C). Bake the macarons for 12 minutes. Important! Let them cool on the teflon sheet on a countertop. Do not let them rest on a hot baking tray. Filling 1. Find a pair for every macaron shell. 2. Transfer ganache into a pastry bag. 3. Pipe ganache onto one macaron shell and cover with another one. 4. Place macarons in a fridge in an airtight container for 24 hours and only then try them. How to store and eat macaron 1. Store macaron in a fridge in an air tight container during 5 days. 3. You can eat macaron cool from a fridge. But also, try this. Before eating, let your macaron stay at room temperature 10-20 minutes and then enjoy. In this case, your macaron will be more tender. If you have any question how to make this delicious desert, don't hesitate and just ask! I'll be happy to answer! Music Damage - (Free Acoustic Instrumental) (Available to use if you msg me!) by Joel Marlow   / s-kaymusic​   Music provided by www.plugnplaymusic.net PLUG N PLAY MUSIC    • Damage by joel marlow - Acoustic - No Copy...