fattaaaa I have it !!!!!!! I come! I have come! I venutiiiiiii !!!!!!!!
First I must thank my best ... er, enemy Adrenaline that during one of noster electronic chats during our challenge handed me the recipe. In the first French, Italian macaronic (come on, give me the jokes ...) and then translated bebelfish.
Adre, you were great!
Now, since I enjoyed a lot with the translation phony do a nice copy & paste. where clarification is needed to intervene with a different color ... Good reading!
Li needed to forty small macaroni (!) (approximately) 2
- empty, ie white eggs (70-80 oz.)
- 150 gram of sugar freezes, that is icing
- 100 gr. almond powder
- A soup spoon of powdered sugar, that is normal ...
- few drops of lemon juice
- 6 drops of food coloring (optional) here, this is a weak point of the recipe ... I wanted to make them my pink. I put many as 18 drops of dye, but the risulktato still does not satisfy me ...
With a filter that is a fine sieve, strain the 100 gr. ground almonds in a bowl (well, from a ciotolona ...) , throw small pieces of almonds or almond skin remaining on the bottom of the filter. You can use white almond powder (without the skin) or "gray" (with skin), is a matter of taste and appearance of the macaroni. In my opinion, the almond powder "gray" to pi ˘ taste, but does not do very well with macaroni-colored (natural, green, yellow, pink, etc. ....). This masterpiece of leave the sentence as it is, so that you understand ... It must be said that in Italy is not all varieties are almond flour, no? In the same bowl
(aridaje!) , filter the 150 gr. sugar freezes, we be clarified sugar . These tamisages (= steps?) (and what follows) have the purpose of obtaining a mixture of fine powder of almonds and sugar freezes, no small pieces agglomerations.
Mix almonds and sugar, then ice (but do not call it "freezes "???) with a fork, to avoid going over small pieces agglomerations. Put two empty
(yes, whites) eggs, a few drops of lemon juice, and 6 (18 or more ...) drops of dye into a bowl. Lemon juice is there, with its acidity, to prevent empty egg "granular" (making small grains), which can get very fresh especially empty. Clear, no?
Whipping (that violence! I think he meant "blend at high speed "...) ‡.
Midway, when the gaps have this (which? Sarebe perhaps better to say "have a certain") structure, add a tablespoon of powdered sugar, and continue to whip until the gaps (infine. .. the empty colored) are quite still like the photo on the right. (See link on the word "French" in my hat on this post)
Filter (I'm sick of sifting, so I just paid) mounted on empty sweetens the mixture of ice and dust a little almond
Tilt ' the bowl, and with a spatula or Maryse (Maryse and much better), stir gently together, rather than turning down that classically (in the sense of the needles of a show). Since you understand (except maybe the way the needles of a show ...) I do not add more ...
"the first tricky point: evil is not necessary to knead the dough, the aim is not to get a mixture of light (such as a foam, for example), but something a little bit of brightness and coulant ‡. Well, of course. the dough should be smooth and shiny, rather than fluffy.
With a pocket envelope, or a sac-a-few (if not the spoon to coffee but is much more difficult), on a layer of silicon or baking paper, formed small mounds of mixture almost as a large part of 2? (????? I adjusted by eye, we have to do?) . Allow a reasonable interval (again, you will agree to rely on your intelligence!) between each pile, as they have a tendency to unfold a bit '.
type (translation fascinating ... but I think it means "whip") then a bit ', the plate, ie the pan flat (= top + soft) on the work plan for the deployment of the piles, and make a very smooth (remove the little bit due to the dressage pocket envelope). You see the photographs "of" and "after" have typed the license plate. is flawless ...
left at room temperature during (for) 30 minutes to an hour, "cro ˚ ter do" piles.
the second important point in this season of "cro ˚ tage" It is important to get macaroni are convex, and that does not burst cooking. Trust, is a very important passage, though the term is untranslatable ...
Then preheat the oven to 160 ° C, then loaded for 12 minutes of cooking. Return (turn) the plate half-cooked. Let cool completely before taking off (hi hi! Detach, disconnect, disincollare, maybe take off ... but I'd say no!) macaroni, which will place a grid on hold.
the 3rd delicate point: Do not be too particular cook the macaroni which must remain moelleux. Keep an eye color, if you have them colored, must remain in this color, and especially not brown.
Disport appairant macaroni, that is putting together "on" and a "fund" that are almost the same diameter. Following the doors "on" and "bottom" one of the other listed. What??
Comments: This income (ricetta. ..) may decline indefinitely with a seal, and / or color, different each time. For fruit, for example, following the principle of income you can try: apricot, lime, black currant (hmmm!), strawberries, etc. .... On this page you will find some ideas. I still think the macaroni are actually better when their seal is slightly sour, fruity, which contrasts with their truly natural taste very sweet. If you encounter problems, here are some mistakes that are all beginners (and I the first one). * Do not filter
almonds and sugar with ice = macaroni boils, "balls" of almonds or sugar. * Do not mix well
not empty egg and dust up "a po'al coulant and brightness" = macaroni irregular, rather than sweet almond macaroon
* Do not wait the 30 minutes of "cro ˚ tage" = macaroni cracked, not inflated enough, not enough convex
* Do not cook enough macaroni = soft, or almost impossible to take off the plate
* Too much to do cooking dry macaroni =
* Try to take off the macaroni layer before they are completely cooled = macaroni break, break up or cut into two
I then have them stuffed with a white chocolate ganache (100 g of white chocolate flakes on which I poured 100 ml of cream, made warm with a few dried rose. mix, let cool and fit with a whip), and with the same ganache blended with a few spoonfuls of raspberry jam. A kind of small, yet very shy Isphan ...
(aridaje!) , filter the 150 gr. sugar freezes, we be clarified sugar . These tamisages (= steps?) (and what follows) have the purpose of obtaining a mixture of fine powder of almonds and sugar freezes, no small pieces agglomerations.
Mix almonds and sugar, then ice (but do not call it "freezes "???) with a fork, to avoid going over small pieces agglomerations. Put two empty
(yes, whites) eggs, a few drops of lemon juice, and 6 (18 or more ...) drops of dye into a bowl. Lemon juice is there, with its acidity, to prevent empty egg "granular" (making small grains), which can get very fresh especially empty. Clear, no?
Whipping (that violence! I think he meant "blend at high speed "...) ‡.
Midway, when the gaps have this (which? Sarebe perhaps better to say "have a certain") structure, add a tablespoon of powdered sugar, and continue to whip until the gaps (infine. .. the empty colored) are quite still like the photo on the right. (See link on the word "French" in my hat on this post)
Filter (I'm sick of sifting, so I just paid) mounted on empty sweetens the mixture of ice and dust a little almond
Tilt ' the bowl, and with a spatula or Maryse (Maryse and much better), stir gently together, rather than turning down that classically (in the sense of the needles of a show). Since you understand (except maybe the way the needles of a show ...) I do not add more ...
"the first tricky point: evil is not necessary to knead the dough, the aim is not to get a mixture of light (such as a foam, for example), but something a little bit of brightness and coulant ‡. Well, of course. the dough should be smooth and shiny, rather than fluffy.
With a pocket envelope, or a sac-a-few (if not the spoon to coffee but is much more difficult), on a layer of silicon or baking paper, formed small mounds of mixture almost as a large part of 2? (????? I adjusted by eye, we have to do?) . Allow a reasonable interval (again, you will agree to rely on your intelligence!) between each pile, as they have a tendency to unfold a bit '.
type (translation fascinating ... but I think it means "whip") then a bit ', the plate, ie the pan flat (= top + soft) on the work plan for the deployment of the piles, and make a very smooth (remove the little bit due to the dressage pocket envelope). You see the photographs "of" and "after" have typed the license plate. is flawless ...
left at room temperature during (for) 30 minutes to an hour, "cro ˚ ter do" piles.
the second important point in this season of "cro ˚ tage" It is important to get macaroni are convex, and that does not burst cooking. Trust, is a very important passage, though the term is untranslatable ...
Then preheat the oven to 160 ° C, then loaded for 12 minutes of cooking. Return (turn) the plate half-cooked. Let cool completely before taking off (hi hi! Detach, disconnect, disincollare, maybe take off ... but I'd say no!) macaroni, which will place a grid on hold.
the 3rd delicate point: Do not be too particular cook the macaroni which must remain moelleux. Keep an eye color, if you have them colored, must remain in this color, and especially not brown.
Disport appairant macaroni, that is putting together "on" and a "fund" that are almost the same diameter. Following the doors "on" and "bottom" one of the other listed. What??
Comments: This income (ricetta. ..) may decline indefinitely with a seal, and / or color, different each time. For fruit, for example, following the principle of income you can try: apricot, lime, black currant (hmmm!), strawberries, etc. .... On this page you will find some ideas. I still think the macaroni are actually better when their seal is slightly sour, fruity, which contrasts with their truly natural taste very sweet. If you encounter problems, here are some mistakes that are all beginners (and I the first one). * Do not filter
almonds and sugar with ice = macaroni boils, "balls" of almonds or sugar. * Do not mix well
not empty egg and dust up "a po'al coulant and brightness" = macaroni irregular, rather than sweet almond macaroon
* Do not wait the 30 minutes of "cro ˚ tage" = macaroni cracked, not inflated enough, not enough convex
* Do not cook enough macaroni = soft, or almost impossible to take off the plate
* Too much to do cooking dry macaroni =
* Try to take off the macaroni layer before they are completely cooled = macaroni break, break up or cut into two
I then have them stuffed with a white chocolate ganache (100 g of white chocolate flakes on which I poured 100 ml of cream, made warm with a few dried rose. mix, let cool and fit with a whip), and with the same ganache blended with a few spoonfuls of raspberry jam. A kind of small, yet very shy Isphan ...
