Red Velvet Macarons. Pasta Red Velvet Bashny.Net

RECIPE
INGREDIENTS

For MACARON shells:
ground almonds 300g
300 g of pure powdered sugar (corn flour without added thereto)
Liquefied 110g egg whites (see below)
+ 300 g of powdered sugar
mineral water 75g
110g egg whites liquefied
1 tablespoon cocoa powder
3 teaspoons red food coloring (gel. The liquid will not work in this recipe)
1/2 batch of cream cheese frosting

Let's get ready ...

Trays (lined with baking paper greaseproof paper NOT)
Eggs - separate eat egg whites from the yolks and let them sit in the refrigerator for several hours. They have to be measured accurately.
Sift the almonds and sugar together (if you do not have a food processor)
Add powdered sugar and almond meal in a food processor and process until well blended. This will help get rid of the lumps of sugar. Alternatively, you can sift together. This should be done at least 3 times.
Clean the almond mixture into a large bowl, add the first portion of the egg whites and mix to form a paste. Cover with plastic wrap and set aside.
Add sugar and water in a small pan. Give them a very gentle stir to get them mixed together. Bring to a boil over medium heat, then reduce to a boil. Add candy thermometer into the pan to help you to measure the temperature of the syrup. As the syrup bubbles away it will be sprayed, small bubbles sweetened water on the sides of the pot. Use a pastry brush dabbed in a little water to brush them back into the syrup. This will help prevent the crystallization of the syrup. When the syrup reaches 115C, add the second portion of the egg whites in the bowl of a stand mixer and start beating them at medium / high speed, to help break them apart and make them a little frothy.
When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Beat until stiff peaks for about 6 minutes. Add red food coloring and vanilla extract at about the point of 3 min, a meringue beat for several minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl and the meringue does not fall out, you know you have reached stiff peaks.
Take a spatula full of meringue and fold it into the almond-sugar mixture and mix until well blended. This allows the mixture to thin out a little before adding the rest of the mixture. Put all together, walking around the bowl with a spatula and then through the middle (as shown in the video). Continue folding until the dough is sufficiently thin that it drips and the spatula falls into the tape. This should take approximately 10 seconds for the tape to vanish in the rest of the batter. That's when you know the batter ready for the pipe.
Put the dough into a piping bag with a round tip.
Pipe rounds of batter about 3.5cm (1, 38 inches) in diameter, the distance between 2 cm from each other (flat) baking trays lined with baking parchment.
Gently push the tray on the work surface, covered with a cloth kitchen. Leave not stand for at least 30 minutes until the skin forms on the shells. They should not be sticky when you touch them. It was at this point that you can preheat the oven to 180 ° C
Bake for 12 minutes. If you feel that your oven is the reason Macarons until browned on one side (usually on the side closest to the fan) to turn around the tray about halfway through baking. After they are baked, let them cool completely.
To complete your red velvet Macarons, comes to an end with a piping bag Wilton tip 6b and frost whirlpool of cream cheese frosting on top of the donut in the whirlpool. Sandwich with another cookie.



RECIPE

INGREDIENTS

For the macaron shells:
300g ground almonds
300g pure icing sugar (without corn flour added to it)
110g liquefied egg whites (see below)
+ 300g caster sugar
75g mineral water
110g liquefied egg whites
1 tbsp cocoa powder
3 tsp red food dye (gel. Liquid will NOT work in this recipe)
1/2 batch of cream cheese frosting

LET'S GET COOKING ...

Trays (lined with baking paper NOT grease proof paper)
Eggs - separate eat egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.
Sift almond and sugar together (if you do not have a food processor)
Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallizing. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium / high speed to help break them apart and get them a little frothy.
When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the red food dye and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue does not fall out, you know you've reached stiff peaks.
Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That's when you know the batter is ready to pipe.
Spoon the batter into a piping bag with a round tip.
Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment.
Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They should not be sticky when you touch them. It's at this point that you can preheat your oven to 180C.
Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they're baked, let them cool completely.
To finish off your red velvet macarons, fit the end of a piping bag with a Wilton 6b tip and frost a swirl of cream cheese frosting on top in a donut swirl. Sandwich with another cookie.