Recipe for macaroons macaron from Valery Sosnovskogo

Valery Sozanovsky, judge of the first National championship of confectionary art "BISCOTTI pastry chef 2015", presents to beginners pastry arts classic recipe charming and delicious almond cookies pasta.





 To your attention the recipe of shells and two types of toppings — lemon and coffee. Shells For meringue:

• 120 g of water
• 450 g sugar
• 3 g of salt
• 160 g protein
• For the dough:
• 125 g almond flour
• 125 g icing sugar
• 12 g of protein
• 160 g of prepared meringue

 The process of cooking the Sugar with water heated to 118°C. Begin whipping whites with the salt for 5-speed mixer. Pour syrup, not boiling. Whisk until warm. The almond flour and icing sugar sifted together, mix with the liquid protein and dye (if necessary). 80% of the meringues very carefully mix 20% — gently stir. To transplant. Bake at 145°C for 13 minutes. Lemon filling200 g eggs
250 g of sugar
10 g of lemon peel
100 g lemon juice
300 g butter cooking Process , Mix the sugar, zest, eggs and lemon juice. Put in a water bath and bring to 80°C, stirring occasionally. Set aside and allow to cool to 50°C. Add the oil and all beat up. Leave it to cool down. Coffee ganache 350 g cream
350 g white chocolate
60 g milk chocolate
20 g of freshly ground coffee the Process of making a coffee to Soak in cream. Boil, drain, pour in the chocolate. Mix well. Allow to cool at room temperature. published by P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: dgficc.com/#news/7596