Mario Salieri Film Sdtreaming

Lightning (choco-famboises)

Another good dose of sugar! These chocolate macaroons are stuffed with raspberry jam. A delicious combination. The macaroons are crisp surface and soft in the center dissolves in the mouth within seconds.
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The buttons require precision and also patience. Precision is the reason why the ingredients This recipe must be weighed. The two critical points are brewing meringue with dried preparation and drying time. If you mix your dough too dry for the preparation there is a risk the dough becomes liquid. We must dry the macaroons at least 30 minutes before baking. This will form a sort of cap on the surface. When cooking the pressure exerted by this closure will inflate the sticker up. If you omit this step, the button will expand to all directions.
. A recipe
Simply Clodine I stuffed with raspberries instead of a ganache: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=98541
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Ingredients:
125 g (4 oz) ground almonds
225 g (7 1 / 2 oz) icing sugar
20 g (2 / 3 oz) cocoa
100 g (3 1 / 2 oz) egg whites (3 egg )
juice 1 / 4 lemon
30 g (1 oz) sugar
5 drops red food coloring
1 / 2 cup raspberry jam
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Preparation:
Preheat oven to 300 ° F.
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In a bowl, combine the almonds, icing sugar and cocoa. Grind the mixture finely with food processor 1 to 2 minutes. Strain to remove impurities. Book.
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In stand mixer, whip egg whites with lemon juice and half the sugar at maximum speed. After 1 minute, add the other half of sugar and food coloring, and beat another 3 to 5 minutes, until firm peaks as possible.
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Place egg whites in a large bowl and pour in 2 times the dry ingredients by folding with a rubber spatula.
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With the same spatula, work the dough by folding it over itself a few seconds to get smooth and shiny buttons. Put the dough in a pastry bag fitted with a sleeve of 1.25 cm (1 / 2 inches) in diameter.
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On a baking sheet lined with parchment paper, using the pastry bag, create small buttons about 2 cm (3 / 4 inches), spacing them. Let stand 20-30 minutes macaroons at room temperature so that it forms a crust on their surface.
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Bake 22 to 25 minutes.
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Once cooked macaroni, wait about 2 minutes before taking off the plate and let cool to room temperature without overlapping. Book.
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Spread the flat side of a macaroon raspberry jam and close sandwich with another macaroon.
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macaroons on a plate, without overlapping, cover with plastic wrap and refrigerate 24 to 48 hours before serving.