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Macarons orange and draw

As I told you some time for a while I got to do different kinds of macaroons. I've been putting some and today I play the rascal to orange. I stayed, I think that pretty, and very rich. I also like to put different candies in the Christmas table so I come very slightly of everything. I love the variety, but do not know if this year I will be capable of many things. Everything is different, everything is strange. I'm decorating the house and everything seems strange, hope to see my mother again at any corner of the house, ready to difrutar with me the beautiful days of Christmas. "If you had been would be so happy ..." (Mana) Now one of my favorite songs.

Macarons

ORANGE

Ingredients:

macarons For :

400 gr. ground almonds

400 gr. powdered sugar 50 gr

. sugar sprinkles

8 egg whites

a pinch of cream of tartar or lemon drops

1 scoop of orange zest finely

a little orange food coloring paste
For the filling:

1 dl. and 1 / 2 orange juice

300 gr.

sugar

1 teaspoon sugar or a squeeze of lemon

300 gr. cream butter in

1 tablespoon orange zest filled

Preparation of butter or filling: Make a syrup of thread about loose with the sugar, glucose or drops lemon and orange juice. When done remove from Gheg and let it temper. Empomar butter and put in blender. Gradually add the syrup once it is made and allowed to mount it and then rest for a while to spread easily. Refrigerate and use when you go out with a bit of time to acquire the texture of the macaroons adecuada.Preparación: Riding stiff egg whites with a pinch of cream of tartar or a few drops of lemon and when most are mounted add sugar sprinkles and assembling of all until stiff peaks form. In a bowl mix the ground almonds with icing sugar, orange zest and orange food coloring then gradually add the egg whites until stiff, making it carefully so the dough does not lose its volume. Place in pastry bag with tip broad smooth dough and place portions on baking trays lined with paper and let stand a few hours to a scab forms on the surface. I leave in the morning to evening or overnight. Then bake in the oven for 2 minutes at 200 º C and then at 180 º C, for 7-8 minutes. Once cooked allow to cool on rack, then spread with orange butter, joining them two by two, placed on trays and are ready to eat.

Certainly I usually use grated orange peel that I buy in Germany Dr. Oetker brand. That reminds me Alma's blog A perfect cupcake is making a precious draw German bakery products. With the times I usually shop there. Let's see if I have. But the nice thing is to participate so I leave here the link to the sweepstakes.