Today I leave one of my experiments with macarons. This time with a lemon cream filling or lemon mantquilla. Like all to go there and the truth is that I will look bad. It is a delicate sweet to be catching on all over the place and its format petit four or deli for coffee and cake in their form, they become larger and filled with cream and fruit, fruit, cream .. . etc, are becoming increasingly popular. The reality is that they are delicious and as home-made none. Maybe they can not come out so perfect, but the richness and freshness of the ingredients is worth it. Hope you like and certainly if hce a variation of them, can serve as a spectacular gift, if you choose a beautiful continent and an attractive package. Just a thought. Kisses for all
LEMON Macarons
Ingredients: For the macarons
:
400 gr.
ground almonds 400 gr.
powdered sugar 50 gr.
sprinkles sugar 8 egg whites a few drops of lemon
1 scoop of lemon peel a little thin
lemon yellow coloring paste
:
400 gr.
ground almonds 400 gr.
powdered sugar 50 gr.
sprinkles sugar 8 egg whites a few drops of lemon
1 scoop of lemon peel a little thin
lemon yellow coloring paste
For the filling:
1 dl. and lemon juice
1 dl. and lemon juice
1 / 2 dl.
water 350 gr.
sugar 1 teaspoon of sugar or a squeeze of lemon
300 gr.
cream buttermilk 1 tablespoon lemon zest filled
Filling preparation: Make a syrup of thread about loose with the sugar, glucose or lemon drops, water and lemon juice. When done remove from heat and allow to warm. Empomar butter and put in blender. Gradually add the syrup once it is made and the grated lemon rind and let which is mounted properly and then rest a bit so that it extends easily. Refrigerate and use when you go out with a bit of time to acquire the right texture. Preparation of macarons: Riding stiff egg whites with a squeeze of lemon and when most are mounted add sugar sprinkles and riding at all until they are stiff. In a bowl mix the ground almonds with icing sugar, lemon zest and lemon-yellow color and 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 the afternoon 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 lemon cream, bring them together in pairs, placed on trays and are ready to eat.
water 350 gr.
sugar 1 teaspoon of sugar or a squeeze of lemon
300 gr.
cream buttermilk 1 tablespoon lemon zest filled
Filling preparation: Make a syrup of thread about loose with the sugar, glucose or lemon drops, water and lemon juice. When done remove from heat and allow to warm. Empomar butter and put in blender. Gradually add the syrup once it is made and the grated lemon rind and let which is mounted properly and then rest a bit so that it extends easily. Refrigerate and use when you go out with a bit of time to acquire the right texture. Preparation of macarons: Riding stiff egg whites with a squeeze of lemon and when most are mounted add sugar sprinkles and riding at all until they are stiff. In a bowl mix the ground almonds with icing sugar, lemon zest and lemon-yellow color and 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 the afternoon 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 lemon cream, bring them together in pairs, placed on trays and are ready to eat.
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