Do not underestimate the quality and fineness of almond flour. It is important for the flour to be as delicate as possible, and it will help you to get rid of it and aerate it. You can prepare flour at home and own. Using the blender, simply cut into finely blanched almonds and then squeeze through a fine sieve. However, the macaroon flour is slightly defatted, it is perfectly soft and is definitely more suitable for macronutrients.
Egg whites must be older. If you are not sure how old yours are, prepare them in the evening beforehand, put them in a wider bowl and cover with a paper napkin. They evaporate slightly overnight and will be more suitable for work.
Whisking whites has its regularity. Blow the snow slowly at a low speed to create smaller bubbles that are firmer and provide more stable snow.
The resultant snow should form the tip when you draw a bit, it should be nicely glossy, but it should not be too strong.
When mixing the almond flour, the dough should not be too dense or too thin. It should look like a lava. When creating a wad, it should slowly close. When you create a macro on a sheet of paper, the trace of the adorned tip should itself disappear within 40 seconds.
After filling the whole sheet, bang it a few times with your fist from the underside or the whole of the table top. This way, you can squeeze any bubbles that could damage the surface of the macronutrients.
Do not omit macros before baking, otherwise you will crack. Drying can take 30 minutes, but also 90. As a test, touch the surface of one and find that it is no longer sticking.
Bake them preferably at lower than higher temperatures, high temperatures can also cause them to crack.
After baking, wait for it to cool completely, otherwise they still stick to the papers.
And now you can do it.)
The recipe is on 4 sheets of macronutrients.
Makronky
29. November 2015
Macronky is a beautiful and modern candy that is great for Christmas too. Prepare them just before Christmas is best when they are fresh. And because this discipline is one of the more complex, I have prepared a very detailed recipe for you, where I advise you at the beginning of how to avoid possible breaks.
I prepared the recipe for Instyle, so you can find it too.)
Postup
Mix the Almond flour with the flour sugar in the food processor so that the mixture is as smooth as possible. Then squeeze it over a fine sieve to get really smooth, smooth almond flour without lumps. White beets with a pinch of salt start whipping at a low speed, which ensures that snow is stable, which is made of small bubbles due to low speed. Gradually add the semolina sugar when the whites start to bubble and whisk until you create a shiny snow that is not yet firm. If you want to use a food dye, now is the right moment. In the shades of brown you can get some cocoa. But if you want to divide the dough into more colors, it will be better to color when you add almond flour. If you test all three variants, divide the dough into three parts, leave one uncolored, fill it with a white chocolate filling, the second part dye in medium brown, it will be a nougat or chestnut filling, and the third dark brown is for dark ganache chocolate.
Sprinkle the almonds in the whipped cream slightly to obtain a mass in which, when you create the worm, it slowly closes. Prepare the sheets with baking paper while sticking the paper to the plate with a little bit of macronut dough to make it unpleasant and not damage the macaroni shape when baking. Also prepare a decorative bag with a bigger smooth toe and you can start to spray the dough on the plate. Try to make regular wheels with a diameter of 2 cm with sufficient spacing. Once the entire baking sheet is full, gently bang it a few times on the table or on the bottom of the sheet of fist, to get rid of any bubbles that will damage the surface of the baked macronutrients and also flatten it to the desired shape.
Now you need a lot of patience, because you have to wait until the surface of the macron rose. The exact time can not be determined because it varies depending on the temperature and humidity of the environment, but you will know that it is the right moment so that they will no longer be sure to stick to your finger when you touch them.
Preheat the oven to 150 ° C and bake for about 10 minutes. During baking turn the plate, do not mind blowing the oven, the macrones are better care at low temperature, otherwise they like to crack. Take them out of the oven before they start to pink.
In the meantime, prepare the refill.
Preparing a white chocolate ganache is easy. Bring the cream to the boil with the seeds that you scrape out of the vanilla pod before, put it in and mix the chocolate. Leave the mixture to cool until it reaches the desired consistency to fill the macronutrients.
Preparing the dark chocolate ganache is the same. Bring the cream to the boil, put it off and add all the chocolate and alcohol. Stir in a smooth cream and let it cool down to the desired consistency, ideal for filling.
Prepare the hazelnut filling by making the cream of ganache and chocolate the same way as with the previous recipes, then add a softened butter and a nougat cream to the still tepid chocolate. The nougat cream can also be replaced with chestnut purée in the same ratio and you will get no less delicious chestnut filling.
Fill the cream ideally with a smooth-tipped decorative bag and stick the macronutrients. Finished leave them in the fridge at least until the next day.
Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .
Almond flour is one of the most popular ingredients of gluten-free baking. Almonds are a rich source of vitamins and minerals (magnesium, calcium, vitamin E) and contain unsaturated fatty acids. Almond flour can also be made at home when the almonds soak overnight and we will whisper the next day. Spicy spice is vanilla, which not only smells beautifully, but also proves to be a soothing impression. The scent of vanilla acts against stress and helps suppress depression. Moreover, it has been considered a powerful aphrodisiac since the Aztecs.
