Homemade macarons

10 servings
2 hours

How to make homemade pasta cakes? Prepare the necessary products. It is very important to accurately measure their number in grams, so you will definitely need a kitchen scale. Proteins should be at room temperature, so take the eggs out of the fridge beforehand. If there is no time for this, then warm them in warm water.

Sift the almond flour and icing sugar to break the lumps. It is better to weigh them after sifting.

Mix the powder and flour thoroughly using a whisk.

Separate the proteins from the yolks. Watch that not a drop of yolks got to the proteins, otherwise the latter will not rise. Start whipping the squirrels at low mixer speeds. Once a small foam is formed, add a pinch of citric acid.

Increase the mixer speed and continue to whisk. Inject sugar into the proteins in a thin stream in several steps. The mass will begin to whiten and increase in volume.

It is necessary to beat proteins to a state of stable peaks. Proteins have to keep their shape. If you turn the container over, then the protein mass will not leak out.

Inject the proteins into a mixture of flour and powder. With neat but confident movements, start mixing everything. The blade must be worked from bottom to top, making as if exciting and turning movements.

You need to interfere with the mass for a long time, it should become fluid, but not liquid. If the shoulder blade is raised above the bowl, then the dough will not fall in pieces, but will slowly drain from it.

Transfer the dough to a pastry bag with the simplest round attachment.

Baking pasta is better on a Teflon mat. Deposit the blanks, holding the bag perpendicular to the tray and leaving gaps between them. At the end, you need to hit the baking sheet on the table several times to kick the air out of the dough. Leave the blank tray for 1-1. 5 hours at room temperature. A crust should form on their surface, which will prevent the dough from cracking when baking. Touch them with your finger, the blanks should not be sticky at all.

Bake the pasta in the oven at 150 degrees for about 15 minutes. Five minutes after starting, open the door for a minute to let off steam. Cakes should start to grow, forming a branded & quot; skirt & quot; from below. If you touch the top at the end of the bake, then the lid should not move relative to the skirt. This means it's time to take out the cakes. Remove them from the mat only after cooling completely.

Prepare the necessary ingredients for the filling - chocolate ganache. Cream is better to take fat. Choose dark chocolate.

Boil the cream in a small saucepan or saucepan.

Add the chocolate broken into pieces to the cream and mix well until completely dissolved.

Add the butter and stir again.

Pour into a pastry bag of ganache and put it in the fridge for cooling and thickening. I used a simple plastic bag as a pastry bag.

Cut off the tip of the bag and squeeze the cooled ganache into one workpiece half. Match the soulmate to size and cover the former.

This way, shape all the cakes. It is better to cool them before drinking. Enjoy your meal!