Desserts from France
translated by Italian with
Dolcetti exquisite, refined and delicious
Put in a blender the icing sugar with the flour and chopped almonds until they become thin. Add the cocoa and do even chop.
Put everything in a bowl and add a portion of the egg whites (55gr). Stir until it is uniform.
In a planetary bowl to put the second part of whites to which you add a tablespoon of sugar.
Start the planetary with the whip at medium speed. Meanwhile, in a saucepan put water and sugar was granulated.
Put on the heat and, using a thermometer to get the syrup to 121 ° C. Once the temperature is reached, the lowering speed of the planetary without powering it off and add the flush syrup.
Set the speed to maximum and make beat the egg whites until they feel that the bowl will become fresh.
Add a spoonful of meringue mixture to the almond and cocoa and stir to mix flour.
Continue adding the remaining part of meringue and stir until you have a uniform dough and semimontato (pulling on the spoon, the mixture should drop to tape)
Take a pastry bag with a round nozzle and on a plate lined with parchment paper (or silicone pad) formed of buttons. Let stand for at least half an hour or until it will be slightly sticky
While you wait, turn the oven to 125 ° C and put a saucepan with the cream on the fire. Bring to a light boil and pour over the chocolate cut into small pieces.
Stir until it becomes uniform and then transferred into a bowl to cool in the refrigerator.
Put the macarons in the oven to bake for 15-20 minutes. They will be cooked when they are detached from the paper without breaking.
Let cool the cookies and ganache for 12 hours.
Bring out the ganache from the refrigerator and the electric whisk mounted within minutes. Put it in a pastry bag and stuffed biscuits being careful to connect them so that they are of equal size.
Let it sit in the fridge for a few hours, preferably for a day.