Raspberry Macarons
12 recipes
Macarons with orange
ingredients
servings
10
Food colouring
to taste
Icing sugar
150 grams
Almond flour
150 grams
Water
35 grams
Egg, egg white
110 grams
White sugar
150 grams
Orange peel
1 teaspoon
Fresh cream
75 grams
White chocolate
150 grams
Desserts from Italy
Macarons with orange
Macarons with orange
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious sweet tarts with citrus scent
preparation
step 1
Put almond flour and icing sugar in a kitchen cutter (a kitchen robot with chopping blades) and smash the flour and sugar until they become very thin.
step 2
Do not let it go continuously but snap to avoid creating too much heat that might put out the almond oil and make the crumbling work out of the ordinary.
step 3
Pour the powder into a bowl and add 55 gr of albumin. Mix well until a single dough is created. Set aside.
step 4
Place the semolina sugar and water in the saucepan and turn on the fire. Put the album in the planetarium and mount it. Then add the sugar that you have dissolved in the water until you get a meringue.
step 5
When the meringue is formed, combine the first compound and a few drops of food dye, mixing from bottom to top
step 6
When it is all mixed, mix it by pushing the mixture towards the bowl walls until, somewhat disassembled, the dough will be ribbon
step 7
(That is, the dough rolls down forming a ribbon. It will take about two turns of spoon). Put in a few sacs and make up buttons on silicone mats.
step 8
I use silicone mats as I think they are the ones that guarantee a better result than the oven paper, especially when the buttons are formed with the sac on a few.
step 9
You can also use those with the circles already made for the macarons, although I think if you make a good dough, you will not even need it.
step 10
Now you will have to leave about half an hour of raw macarons until they touch them no longer sticky.
step 11
Then bake at 135 ° (of my oven) for 15 minutes.
step 12
Allow to cool before removing them from the mat. Before doing them, you must have them rest for at least 24 hours. Meanwhile, do the ganache.
step 13
Simmer the cream into a saucepan with grated orange peel. In a bowl, put the white chocolate cut into small pieces.
step 14
When the cream is hot, pour it over the chocolate and wait a minute before mixing. When the mixture is creamy, let it rest in the bowl until it becomes compact.
step 15
At this point, make the cream with the electric bender. Put in a few sac on the starfish and stuff your macarons. Keep them in the fridge.
step 16
The next day they will be perfect to be served. Enjoy your meal!
