PEANUT MACARONS
How to make
Now we are going to show you one of the most delicious recipesthat we propose in the web, with which we are going to prepare rich macarons of peanut,
delicious and that is worth trying.
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| Wholesale Macaron |
Ingredients:
- 100 grams icing sugar
- 50 grams egg whites
- 30 grams ground almond
- 30 grams ground peanuts
- 25 grams sugar
Ingredients for the filling:
- Coloring (Optional)
- 150 grams peanut butter
- 150 grams icing sugar
preparation:
When preparing these great chocolate macarons we will start sifting the ground almond, which you can buy already ground or grind it at home using a chopper or a Thermomix. It has to be left fine and sieved, in fact if the sieves a few times better yet. Then we also sieve the icing sugar and the chocolate powder, which you can change for cocoa powder if you prefer to have less intense chocolate macarons. To finish it we mix the three ingredients and we reserve them.
On the other hand we will leave the filling ready, so we will heat the cream in a saucepan and wait for it to start boiling, then remove the same from the fire and pour the chopped chocolate, and remove it until it melts well with The hot cream and form a creamy mixture, with all the chocolate well melted and integrated with the cream. Let it tint a little at room temperature and then we put it in the refrigerator until we go to fill the macarons, so it will harden a little.
Continue to separate the egg whites from the egg yolks until the required amount of egg whites is obtained. The yolks can be saved to use in another recipe if you want, since we will not use them here. Let's mount the egg whites to snow, so it is best to leave the eggs outside the refrigerator for a while before they are done, so they are at room temperature and easier to do. We can use rods by hand or placed in the mixer, to facilitate the process.
We will begin to beat first at slow speed and as they go foaming the clear beats we will gradually increase the speed. Once we have the very frothy whites, we add the sugar and continue beating until the whites are well mounted to the point of snow. At that moment we will observe that when removing the rods are formed peaks with the clearings that do not come down, since they will have acquired a lot of density and body and they remain thus without falling.
And with this we would have ready all the ingredients to go forming macarons, something that the first few times usually cost that they look good, but with practice is improving the result. With this recipe we will have a dough with which to make about 40 or 45 macarons, that is, we have to bake double halves, so we are going to take several baking trays and we put baking paper to go them, or Well we can use special molds to make macarons, which are really useful, especially if you have never prepared them before, with which we avoid having to use the paper for baking.