Archive for the ‘cuisine’ tag
Chocolate Macaroons by Pierre-Dominique Cécillon for Larousse Cuisine
Want to know more about French pastries? Check out our “French Cakes, Pastries and Jams” Ipad & Iphone Application : itunes.apple.com For 35 macaroons. Difficulty: medium. Ingredients: For the main mixture: 2 1/3 cups of powdered sugar, 3 ½ cups of almond powder, ½ cup of egg whites, 4.25 oz of dark chocolate, 1/3 cup of water For the meringue: 1 ½ cups of granulated sugar, ½ cup of egg whites, 1 thermometer Preparation: 1.Preparation for the Italian meringue. Put the egg whites in the mixing bowl, then prepare the syrup: in a saucepan, boil water with sugar. Heat the mixture until it brings to a boil. 2.During this time, prepare the chocolate base. Sift the powdered sugar with the almonds. Pour this mixture into a large mixing bowl and add egg whites. 3. Melt the chocolate in a “bain-marie” or in the oven and add it to the previous preparation. The batter should be thick but very flexible. 4.When syrup (sugar-water) reached 240 °F, beat the egg whites. Once the syrup boils (245 °F), pour over the egg whites. Whisk until slightly cooled. 5.Take the obtained the Italian meringue with a spatula and incorporate it with the chocolate mix. Mix with a wooden spoon: this is called “macaronnage”. Continue until your mixture becomes glistening and shiny. 6.Fill the pastry bag with the macaroon mixture. Cut then end of the pastry bag with scissors. Form circles of mixture on parchment paper placed on a baking tray. 7.Let them dry for 30 minutes at room temperature. A small scab …
NFF Diet – Day 3
kept to it for today – Lean cuisine, soup and bread,
turkey on wheat after close.
I was tired on the way home, which allowed me to
zone out listening to
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