Alain Ducasse Macarons

Category: Confectionery
Kitchen: french
Alain Ducasse Macarons

Ingredients

Macaronade:
almond flour *1 110 g
powdered sugar*2 225 g
aged proteins 125 g
sugar 50 g
Annatto Powder Mama Sita *3(dye) 1 tsp
Raspberry Cream Ganache:
raspberry puree 200 g
White chocolate 200 g
cream 35% 30 g

Cooking method

  • *1 you can grind peeled almonds in a blender
  • *2 separate from the yolks per day, and put out of the refrigerator 2-3 hours before baking. I used frozen ones, letting them melt and heat
  • *3 Annatto Mama Sita Powder - Extracted from the powdered coating of annatto (Achuete / Achiote) seeds, annatto powder imparts a slightly sweet, nutty flavor and mouth-watering yellow-orange to red-orange color (depending on the amount used) for various dishes
  • ] on a clean sheet of paper, make markings for pasta with a diameter of 3-4 cm. It should be made fatter. then put a clean sheet of baking paper on top. the markup will be clearly visible. this "template" can be used in the future!
  • Alain Ducasse Macarons
  • a necessary set of products for pasta: proteins. sugar. almond flour. sah. powder.
  • You can make almond flour yourself. grinds in a coffee grinder or blender. I ground in a blender. added sah. powder. then it was ground again (to avoid oil separating from the almonds) and sieved three times. place in a mixing bowl.
  • Alain Ducasse Macarons
  • beat the whites. they are after that. how we "aged" them became more liquid. and without ceasing to beat, add sugar. beat until firm peaks. the photo shows. that they do not flow out of an inverted bowl and do not lose their shape.
  • Alain Ducasse Macarons
  • add the whipped egg whites to the almond sugar mixture. and turning the bowl counterclockwise. carefully. but do not completely stir the dough. add the dye and mix everything together thoroughly.
  • Alain Ducasse Macarons
  • place the dough in a cooking bag or syringe and transfer the pasta (starting from the center and in a circle). leave them to stand for 30-60 minutes. they should be weathered and crusty. how to check: lightly touch them - if you feel a hard surface and nothing sticks to your finger - you're done.
  • Alain Ducasse Macarons
  • bake preheated to 150about From the oven 12-13 min. how to check: open the oven. gently lift off the almond half - if it comes off easily from the paper. without clinging to its surface - it means you can get it. If you couldn't lift, they are raw. you need to hold it for another 1-2 minutes.
  • Alain Ducasse Macarons
  • raspberry cream ganache:
  • break the chocolate and melt it in a MV or steam bath
  • Combine raspberry puree with cream and heat well.
  • combine melted chocolate and raspberry-cream mixture. mix well and place in the refrigerator for a couple of hours.
  • Alain Ducasse Macarons
  • assembly:
  • pick up the halves of pasta by size.
  • turn one upside down, the other down.
  • place the raspberry ganache cream in a cooking syringe and distribute it around the upside-down pasta half. cover with the other half.
  • Alain Ducasse Macarons
  • do the same with the rest of the halves.
  • Alain Ducasse Macarons
  • ready-made pasta!
  • Alain Ducasse Macarons[/ Url

The dish is designed for

20

Note

these are my first and hopefully. not the last macarons! how delicious it is !!! mmm .... !!!
Alain Ducasse Macarons

Alain Ducasse Macarons

celfh
Natasha, please explain why aging squirrels? What does it do?
Well, you know yourself, we have a problem with Sita's Mom ... are there any substitutes?
And you have Macarons of incredible beauty!
Gasha
Natasha, it's very beautiful, but I see only the last two photos ... and in the recipe there are some tails of codes ...
natapit
Tanya.Thank you so much!
aged whites become runny and beat very well!
Mama Sita powder was sent to me from Canada. but it is in online stores and is not at all expensive! French chefs use liquid food coloring.but I don't like it very much!

Gasha... Thank you ! something with a radical. I'll try to fix everything!
ludok01
Natasha, please tell me! The bottom of the cookie is so full of a hole, and up is smooth, that's how it turns out. Something I can't figure out. The impression is that one cookie consists of two, please explain not clear. THANK YOU!!!
natapit
Luda.no. the bottom is smooth. otherwise. that in the "hole" is a macarons skirt. which was formed due to that. that we left them to weather and crust before baking! whole pasta consists of 2 halves joined with cream!
Twist
Natasha, Please tell me if you manage to get the light moisture inside necessary for these products without pasta? Or is it just the so-called "skirt" below and a protein crust?
natapit
Twist... these are my first macarons. they turned out just like this with a slight moisture inside

Alain Ducasse Macarons

What is pasta?
Gasha
Quote: natapit

What is pasta?

Natus, the first word in your recipe Marisha, apparently, means that you did not buy almond flour, but grinded it yourself ... Purchased, of course, drier ... But I read the recipe from Alain Ducasse, he allows you to grind in a coffee grinder too .. In general, macaroni is called the action of mixing meringue into an almond mixture.
Iriska
Wow !!!
Such cakes were treated by Maxim Chmerkovsky to Yanochka in Paris in the Laduri cafe .... It was in our "Bachelor". Yana said that the taste of these cakes is divine.
natapit
Gash-Enka. thanks for the science! almond. by the way. I ground myself in a blender. but with the addition of powdered sugar! you can buy ready-made. but it is 2 times more expensive !!!
Iriska! and she was right to everything 100%!!!
Twist
Gasha , in all sources (I rummaged through a lot of information when I was learning to make macarons), macaroni was called a thorough grinding of NOT WHIPPED aged proteins with a mixture of powdered sugar and almonds.
natapit
Twist... Oh no!!! I did everything like that. as written !!! look at the rift! they are no worse!
Gasha
Marish, well, that means we read in different places ... for what I bought, for what I sell
Twist
Natasha, I am absolutely sure that the macarons are delicious! My name is Marina and I just wanted to find out if the classical structure is obtained with this kneading method. These cakes are a regular item for my clients. Therefore, I decided to clarify the nuances that interest me.
Twist
Gashenka, on the Internet (and in books) there is a lot of different and often the same thing, but with different names. I use a collection of recipes for the owners of mini-confectionery K. Schumacher. He has no beautiful names, he writes: biscuit mass # 1, 2, 3. and so on; almond mass No. 1, 2, 3, etc. The ingredients are the same, but the mixing technology changes at one or two stages and a completely different result is obtained at the output. So I found out from Natasha what happens inside with this mixing technology.
Gasha
Marish, I'm not arguing
ludok01
Natasha, thanks for the answer! And now everything is clear and visible from the photo, thanks again.
kariba64
Natasha, very beautiful cakes. Tell me, which almonds should be ground for flour - raw or fried? And can carrot juice be used as a dye?
natapit
Gasha- the truth is born in a dispute!

ludok01 - always happy to help and explain!

kariba64 - you can add 1 tsp. carrot juice. but he won't make the weather !!! Almonds are not roasted. but peeled !!!
natapit
Marinochka-Twist... Unfortunately. from a French pastry shop. I did not try. but these turned out just like that. as you wrote!
Feofania
very nice!
natapit
Olga 7
This is the second time I have been making pasta and it doesn’t work out that they are smooth from above and perforated from below. they are like cakes I get, although I do everything as written (((((maybe someone had the same problem and knows what's what?
natapit
Olga 7... visit the blog at this link. there is a lot of interesting information
🔗
Olga 7
huge thanks, very cool link, I will experiment further.
natapit
Lisss's
Natasha, I want to make them, but I didn't quite understand from the description - you add sugar to the whipped whites, and then add an almond-sugar mixture. and there is only 50g of sugar, sugar. powder - 225.who where? sugar 50g - into proteins, sugar. powder 225g - in ground almonds, right?
natapit
yes, you understood everything correctly, grind almonds with sah. powder! good luck!
Lisss's
Thank you

the skirt did not work out, although it stood on the table for more than an hour .. well, nothing, it's still very tasty
Lisss's
Natasha, it's very tasty, thank you! here are my "works" .. I have strawberry cream, good too
Alain Ducasse Macarons

natapit
next time will definitely work out !!!
clavicle
Outwardly, it turned out great, only the lid stood from the bottom, and there was a bubble in the middle. What is the problem?
natapit
the whole problem is in the proteins - the air got in !!!
Iriska
Oh god, I made them! A month could not make up her mind.

Alain Ducasse Macarons

Mmm ... now I want to try with different fillings !!!
People!!! This is delicious!
AlenaT
What handsome guys!)))
Why brown?
Iriska
Chocolate macarons ....
Alain Ducasse Macarons

Alain Ducasse Macarons
AlenaT
I just felt the taste)))
Iriska
I want to share my impressions.
I read that these cakes are very tasty the next day after baking, and I was convinced of this myself.
I made the macarons last night. They were in the refrigerator overnight. In the morning I took them out, we drank coffee and I left them on the table.
In the evening, after dinner, when I tasted the pasta, I was delighted with its taste ... crispy thin crust and soft creamy center. Immediately after cooking, the taste was completely different ...
Iriska
Peach macarons.

Alain Ducasse Macarons

Alain Ducasse Macarons
natapit
gorgeous!
Iriska
Coffee macaroni with chocolate-cognac filling.

Alain Ducasse Macarons
natapit
Iriska
Mango macarons

Alain Ducasse Macarons
Iriska
Magic French pastry Macarons.

Alain Ducasse Macarons
irza
AAAA, what a beauty you have here !!! Cool

Quote: Iriska

Coffee macaroni with chocolate-cognac filling.

Iriska, show the way where such people give. Painfully the name attracted, even more than mangoes and peaches

Natalochka, forgive me for asking in your Temko
Iriska
irza ,

Macarons differ in their filling. And this is your desire and fantasy.
The chocolate-cognac filling is a dark chocolate ganache (cream + chocolate) with the addition of cognac.
I want to make it with different fruit fillings, I ordered white Belgian chocolate, then I'll walk around ...

irza
Quote: Iriska

irza ,
Macarons differ in their filling. And this is your desire and fantasy.
The chocolate-cognac filling is a dark chocolate ganache (cream + chocolate) with the addition of cognac.
I want to make it with different fruit fillings, I ordered white Belgian chocolate, then I'll walk around ...

Iriska
I also liked the word "coffee". How do we add coffee?
Iriska
add 2-3 tsp to the almond dry mixture. instant coffee.
janka
Iriska, pies are just lovely sight !!!! Super!!!

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