Who moves mountains began pushing pebbles
A few days ago was fortunate to be able to enjoy the new concept of Dani García, Bibo, his new brasserie in Marbella with its restaurant Dani García. He is a place magicocon refined decoration and a letter to the most discerning of palates.
Everything is refined and has nothing is left to chance at this new location with which to my taste we have won all: Cook and customers. The only thing missing from this place are some macarons, but for that I'm me here and today I bring them stuffed with cream of mangoes, the first of the season in the Axarquiaso that you can enjoy them now.
Delicious macarons Mango to accompany summer. I made them on a morning of laughter with my friend and blogger Luisa Morón (you can here see your beautiful blog Cooking with my Carmela). We exchanged ideas and knowledge of photography (she) and macarons (I), and this was the result. To repeat soon.
What are very difficult? Who said it? Come, come, that I teach and you will already see how come.
For the macarons cookies
- 150 g almond powder (also called almond flour that you can buy in many supermarkets and online shops) 1,00 €
- 150 g icing sugar. It doesn't which is made at home in the thermomix or which sold in the supermarket of sugar Spanish. The grain of these sugars is much thicker to that which is required to make macarons. I use one English called Tate & Lyle Icing Sugar. It can be found at Taste of America, in El Corte Inglés, in Iceland, the sweet House of flowers, commercial Minguez and a lot more online stores €0,50
- 55 g of egg whites. Ideally, as old whites: freeze egg whites for a few days and then leave them for 4 or 5 days in the fridge. Whites will last up to 10 days in the fridge €0.10
- 8 grams of Orange food coloring (I used coloring in yellow color americolor gel mixed egg and orange) €0.25
In addition we will need:
- 150 g of white sugar €0,24
- 38 g mineral water €0.02
- 55 g egg whites €0.10
For the mango cream:
- 100 g white sugar €0,24
- 40 g of cornstarch 0.13
- 230 g of mango puree €0.70
- 4 egg yolks €0,27
- 1 tablespoon pure vanilla extract €0.52
- 125 g butter €0.57
Total €4,64 equals 0€13 per macaron. Nothing compared to the pleasure that awaits you!
1 preheat the oven to 175 ° C convection function. (If you don't have a convection oven or want to have more basis, I refer you to the tutorial Macarons: my secret incofesables)
2. In the bowl of the Thermomix or a food processor, put the icing sugar with almond flour and powder them at full power for 10 seconds. If you don't have a Thermomix, you'll have to use an electric coffee grinder. Always grind them together the ground almonds icing sugar (if you do only the almonds, they will turn into a paste that we cannot use for macarons)
3 Sift the icing sugar and almonds over a large bowl. Put them aside.
4 make a hole in the center of the bowl, and tip the 55 g of egg whites and combine with the spatula. Add coloring and mix well, making sure that it is not anything on the walls of the bowl without mixing. Cover with a piece of plastic wrap. Book.
5. Put the other 55 grams of egg whites in the bowl of an electric mixer. Set aside
6. In a saucepan, bring to a boil the 38 g of mineral water together with the 150 g of sugar until the syrup reaches up to 80 ° C. Keep the syrup on the fire.
7. Add a tablespoon of sugar to the egg whites which we have prepared in the bowl of the mixer and beat on medium-high speed until they reach soft peaks start. (This sugar will help to heat the egg whites and will prevent that protein to separate from the water contained in case we beat too much).
8. When the syrup reaches 120 ° C, remove from heat.
9 lower the mixer speed to medium-low power and add syrup so it falls in the form of a fine thread. The meringue will come down but is normal. Then increase mixer speed and beat for about 5 minutes. After that time, the whites should be firm and shiny and although Bowl will still be warm to the touch, merengue temperature will be lowered to room temperature. If it is not, continue beating until the temperature has fallen.
10. With the help of a spatula, turn over a third part of our meringue into the mixed powdered almonds, icing sugar, colouring and mix without beating. Mix carefully with soft movements in circles. Continue adding meringue to our colored mixture. The mixture should not be very smooth nor very hard, so if we make a curl with a spatula, it will keep the form. Add coloring if necessary. Pour the mixture into a pastry bag with a plain 1 cm.
11 Place our template of circles below a baking sheet .
12 Begin to press the baking bag making a circle the same size of the ones in our template. Lift and move to the next circle.
13. When all circles are made, carefully slide the template under the macarons and pull it out. Tap firmly the tray over the table so that the peaks that may have been left disappear.
14 Some set aside the macarons for half an hour before baking. I don't do it because I have not found any difference between standing them aside or not but if you prefer you can let stand half an hour before baking.
15 Bake for 10-12 minutes until surface is bright. I usually leave the first batch for 12 minutes, and the following one one minute less (10 or 11 depending on how they come out). It is important to control the temperature of your oven because they are not all equal. You may need a minute more or less depending on the heat of your oven.
16 Leave the tray on a wire rack until completely cool.
17. Put the next tray of macarons in the oven.
18. in a saucepan, put to heat the sugar with the mango puree, cornstarch and yolks with vanilla. You have to move well so no lumps. The cream should be simmering medium non-stop moving with a wooden spoon, but it must not exceed 84.5 degrees since bud materialize and would take little children. Continue cooking for about 10 minutes checking the temperature with the thermometer.
19. cut the butter into cubes.
20 last cream cooking time, remove the heat. Add cubed butter gradually, taking care that an amount be integrated well before adding more butter.
21. Once integrated the butter, cover with plastic wrap and let cool in the refrigerator for at least 4 hours (we can cool down for half an hour in the freezer, but it is better to do it in the fridge)
22 go the cream to a pastry with smooth nozzle sleeve and fill the macarons. If the mixture is too soft, put it in the fridge a while so it take a little bit of body.
23. once filled, and only in the case of creams made with fresh fruit pulp, it is better to take them directly. If we want to freeze them or store them in the refrigerator to take them later, it is best not to fill them. Creams made with fruit pulp have plenty of water, what makes moisture passes to almond biscuit and it gets soft.
- Level of difficulty: high
- Preparation time: 1 h. preparation, more 4 hours of cold cream
- Seating: Leave 70 seashells, i.e. about 35 macarons
- Get the cream the day before and so you can use pull without having to wait for that pick up body.
- All the tricks, learning and advice you can see them in my post: Macarons: my shameful secrets
- If you prefer, watch these Macarons of chewing gum, or these strawberry, or these with salted caramel cream
- If you want to freeze it, it freezes unfilled cookies or shells on one side and sleeve cream pastry on the other. You then thaw in fridge and stuffed the macarons to consume on the same day
- It is a typical sweet of the snack, and since we are in summer do that you think a hailstorm of watermelon? We went the watermelon through a blender, add crushed ice, a few drops of liquid sweetener and already. For one liter of HailStorm we will use a kilo of watermelon approximately €0.30