Christmas macarons: apple fillers Marlene
Christmas macarons: apple fillers Marlene
Recipe to make the famous and delicious stuffed macarons of Marlene.
Round, exquisite and soft pastel shades, Marlene's macarons They are an idea of the most elegant.
Finish holiday meals with taste and lightness, thanks to its apple filling.
Christmas is tradition, but also, why not? a little innovation
In addition to nougat, marzipan and sweets typical of the holidays, who prepares the Christmas meal can experience something new to surprise the guests.
With Marlene comes the most romantic and colorful idea.
It is inspired by the French pastitas increasingly fashionable in our country too.
The macarons Marlene Christmas They are prepared with a paste based on egg whites, almond flour and sugar, and have a special ingredient hidden in the filling:
A delicate compote of Marlene apples.
The light filling helps finish the Christmas meal without filling up too much.
In a perfect combination of soft and crunchy textures, to taste in company.
The The recipe has been prepared for Marlene by Spanish chef Roberto García, from El Milano Real restaurant.
The apple varieties used are the Royal Gala and the Red Delicious.
But you can create your own macarons to your liking using any other variety of Marlene, to give a touch of class to your table for Christmas.
Ingredients for tapas or shells.
(for 36 macarons, approximately)
- 110 g of almond powder or ground
- 220 g of icing sugar
- 110 g of egg whites (better if they are aged and have spent one night at room temperature covered with plastic wrap)
- 30 g of normal sugar
- Gel dyes
Ingredients for the stuffing.
- 150 g of butter at room temperature
- 150 g of cream cheese
- 150 g of icing sugar
- 1 block Royal Gala Marlene
- 1 apple Red Delicious Marlene
- ½ lemon juice
Preparation of tapas or shells.
- Mix the almond powder with the icing sugar and sieve it well to remove the lumps.
- Apart, mount the whites at maximum speed, add the 30 g of normal sugar little by little and continue beating.
- When the whites are about to mount, the dye is added in gel (the amount will depend on the tone you want to achieve).
- Once the egg whites are well assembled, add half of the previously made mixture of the ground almonds and the icing sugar.
Mix with a large spatula very carefully making enveloping movements.
- When everything begins to be integrated, the other half we have left of the flour with the sugar is added.
And, it is stirred again, squeezing with the spatula the walls of the bowl to crush a possible lump of almond, and thus get a more uniform texture.
- It is very important not to remove in excess.
If when lifting the spatula the mixture falls as if it forms a dense layer, then it is at its point.
It has to have a texture with body, and always avoid that it stays liquid.
- Introduce the mixture in a Smooth nozzle pastry bag (number 8 or 10).
- Cover a tray with baking paper, and with the sleeve, to throw the dough in diverse points drawing in each of them circles of about 2 cm.
It is important not to move the pastry bag when applying the dough so that the rounds come out perfect.
- When everyone is ready, let stand the necessary time until the top of the dough is dry.
It will take more or less time depending on the time of year, the humidity outside and the temperature inside the kitchen.
- When the outer surface of the macarons is already dry, Bake for about 13 minutes (or the time required by each oven).
With the oven previously heated to 150 degrees.
And we have ready the tapas or shells.
Preparation of the filling.
- For apple compote, Peel the apples, cut them into cubes and add them to a saucepan with 100 ml of cold water and the juice of half a lemon.
Boil for about 15 minutes, always taking care that the cooking is uniform.
- When the apple is cooked, it is crushed and left to cool. Trying to stay as thick as possible.
- Then, Beat all the ingredients evenly (except apple compote), and add it at the end.
- Introduce Fill in a pastry bag and let stand in the fridge for 30 minutes minimum.
- When the cream is cold, place a little filling on one of the previously made lids, and then join with another shell.
Y voilà, the delicious macarons stuffed with Marlene apple compote are ready.
Images: Marlene
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