miercuri, 6 martie 2013

Macarons frantuzesti cu ciocolata (French Chocolate Macaroons)


 Buna, tuturor, din nou! Nu ne-am "vazut" de mult... Voi ce ati mai facut? Eu... un copil! :) Proaspat intoarsa din maternitate cu un bebe sanatos in brate (pentru care Ii multumesc lui Dumnezeu), am inceput sa ma gandesc din nou la "ce sa mai gatesc azi pentru familia mea?". Si, uite asa, m-am gandit sa impartasesc cu voi reteta de macarons, o specialitate frantuzeasca, fiindca sunt atat de buni incat nu e drept sa nu-i guste si alti semeni! Va spun sincer ca, daca mi-a fost pofta de ceva in spital, atunci a fost de macarons...
Hello again, everybody! Long time no see... What have you  been up to? Me... I've had another child! :) I have returned from the hospital recently with a healthy baby in my arms (grateful to God for that) and I am back to wondering, every day, "what am I going to cook for my family today?". So I decided to share a recipe with you of the best French specialty, macaroons. These are so good that it would be a shame not to be tried by everybody else. I can honestly say that, during my stay in the hospital, my only craving was for this type of macaroons...
Acesti macarons se topesc in gura, pur si simplu, si merita facuti in casa fiindca nu e deloc dificil... Ne trebuie:
These cookies just melt in your mouth. They are worth to be given a try at home as they are very easy to make. We need:
- 225g zahar pudra (powdered sugar)
- 20g cacao (cocoa)
- 125g pudra migdale sau alune de padure (almond powder - or other nuts)
- 100g albus (cca 3 oua) (the egg white of about 3 eggs)
- 25g zahar (sugar)
Crema (filling):
- 100g ciocolata amaruie (dark chocolate)
- 140ml frisca lichida (heavy cream)
- 20g unt  (butter)

Daca nu agasiti pudra de migdale, le puteti macina chiar voi, in casa (daca aveti o masina de macinat cafeaua, cu atat mai bine). Eu, dupa ce am macinat migdalele, le-am trecut printr-o sita astfel incat sa nu existe cocoloase. 
If you don't have almond powder, you can grind them yourself (if you own a coffee grinder, that's great!). After grinding the almonds, I always pass them through a sifter in order to remove any lumps.

Se incalzeste cuptorul la 150 grade Celsius. Tapetati o tava de copt cu hartie de copt.
Heat the oven at 150 degrees Celsius. Place some baking paper in a pan.

Se pun zaharul, cacaoa si pudra de migdale in robot si se macina pana rezulta o pudra fina.
 Put the sugar, cocoa and almond powder in a mixer and mix well until you get a fine powder.


Se bat albusurile pana se intaresc, apoi se adauga zaharul si se mai amesteca pana acesta se topeste. Se pun peste ingredientele uscate si se amesteca usor pana rezulta o pasta elastica.
 Beat the egg whites until stiff, then add the sugar and continue beating until the sugar melts. Pour the beaten egg whites over the dry ingredients and mix them together very softly until you get an elastic mixture. 



Puneti crema rezultata intr-un poche. Eu am preferat sa folosesc o punga cu zipper destinata congelarii alimentelor (cumparata de la Ikea), careia i-am taiat apoi un varf. Ca sa puneti pune mai usor amestecul in ea, plasati-o intr-un vas inalt, apoi turnati umplutura.
Put the mixture into a poche. I prefered a zipper bag (the kind meant for freezing, bought from Ikea) to which I cut a corner off. To make it easier for you to pour the mixture into the bag, place it in a deep bowl first.

Se spriteaza in tava, biscuiti de diametru 4-5 cm sau chiar mai mici, cu spatiu intre ei ca sa nu se lipeasca. Se loveste un pic tava de masa ca sa iasa aerul si se lasa cel putin 15 minute sa se usuce. Acest timp este foarte important fiindca ajuta macaronii sa capete o crusta la copt si sa nu se crape.
Pour circles of this mixture (of about 4 or 5 cm in diameter - or even smaller) into a pan, leaving a little space between them. Pat the pan on the table so that the air bubbles are let out, then leave the pan outside for at least 15 minutes. The macaroons should dry a little bit. This is a very important step because it helps form a crust and prevent the macaroons from cracking.


Se baga in cuptor si se coc 15 minute pana se intaresc si se dezlipesc usor. Va puteti da seama daca s-au copt corect daca se formeaza asa-zise "picioruse" la baza fursecului. Se lasa la racit pe hartie.
Put them in the heated oven for 15 minutes or until they harden and peel off easily. You can say if they are baked right when they form the so-called "feet" at the base of the cookie. Leave the macaroons to cool in the pan.


Pentru crema se fierbe frisca, se ia de pe foc si se adauga ciocolata amestecand bine pana se topeste, apoi untul. Se lasa un pic sa se intareasca apoi se lipesc biscuitii cu crema la mijloc.
To make the filling, bring the heavy cream close to boiling then add the chocolate stirring well until it melts. Add the butter. Let the filling harden a little then use it to stick the merengue cookies two by two.



Se pastreaza peste noapte intr-o cutie inchisa, pentru a se inmuia. Imi pare rau ca nu am fotografii mai artistice, dar aceste prajituri au ajuns preferatele familiei mele, astfel incat nu apuc sa deschid cutia ca se si termina! :)
Keep the macaroons in a closed box over night. They will come together perfectly! I am sorry I don't have more beautiful photos of the final result, but these cookies have become a favourite for my family. This is why, when I open the box of macaroons, I only get the chance to take a look at them; then they are already gone... :)


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3 comentarii:

  1. Yamiii o bunatate, intr-adevar perfecte pentru desertul dupa fiecare masa .

    RăspundețiȘtergere
  2. Vreau sa ii incerc si eu! Arata foarte bine!

    RăspundețiȘtergere
  3. Sunt EXTRAORDINARI ! Mult mai buni decat cei din comert! Cine ii incearca o data, se indragosteste iremediabil de ei... :)

    RăspundețiȘtergere

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