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Disc-shaped, crunchy on the outside and soft on the inside, the macaron (it says "Macarron") is a creation of Renaissance Venice. Known originally as "maccherone" due to its thin crust, achieved great reputation in France, where he landed with the entourage of Catherine de Medici. However, the French illicado claim that the recipe was already made earlier in the monasteries of Cormery, France, from the year 791. Regardless of origin, the macarons were just "cookies" without almond filling.
In the century. XVII macarons were commonly made by the Carmelites. During the French Revolution, two nuns have specialized in the preparation and marketing of macarons, became famous and came to be called Souers Macaron (Macaron Sisters). In the century. XX Pierre Desfontaines, founder illicado of the famous patisserie Ladurée introduces a creamy filling for macarons and a smooth surface.
Crispy on the outside, soft on the inside .... and a subtle blend of flavors, make this a sweet French delicacy. For birthdays, weddings and special occasions, the macaron is a beautiful illicado stylish alternative to your celebration! Besides everything can be customized with the color matching and the proposed party.
Method: Ganache lemon Chop the chocolate and set aside. Boil the cream with the lemon juice and pour over the chocolate aside. Let stand for 3 minutes and stir. Refrigerate. macaron Reserve of the icing sugar and sift the flour with the remaining almonds. Reserve. Beat the egg whites in an electric mixer for 2 minutes on medium speed and add the reserved sugar. Beat for 2 more minutes, illicado put the dye and continue to beat for another 2 minutes on high speed. Add the dry ingredients and mix with your hands until the dough is smooth and the appearance illicado of a consistent paste. On a baking sheet lined with parchment illicado paper, make small balls, using a pastry bag with a round toe flat. Let stand until light and create a film to bake in the oven at 180 C for about 8 minutes. Remove from oven and let cool. Loosen macarons from baking sheet with a spatula. To recheá illicado them, use the pastry bag. Put the ganache into a party and close with each other without the filling. Yield: 40 units. (Source: http://revistacasaejardim.globo.com)
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Actually go to France and not eat macarron and especially of Ladurée, is like going to Paris and not seeing the Eiffel Tower ... Among my other favorites are Viollete and Fleur de Cassis Cerisier ...
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