Freefloatingtrebushay

Golden Raspberry Almond Tartlets

macarons again! At the risk of sounding monotonous, but it was a bit 'not me and I made them with all these books of French pastries at home I could not resist.
The excuse was to test the heart shape I've seen on the book by Felder and the association with the filling of my beloved raspberry was a must!
A little pampering sweet and romantic to offer your soul mate!
The recipe comes from the filling Christophe Felder's book "Les meilleurs macarons, but also on the big book of which I spoke there are several spectacular recipes.

ingredients :
200 g blanched almonds,
200 g of sugar, 150 g egg whites
(a few days old),
200 g of sugar,
50 g of water,
red food coloring.

Finely chop the almonds (toasted for 10 minutes at 150 ° C and cold), add the sugar and sift together (not too fine sieve).
Combine 75 g egg whites with a silicone spatula.
The dye can be added to the meringue. Mount
75 g egg whites with electric mixer. Meanwhile cook 200 grams of sugar with 50 g of water up to 118 ° C. Lower the speed of the electric whisk and pour in on the egg whites, continue beating (watch out for splashing hot, do not pour directly onto beaters!). Reach a temperature of about 40 ° C.
Then you obtain a swollen, shiny and white (if you did not add the dye ...). Embed
above mixture to time with a silicone spatula or a pastry. It says "macaronner" (there are also videos on the net!), When the mixture falls from the spatula like a big band then that's fine.
Put everything in the pastry bag with a plain nozzle of 8-10 mm in diameter.
Coat the baking sheets with baking paper and shape of the piles as regular as possible. Beat lightly with his hand on the bottom of the plates, always keeping them horizontal to break any air bubbles. Let stand
(forms a crust), from 20 minutes to several hours, but I think only a few minutes.
Bake at 150 ° C for 15-20 minutes depending on the size of macarons (electric oven).
Someone recommended to place three identical pans while cooking.
Felder advises the gas hob but I think the macarons too darken and dry out, check the temperatures well with your oven.

raspberry filling :

2 eggs,
100 g of sugar, 10 g of cornstarch
,
210 g frozen raspberries,
1 sheet of gelatin,
140 g of butter.

Soak gelatin in cold water. In a saucepan combine the eggs with the sugar and cornstarch and add the raspberries and cook, stirring constantly until the first boil. Remove from heat and add the drained gelatine and butter, mix well and sieve. Pour onto a plate, cover with plastic wrap and let cool a couple of hours in the refrigerator.
Fill a pastry bag and fill the macarons.

mmmmmmmmmmmmmmmm! delicieux ...


with this recipe I participate in the contest EliFla "Hart to Hart,"

a bit 'of romance never hurts ...