Macaroon with Berries and Mascarpone Cream
Almond flour 165 g - 165 g
Powdered sugar - 165 g
Protein - 115 g
Sugar - 150 g
Requests the almond flour with powdered sugar.
Mix a half of eggs whites and dye in a small bowl.
In a small saucepan, mix the sugar and 57 ml of water, put on a slow fire.
Meanwhile, start whisking the remaining egg whites.
When the sugar has dissolved and the syrup reaches 117 * C, and the egg whites reach the middle of the peaks, a small trickle start pouring the hot mixture into the beaten egg whites. Continue whisking for about 5 minutes, until the meringue cools down.
Then, in small portions to intervene in almond meringue mixture, each time carefully vymeshivaya dough. When all of the protein to be introduced, it is necessary for some time to knead the dough, eliminating him from the excess air.
Fill the bag with the dough round nozzle and squeeze out small circles on a baking sheet, the laid parchment at a distance, as the following will grow.
Leave the dough to dry for half an hour, an hour to the top was a small crust (when a finger touches the dough will not stick).
Preheat oven to 150 * C. Put the dried dough for 15 minutes (after half-time to deploy the pan).
Whip cream with powdered sugar until stable peaks. Separately whip mascarpone. In several steps to intervene in the cream cheese, each time carefully vymeshivaya mixture.
Using a pastry bag fill half pasta with cream and berries and scrapie using the second halves.