Nu facusem niciodata macarons si eram tare curioasa si tematoare in acelasi timp. Am incercat sa fac fara zahar, dar se pare ca nu ies. Eh, acum, de sarbatori, am zis ca n-o fi foc daca mananc cativa macarons cu ciocolata :) Reteta minunatei Andie mi-a venit in ajutor: mi-au iesit din prima! Incercati si voi, nu e greu deloc :)

Ingrediente (24 macarons):

Batem albusurile spuma cu un praf de sare, apoi adaugam treptat zaharul tos, ca pentru bezea, mixand in continuare pana acesta se dizolva. Separat amestecam faina de migdale, zaharul pudra si cacaoa si cernem totul in compozitia de bezea. Amestecam usor cu o spatula, cu miscari circulare de jos in sus.

Compozitia e gata cand luam o lingura din ea, o lasam sa curga si isi pierde urma rapid :) Spritam amestecul cu ajutorul unei pungi taiate la un colt intr-o tava tapetata cu hartie de copt (eu am folosit aceasta folie de silicon pentru a le face egale).

Lasam tava 30 de min la temperatura camerei, apoi coacem 12 min la 140C, cu ventilatie. Ii lasam 20 de min la racit, apoi ii umplem cu crema de roscove :) Pofta mare!

Galerie foto

*Reteta preluata de la Andie

ENGLISH VERSION

I’ve never made macarons and I was very curious but also fearful. I tried making them without sugar, but that was a fail. Oh, well, I though at least during these holidays I could have a couple of chocolate macarons :) They turned out great, it really wasn’t that hard! :)

Ingredients (24 macarons):

  • 75 g almond flour
  • 100 g powdered sugar
  • 2 tbsp cocoa
  • 2 egg whites
  • 50 g sugar
  • 300 g carob cream

Beat the egg whites with a pinch of salt until frothy, then gradually add the granulated sugar until fully incorporated. In a separate bowl combine the almond flour, powdered sugar and cocoa. Sift this into the egg mixture and fold it in with a spatula, using circular down-up movements.

Pipe the mixture on a silicon macarons tray, let it sit for 30 min, then bake for 12 min at 140 C, ventilation on. Let the macarons cool for 20 min, then fill with carob cream and enjoy :)

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