Composition / ingredients
Step-by-step cooking
Step 1:
Cooking jelly. Pour dried apricots with hot water, insist for four minutes. Drain the water, and beat the dried apricots in a puree with a blender. Pour gelatin with water, let it swell. Put the dried apricot puree into a saucepan and heat it over medium heat, but do not bring it to a boil. Pour in powdered sugar, pour in rum. Add the gelatin to the puree and bring it to dissolution. We distribute a thin layer of jelly in the form and cover it with a food film. We put it in the refrigerator.
Step 2:
Cooking cookies. How to age proteins (you need to do it in advance): separate the whites from the yolks and pour them into a jar. Hold for a day at room temperature. In a closed jar, such proteins can be kept in the refrigerator for up to forty days. Remove the proteins from the refrigerator a day before use. The more mature the proteins are, the thinner they are and the better they are whipped.
Step 3:
Cooking almond flour. Pour boiling water over the almonds for ten minutes. Nuts should not be fried or salted. Drain the water, remove the skin from the nucleoli. Put the peeled almonds on a baking sheet and dry for ten minutes in the oven (temp. 100-120 gr). Then we grind them into flour in a coffee grinder. Mix with powdered sugar.
Step 4:
Preheat the oven to 150 gr. Pour the almond flour onto a baking sheet with parchment and dry it in the oven for five minutes. After sifting. Then pour the almonds into a bowl, where it will be convenient to further knead nut flour and powdered sugar into the dough. Mix everything together. Pour the aged proteins into a bowl and whisk with salt until soft peaks. Carefully pour in the sugar without stopping. The proteins should become glossy and dense.
On the raised corolla, the whipped whites should hang with such a "bird's beak". And if the bowl is turned over, nothing should fall out of it.
We shift the proteins to the nuts, carefully mix everything with a silicone spatula. Turn the bowl counterclockwise.
Stir for 30 seconds. In this case, the resulting mixture should not be completely homogeneous.
We measure the dye and add it to the bowl, mix until smooth, but not for long, otherwise the dough will become liquid.
We put parchment on three baking sheets.
We transfer the dough into a pastry bag with a nozzle of one cm. Each blank should be 2-3 cm in diameter, the same distance between them. The dough will spread.
Now let the blanks dry for an hour or two (better). The upper crust will seize, and therefore the cookies will not crack during baking.
The readiness of the workpieces is checked as follows: you need to touch the surface with your finger. If the finger does not stick, and the surface is hard, the cookies are infused.
Preheat the oven to 155 degrees.
Bake macaroons for 13-15 minutes. If the diameter is larger than mine, it is better to increase the baking time by two minutes.
If the cookie is cooked correctly, it will bounce off the paper without any problems.
The cooled cookies are glued together with dried apricot jelly. Put the pasta in the refrigerator for a day. You can eat in the morning.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Rum - 75 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
- Food coloring - 0 kcal/100g
- Almond flour - 560 kcal/100g
