Macarons - qhov qab tsis meej los ntawm Fabkis, ua los ntawm cov protein, qab zib, hmoov qab zib thiab dyes. Lawv noj nyob rau hauv daim ntawv ntawm cov ncuav qab zib - tej daim me me ntawm lub khob noom cookie yog txheej nrog qab zib los yog jam thiab koom ua ke. Muag khoom qab zib nrog persimmon qab zib yuav thov koj heev.
Nws yog qhov tsim nyog
- - 225 g ntawm icing qab zib;
- - 125 g almond hmoov;
- - 100 g ntawm qe dawb;
- - 25 g suab thaj;
- - ib qho txuas hniav ntawm cov xim liab gel.
- Rau jelly cream:
- - 80 g ntawm persimmons;
- - 40 g ntawm gelling qab zib;
- - 1 diav ntawm Baileys liqueur.
Cov Lus Qhia
Kauj ruam 1
Sib tov lub hmoov qab zib nrog cov hmoov nplej almond. Whisk lub qe qe dawb mus rau hauv cov npuas dej uas muaj zog, ntxiv piam thaj thiab xim liab. Do lub almond sib tov rau hauv cov qe dawb, muab cov khob noom cookie ua rau hauv lub tais ua noj, thiab nyem nws mus rau hauv cov lej muab tais.
Kauj ruam 2
Cia lub khob noom cookie zaum ntev li 40 feeb. Tom qab ntawd ci cov nplej zom ntawm qhov kub ntawm 170 degrees (lub qhov cub yuav tsum tau cia kom sov dua) rau txog 12 feeb.
Kauj ruam 3
Thaum koj tuaj yeem ua lub qab zib. Ua li no, tev lub persimmon, noj 80 g ntawm pulp thiab grind nyob rau hauv ib rab kom txog thaum puree, ncuav gelling qab zib rau nws, kub kom txog thaum nws tag yaj. Tshem tawm cov cream uas tawm los ntawm lub qhov cub, do hauv 1 teaspoon ntawm dej cawv, txias kom meej.
Kauj ruam 4
Ntawm ib nrab ntawm cov khob noom cookie tiav lawm, siv cov tshuaj tsw qab cream jelly, nias nrog lwm ib nrab - koj tau txais lub ncuav mog qab zib nrov. Sau txhua lub ncuav nyob tib qho. Koj tuaj yeem ua cov xim ncuav mog qab zib los ntawm kev siv cov xim sib txawv xim.
