Amaretti morbidi, i macarons italiani - WHB # 325
In questi ultimi tempi è macaron mania, in ogni pasticceria, in ogni blog.
Ho voluto frequentare un corso alle Tamerici per vedere se riesco ad evolvermi anche io dopo un paio di tentativi mezzi falliti ... ma di veri macarons e della loro storia (pare anche che fossero i pasticcini più amati dalla regina Marie Antoinette) ne parlerò in un altro capitolo.Per il momento mi diletto, e con molto più successo e molta ma molta meno fatica, con gli amaretti morbidi, definiti da José Maréchal, l'autore del libro Le Macaron, da cui proviene la ricetta, i macarons italiani, forse per l'aggiunta del nostro liquore all'amaretto.
Josè suggerisce di pizzicarli con le dita prima di infornarli in modo da formare delle piccole punte ma io preferisco lasciarli rotondi, fanno delle piccole crepe che li abbelliscono.
Si conservano a lungo in una scatola ermetica, anzi, ne acquistano in morbidezza.
Sono carini da regalare se avvolti in veline ultraleggere colorate, come i famosi amaretti di una famosa azienda lombarda :-).
Per circa 30/35 biscottini:
200 g di mandorle in polvere
150 g di zucchero a velo
60 g di albume (uno)
un cucchiaino di estratto di mandorla amara
un cucchiaio di liquore all'amaretto
- Mescolare la farina di mandorle con lo zucchero a velo, aggiungere l'albume, l'estratto di mandorla e l'amaretto. Mescolare con vigore con una forchetta per amalgamare bene.
- Formare delle piccole palline e disporle ben distanziate sulla placca del forno ricoperta di carta forno. Se necessario, sporcarsi ogni tanto i palmi delle mani con lo zucchero a velo per non rendere l'impasto troppo appiccicoso. Con le dita pizzicare la parte superiore di ogni pallina per formare delle piccole punte, l'ho fatto la prima volta ma preferisco lasciarli come sono, in cottura le palline leggermente si appiattiscono.
- Infornare a 180° per 10/12 minuti. Cospargere di zucchero a velo appena tolti dal forno.
Recently is macaroon mania everywhere, in all pastry shops, in so many blogs.
I had a macaron lesson some days ago, after a couple of done-on-your-own failure ... I would like to have a little satisfaction someday, so will try again and again ... but will blog about their history (they are supposed be the most beloved sweet treat by Queen Marie Antoinette) and recipe soon in another post.
I am just enjoying with much more success but less effort soft macaroons, amaretti morbidi in Italian.
The recipe is by José Maréchal, the author of the book Le Macaron, and he names them Italian macaroons, perhaps for the addition of Italian amaretto liqueur.
José suggests to pinch the cookies with your fingers before baking, but I rather prefer to leave them round, with small cracks coming out in baking that are very decorative.
They can be stored in an airtight box for long, indeed they will get even softer.They could be a nice present if wrapped ilk candies in colored ultralight tissue paper.
I had a macaron lesson some days ago, after a couple of done-on-your-own failure ... I would like to have a little satisfaction someday, so will try again and again ... but will blog about their history (they are supposed be the most beloved sweet treat by Queen Marie Antoinette) and recipe soon in another post.
I am just enjoying with much more success but less effort soft macaroons, amaretti morbidi in Italian.
The recipe is by José Maréchal, the author of the book Le Macaron, and he names them Italian macaroons, perhaps for the addition of Italian amaretto liqueur.
José suggests to pinch the cookies with your fingers before baking, but I rather prefer to leave them round, with small cracks coming out in baking that are very decorative.
They can be stored in an airtight box for long, indeed they will get even softer.They could be a nice present if wrapped ilk candies in colored ultralight tissue paper.
Making about 30/35 cookies:
200 g ground almonds
150 g icing sugar
60 g egg white (1)
a teaspoon of almond extract
a tablespoon amaretto liqueur
- Combine ground almonds with icing sugar, add egg white, almond extract and amaretto. Stir vigorously with a fork to mix well.
- Shape into small balls and place well apart on a baking tray covered with baking paper. If necessary, flour the palms of your hands with icing sugar to not make the dough too sticky. With your fingers pinch the top of each ball to form small points, I did the first time but I prefer to leave them as they are, while cooking the balls flatten slightly and get some little cracks very decorative.


















