Coffee and chocolate macaroni

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   1. Age the whites in advance: Separate the whites from the yolks, put them in a jar. At room temp. leave it for a day. The "older" the proteins, the thinner they are and the better they are whipped.

3. Step 3:

   

   2. Cooking almond flour (if you have it for sale, you're in luck!) NOT fried and not salted almonds pour boiling water for 10 minutes (if it is unpeeled). We will drain the water, remove the skin. Put the peeled almonds on a baking sheet, dry in the oven for 10-15 minutes at 100-120 gr. Tar the nuts into flour in a coffee grinder, adding a little powdered sugar.

4. Step 4:

   

   3. Preheat the oven to 150C, pour almond flour on a baking sheet with parchment paper, dry in the oven for 5 minutes. We'll sift through it again. 4. Sift into a bowl where it will be convenient to knead the dough, almond flour, powdered sugar (180 gr.), flour, cocoa powder and instant coffee (if it is in granules, then grind it with two spoons into powder) mix well with a whisk.

5. Step 5:

   

   5. Add the aged proteins of the room. pace. into a whipping bowl. Whisk the whites with a pinch of salt until soft peaks. Gradually, continuing to beat, add powdered sugar (60 gr.) and beat the whites to a glossy shine and to stable peak shapes. When you lift the corolla, it should form a "bird's beak". And from the bowl, if it is tilted or turned over, nothing should flow out and fall.

6. Step 6:

   

   6. Put the whites in a bowl with almond flour and start mixing them gently with a silicone spatula, turning the bowl itself counterclockwise. Gently mix until smooth, it is not worth stirring for a long time, otherwise the dough will become too liquid!

7. Step 7:

   

   7. We will prepare two protvenya laid with baking paper or silicone mats in advance. 8. Put the finished dough into a pastry bag and put the blanks with a nozzle with a diameter of 1 cm. The diameter of the blanks is 3-4 cm, the distance between them is the same (the dough spreads).

9. Step 8:

   

   Through a strainer, lightly sprinkle each cookie with cocoa. Let's leave the cookie blanks to dry for at least an hour, or better - for two! During this time, the upper crust will seize and dry out, and the cookies will not crack when baking. Let's check their readiness as follows: lightly touch the surface of the cookie – if you feel a hard surface and nothing sticks to your finger – everything is ready.

10. Step 9:

    

    9. Preheat the oven to 150C. Bake for about 13-15 minutes. If you have a larger diameter, then increase the time by another couple of minutes.

11. Step 10:

    

    Macaroons with "skirt" Properly baked cookies will easily move away from the surface of the paper.

12. Step 11:

    

    10. We prepare milk chocolate ganache with coffee and rum. (I have a detailed recipe with a photo on my page). - Grind the milk chocolate and put it in a bowl; - In a saucepan, boil the cream with the addition of coffee, mix with a whisk until completely dissolved.

13. Step 12:

    

    - Pour hot coffee cream into the crushed chocolate, stirring constantly with a whisk so that there are no lumps. - After adding rum and softened butter in small cubes, and continue to mix with a whisk until a homogeneous consistency.

14. Step 13:

    

    - Cover with plastic wrap and put in the freezer until solidified. Beat before use. When the cookies cool down, put the ganache in a pastry bag and put it on one half, then closing the second. We will put it in the refrigerator for a day.