Macaroons with ganache cream

This sweetness reminds everyone of their favorite peanut butter cookies: more complicated, but just as tasty – impossible to resist. Biscuit stays fresh and fragrant if stored in a refrigerator in герметичном контейнере. Time: 1 hour. 10 min. Difficulty: easy Quantity: 30 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Biscuit:

• 1.5 tbsp. premium flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 110 g (8 tbsp.) Unsalted butter temperature
• 1/2 tbsp. almond paste without sugar homogeneous structure
• 1/2 tbsp. light brown sugar, densely tamped
• 1/3 Art. plus 3 tbsp. l granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1/3 Art. coarsely chopped almond petals without skin

Chocolate ganache for toppings:

• 140 g of crushed semisweet chocolate
• 1/2 tbsp. fat cream
• Optional equipment: pastry bag with nozzle in star shape

Recipes with similar ingredients: flour, almond paste, sugar brown, eggs, vanilla extract, almonds

Recipe preparation:

1. For cookies: Place grids in the top and bottom thirds of the oven and heat it to 190C. Make two baking sheets parchment paper.
2. In a medium-sized bowl, combine flour, baking powder and salt and set aside for now.
3. In a bowl of a stationary mixer, mix the butter and almond paste with the nozzle “guitar” (or in a large bowl, if you use a hand mixer). Whisk on moderately high speed to uniformity. Remove the rest of the dough from the edges of the bowl. Add brown sugar and 1/3 tbsp. granulated sugar and continue beat for about 3 minutes, until the dough turns white and becomes by air. Add the egg and vanilla extract and beat until homogeneity. Switch the mixer to moderately medium speed and in in two doses, enter the flour. Mix well.
4. In a small bowl, mix the chopped almonds and the remaining 3 Art. l granulated sugar.
5. Take the same amount of dough with a tablespoon, roll it into balls and dip in almond-sugar mixture. Put balls on prepared baking sheets at a distance of 5 cm each from friend. Bake until golden brown for 10-12 minutes. Cookies should become dry and crack slightly on top.
6. Pressing the back of a teaspoon, make a recess in the center of each cookie. Let them cool for a few minutes on baking sheet, then transfer to a wire rack until completely cooled.
7. For chocolate ganache: While the cookies are cooling, mix chocolate and butter cream in a microwave bowl and heat at intervals of 45 s, mixing well after each heating, until the mixture becomes homogeneous. Cool completely at room temperature. temperature.
8. Fill an asterisk-shaped pastry bag chocolate cream. Squeeze 1 tsp. ganache to the center of each cookies. Serve immediately or refrigerate in a sealed container. container up to 3 days.