Makaroni


Dugo mi je trebalo da se odvažim raditi makarone, jer nas sa svih strana bombardiraju o komplikacijama prilikom izrade istih, od toga da se bjelanci odvoje od žumanaca par dana ranije, pa da ih nije preporučljivo raditi po vlažnom vremenu, pa da se bjelanca ne smiju premiksati, i tako unedogled.  Malo kompliciraniji jesu, ali ništa neizvedivo.  



Recept:

  • 3 bjelanca                                   
  • 21 dag šećera u prahu
  • 12,5 dag bademova brašna
  • 3 dag šećera
  • prehrambene boje po želji
 
Krema od limuna
  • 125 ml slatkog desertnog vina
  • 30 g šećera u prahu
  • 60 ml svježe iscijeđenog limunova soka
  • 2 žličice sitno naribane limunove korice
  • 500 ml masnog slatkog vrhnja
 
 
Postupak:
  • Nekoliko dana ranije prije nego odlučite raditi makarone, odvojite bjelanca od žumanaca, te bjelance pokrijte folijom na kojoj izbušite 5-6 rupica (tako dok stoje izgube malo vlage, što je vrlo bitno), te ih stavite u hladnjak najmanje 24 sata, najviše 5 dana. Žumanca iskoristite za nešto drugo.
  • Nekoliko sati prije nego što odlučite pripremiti makarone, izbadite ih iz hladnjaka i ostavite na sobnoj temp.
  • Miješajte šećer u prahu i brašno od badema mikserom 2 min, zaustavite, pokupite sve s rubova i ponovo miksajte 1 min
  • Dobivenu mješavinu prosijte (to je bitno jer ćete tako dobiti finu glatku smjesu). Stavite je sa strane.
  • U zdjelu od nehrđajućeg čelika stavite bjelanca (bitno je da je zdjela hladna jer će snijeg biti pjenastiji i čvršći) i tucite mikserom srednjom brzinom
  • Kad se počne stvarati snijeg, polako dodajte šećer, žlicu po žlicu, dok ne dobijete kremastu masu
  • Dodajte boju
  • Nakon što ste umiješali boju i dobili jednoličnu nijansu, dodajte polako mješavinu šećera i badema (smjesa mora biti sjajna i kremasta)
  • Na lim stavite dva sloja papira za pečenje, uzmite plastičnu vrećicu za ukrašavanje, napunite je smjesom i istiskujte hrpice promjera 2,5-3 cm (između ostavite malo mjesta jer se smjesa malo raširi)
  • Kad ste potrošili svu smjesu, ostavite makarone da odstoje na sobnoj temp. najmanje 20 min (može i dva sata)
  • Zagrijte pećnicu na 140 C, i pecite ih cca 13-18 min (nemojte otvarati vrata pećnice dok se peku, nakratko ih tek otvorite pred sam kraj, i to dvaput, kako bi se riječili viška vlage)
  • Kad su gotovi. trebali bi izgledati suho i biti čvrsti na vrhu kad ih lagan kucnete
  • Ostavite ih na rešetki da se ohlade
 
Krema od limuna
  • Vino, šećer u prahu, limunov sok i koricu stavite u manju zdjelu i miješajte dok se šećer ne otopi
  • Vrhnje tucite u srednje velikoj zdjeli mikserom najvećom brzinom dok ne nastanu mekani vrhovi
  • Postupno ulijevajte smjesu s vinom i limunom i tucite da se sastojci povežu

 

Kremu možete koristiti bilo koju, glavno da ne bude previše tekuća da ne bi curila iz makarona
Ja sam jedne punila kremom od limuna, a druge običnom nutellom.
 

 

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