Quaker Peanut Butter Oatmeal No Bake Cookies

Macarons....come fossero coriandoli

The first time I saw the real macarons è stata quella volta che andai a Parigi , mi pare fosse maggio. Ricordo il sole tiepido sul viso e l'andamento calmo del passeggiare, lì in Place de la Madeleine. Quel far cadere lo sguardo estasiato sulle vetrine credendo ogni volta di raggiungere l'acme nello stupore e constatare , invece, attonita che veramente, a volte, la meraviglia  è come un pozzo che cerca di raggiungere il centro della terra.  

E' stato allora che ho visto la vetrina di Fauchon . Ed è stato allora  che al centro della vetrina sono rimasta affascinata da un enorme cylinder made entirely of macarons: yellow, green, pink, white, pink, orange, gray, royal blue .... It was fantastic. And got home I ran to document, to read, compare, trying to fit in and steal their secret magic.

As often happens to me, I thought it was a passenger in love. In fact, that happens to me in front of a preparation I throw it incessantly, with all of myself and I can not see me until the cake before your eyes ... I have no peace. Sometimes ... oh yes! I just as easily happen to want to experience me away from what until a few days before had become the focus of all my interest and pushes me toward something unknown, exciting, intoxicating.

did not happen for the macarons.

that will have infinite possible variations in their color and flavor that, every time, it seems to make a new dolce.E the wonder of the new filling is always a wonderful surprise so. "I adore this taste, the more of that. No, I do not. The other way around. ... Even though this, too, capers! is a fainting spell. And this, this is not you, you have to lose. E 'to scream. Magico "

that will make it the innocent time of dessert .. .... seem so small so harmless that the taste ... one ... two .. three .... maybe makes the serene end of the day.

that will see me back in Paris and all the emotions, memories, the smells, the feelings come back to life like a charm.

Maybe all this together. But certainly their variety of colors bring me back to the memory of handfuls of colorful confetti as a child I used to fly with enthusiasm in the air, taken as a dance-obsessed, endlessly.

When the whole future is still so far to come. And maybe not even exist .. like the princess story that your mother tries to tell you every night and we could, once you get to the end .....

Macarons chocolate and raspberries

(from "Les meilleurs macarons de C. Felder)

The basic recipe of macaroons is always that of the Magic Maurizio Santin. Christophe Felder have drawn freely for the wonderful toppings that, among other things are perfect for use in a variety of preparations.

ganache lamponi e cioccolato al latte

Ingr:

150 g di purea di lamponi
40 g di zucchero semolato
300 g di cioccolato al latte
50 g di burro

Versate la purea di lamponi in una casseruola. Aggiungete lo zucchero e portate all'ebollizione.Nel frattempo, spezzettate il cioccolato e fatelo fondere dolcemente al micro-onde oppure a bagnomaria. Versate la purea di frutta sul cioccolato in tre riprese e mescolando come per una maionese. Dal centro verso la periferia.Riducete il burro in pomata e quando la ganache ha raggiunto circa 40°C add it in small amounts, stirring well and carefully. Whip the ganache with a whisk and then cover with a layer of film so that it adheres to contatto.Fate cool for at least an hour.

Macarons façon Paris Brest

Filling Paris-Brest

Ingr:

1 egg Full
125 g caster sugar
250 g soft butter 250 g
praline maison

Preparate un bagno-maria. Prendete una ciotola e versateci l'uovo con lo zucchero semolato. Montate a spuma chiara con un frullino fino ad ottenere una montata chiara e leggera. Quando la temperatura della crema è tiepida, togliere la ciotola dal bagno-maria e continuare a lavorare finché la temperatura ritorna a quella ambiente. Controllate che il burro sia morbido, regolarmente a pomata e quindi incorporatelo alla crema in più riprese fino ad ottenere una crema untuosa morbida e aereata.Occorrerà lavorare per non meno di 10-15 minuti.Infine, incorporate il praliné maison lavorando dall'alto verso il basso.

Macarons al mango

cream with mango

Ingr:

220 g of mango puree

2 sheets gelatin in sheets of 2 g

2 eggs

100 g caster sugar 10 g

cornstarch

140 g of butter soft cream

Make hydrate the gelatin in ice water. Pour the eggs into a bowl, add granulated sugar and edited slightly. Add the cornstarch, stir and add the puree of frutta.Fate heat on low heat, bring the cooking until the cream thickens. Add gelatin, stir and setacciate.Aggiungete butter in small quantities. Whip with an immersion blender for about 1 minute until the cream is smooth, shiny and smooth. Cover the custard with a layer of film in contact and refrigerate for at least 2 hours.

Macarons, chocolate and lemon

Chocolat citron

Ingr:

300 g of fresh cream

40 g sugar 250 g chocolate

50-60%

50 g butter 1 lemon

Pour the cream into a saucepan. Add sugar and bring to a boil. Cut the chocolate into small pieces, grate the lemon rind finely chopped and pour the melted chocolate gently in the microwave. Pour the hot cream over chocolate in stages, at the center of the bowl and stir as an emulsifying mayonnaise until creamy smooth and shiny. Cover with a layer of plastic wrap and stored at room temperature until cooking macarons.

Macarons white chocolate, caramel, banana and balsamic vinegar

Filling caramel, banana and balsamic

Ingr:

280 grams of white chocolate
80 g caster sugar
50 g of fresh cream
200 g of chopped bananas
3 cucchiai di aceto balsamico
40 g di burro morbido

Preparate il caramello. Versate lo zucchero in una padellina e fatelo caramellare dolcemente.Nel frattempo, fate prendere un leggero bollore alla panna e versatela a cucchiai sul caramello facendolo decuocere. Aggiungete le banane tagliatele a pezzetti e l'aceto balsamico. Rimescolate bene e passate tutto al minipimer.Aggiungete il burro morbido, rimescolate.Fate fondere il cioccolato nel micro-onde e aggiungete il caramello mescolando bene. Date un ultimo giro con il minipimer e poi coprite con un velo di pellicola . Conservate in frigo fino al totale consolidamento.

E non è finita qui.....mi mancano ancora un sacco di colori.....