Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 25 | 60 minuti |
Ingredients
| 200 g | powdered sugar |
| 120 g | almond flour |
| 3 | egg whites |
| 30 g | granulated sugar |
| 25 g | bitter cocoa |
| q.b. | salt |
| 200 g | dark chocolate |
| 150 mL | whipping cream Sterilgarda |
| 30 g | butter |
Preparation
- Mix the almond flour, cocoa and icing sugar in a bowl.
- Sift the mixture until you obtain a fine flour.
- Beat the egg whites with a pinch of salt until stiff, then add the granulated sugar.
- Add the almond mixture to the egg white, mixing gently until you obtain a thick cream.
- Put the mixture obtained in a piping bag with a smooth nozzle and form “discs” on a baking sheet with baking paper, well spaced apart. Leave to rest for about an hour.
- Bake in a preheated oven at 150 degrees for 15 minutes.
- Remove from the oven and, once cooled, detach the discs obtained with a spatula
- Prepare the filling by melting the chocolate, butter and Sterilgarda whipping cream in a saucepan.
- Allow to cool and whip the mixture with a whisk.
- Fill the macarons with the mixture obtained.
Dissolve the sugar with the water Cut the candied fruit into pieces Whip the cream and add the ricotta and sugar Add the mascarpone and the rest of the ...
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