Last week, in the office I took a taste of my version of soft amaretti.
Alice, Federica and Paul have appreciated them very much and I have asked for a reply that was not only a taste!
I kept my word.
It 'a kind of sweet that even I just can not resist!
place the recipe here, which I was asked by the girls of the office and the gift to you if you want to try it.
Advice? Remain soft for several days (if you manage to keep them without food) and in my opinion are even more good in the days following preparation.
soft macaroons:
350 gr almond flour (I purée the peeled almonds and grind into a powder)
300 GR
sugar 110 g egg whites (egg weight of the fundamental for the success)
6 drops of aroma bitter almond
x Icing sugar garnish.
Line the pan with baking paper and heat to 160 degrees.
Install the egg whites until stiff (the weight refers to about 3 whites of eggs depends on the size, it is important because if you exceed, the mixture is too soft and lose all the cooking in shape).
Mix the ground almonds with icing sugar and drops of aroma.
Gently incorporate the egg whites until the ingredients are blended to create a moist mixture.
Using a spoon remove the compound (make balls the size of a large walnut) and pass it in powdered sugar, this will help make them less sticky surface and create the effect you see in the picture slightly sweetened.
Place balls on parchment paper spaced.
Bake for 10 minutes and must be colored so much!
until they are cold they will have a delicate texture, so 'Do not want them immediately remove from parchment paper.
Elena.
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