Traditional recipes

Haselnuß Makronen

Haselnuß Makronen

The composition is decorated on Oblaten - there are some edible flour waffles, I don't know what they are called in Romanian but they are similar to the pennies from the evangelical church :)

  • 4 egg whites
  • 250 gr. Powdered sugar
  • lemon peel
  • 350 gr. ground hazelnuts or ground walnuts

flour waffles for garnish

Servings: 6

Preparation time: less than 60 minutes

HOW TO PREPARE THE RECIPE Haselnuß Makronen:

Beat the egg whites very well, then add the powdered sugar.

Mix with ground hazelnuts or ground walnuts and lemon peel.

Leave the composition in the refrigerator for 2-3 hours.

This composition is decorated on these flour waffles, I bought them.

Then add to the oven, on a tray, at 125 ° Celsius, for about 20 minutes.

They are very delicious ;;)

Tips sites


Haselnuss Makronen. Austrian Christmas cookies.

We propose one of the Christmas recipes of Austrian hazelnut cookies, as an alternative to the almonds that predominate in the sweets of these holidays. Coward haselnuss makronen They are very simple and easy to make but delicious cookies, with an intense hazelnut flavor. Recipe suitable for allergy sufferers to milk and gluten because its simplicity consists of very few ingredients.

Ingredients

150 g icing sugar
150 g of grated hazelnuts
3 egg whites
Whole hazelnuts to decorate

ELABORACION

Beat the egg whites until consistent. Add sugar and mix.

Gradually add the grated hazelnuts and mix carefully.

Form small piles of dough on a tray previously greased or covered with parchment paper, using a spoon.


Cookâ & # x20AC; & # x2122; s Notes:

To measure by weight, use these amounts:
100 grams egg whites
50 grams white sugar
200 grams confectioners' sugar
110 grams ground almonds

If you don’t have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners ’sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is ​​like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.


Recipe Summary

  • 2/3 cup sliced ​​blanched almonds (71 grams)
  • 1 cup confectioners' sugar (117 grams)
  • 2 large egg whites, room temperature
  • 1/4 cup granulated sugar (53 grams)
  • Jam or other filling

Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor process until as fine as possible, about 1 minute. Add confectioners' sugar process until combined, about 1 minute.

Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.

Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.

The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.

Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.

Rest a pastry bag fitted with a 3/8-inch round tip (Ateco # 804) inside a glass. Transfer batter to bag secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets line with parchment.

With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.

Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies top with remaining half. Wrap in plastic and refrigerate.


Haselnuss-Makronen

They were

  • & # x25a2 3 & # 32 Eiweiß
  • & # x25a2 1 & # 32 Prise & # 32 Salz
  • & # x25a2 100 & # 32 g & # 32 Xucker light
  • & # x25a2 Vanillapulver or Vanillearoma
  • & # x25a2 30 & # 32 g & # 32 Mandeln (gemahlen)
  • & # x25a2 200 & # 32 g & # 32 gemahlene Haselnüsse

Anleitungen

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Statt Salz kann man zum Schlagen des Eiweißes auch 1 TL Zitronensaft verwenden. Als zusätzliche Würze eignet sich ein halber TL Zimt.

Wer den leicht kühlen Erythrit-Nachgeschmack vom Xucker light nicht mag, der kann auf Xylit ausweichen, das hat dann aber mehr Kohlenhydrate. Inzwischen verwende ich meist eine Mischung aus Erythrit und Stevia. Das Stevia nimmt den kühlen Geschmack, damit wird es super lecker und Nicht-Ketarier merken auch nichts davon!

Ich finde die Makronen mit der angegebenen Menge ziemlich süß, beim nächsten Mal werde ich da viel weniger verwenden. Für meine Kinder war es aber genau richtig.

Ich abe nuch eine weitere Süß-Variante probiert: 40g Xylit und 40g Erythrit + Stevia, da kommt das Kühle vom Erythrit nicht so raus, und auch der leicht bittere Geschmack von Stevia wird unterdrückt. Das ist für mich eine gute Mischung. Einen Test mit ausschließlich Erythrit + Stevia müsste ich mal noch machen.

Manche schwören darauf, die Makronen vor dem Backen erst trocknen zu lassen. Das habe ich noch nie probiert, ich bin immer zu ungeduldig. Der Vollständigkeit halber möchte ich es aber erwähnen: Dazu die Makronen 3-4 Std. bei Zimmertemperatur trocknen lassen und anschließend backen wie beschrieben.

Die Makronen müssen sich nach dem Backen außen trocken anfühlen, sollen aber innen noch weich sein. Die fertigen Makronen in einer luftdichten Dose aufbewahren.

Welche Rezepte bäckst Du gern zu Weihnachten, was darf auch keinen Fall fehlen? Hast Du weitere Tipps und Tricks für die ketogene Weihnachtsbäckerei?

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Ingredients

    • 1 1/2 cups hazelnuts, toasted and with skins rubbed off
    • 1 1/2 cups all-purpose flour, plus some for the cake pan
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons soft butter, plus a bit for the cake pan
    • 1 cup plus 2 tablespoons sugar
    • 3 large eggs
    • 1 tablespoon extra-virgin olive oil
    • 1/2 tablespoon finely grated orange zest
    • 1 cup milk at room temperature
    • 4 tablespoons semisweet chocolate, chopped by hand in small pieces
    • Garnish: powdered sugar or whipped cream
  1. Recommended Equipment
    • A 10-inch springform cake pan
    • A heavy-duty electric mixer fitted with the whisk

  • 3 adet yumurtanın akı
  • 170 grams toz şeker
  • Bir fiske tuz
  • 200 gram ince çekilmiş fındık
  • Yeterince yenilebilir gofret kağıt
  1. İlk olarak yumurta akları çırpma kabına alalım bir fiske tuz atıp mixer ile beyazlaşıncaya kadar çırpalım.
  2. Üzerine şeker ve fındık tozunu ekleyip bu kısımda mixer kullanmıyoruz spatula ile yavaşça alttan yukarıya doğru karıştırarak malzemelerin birbirine iyice karışmalarını sağlayalım.
  3. Yenilebilir gofret kağıt yada küçük pasta kağıtlarının içine küçük bir kaşıkla hamurdan biraz koyalım ve kaşıkla düzgünleştirelim.
  4. Bu işlemi tarifte dondurma kaşıyla yapılmıştı ben beceremedim iki tane tatlı kaşıyla gofretlerin üzerine koydum & # x1f605
  5. Üzerlerine fındık yerleştirelim.
  6. Önceden ısıtılmış 160 derece alt üst ayar fırında 18-20 dakika arası kontollü pişirelim.
  7. Fırında fazla tutmayın fazla tutarsanız sert ve kuru olabilir.
  8. Bu ölçüden yaklaşık 18-20 adet çıkıyor tam sayı veremiyorum yumurtanın büyüklüğü ve kaşık ölçüsü değişiklik gösterebiliyor
    Deneyecek arkadaşlarıma afiyet olsun & # x2763 & # xfe0f.

3 million kişinin takip ettiği Youtube kanalımızda videolu tariflerimizi bulabilirsiniz.

5 Million Phases Induced Nefis Yemek Tarifleri uygulaması ile 750,000'den fazla denenmiş tarif her zaman yanınızda. Here siz de indirin.

Binds (Haselnuss Makronen) 03.05.2021 01:11 tarihinde yayınlandı.


They were

Die Eiweiße mit 1 EL Zitronensaft steifschlagen. 200 g Pudzucker nach und nach zugeben und weiterschlagen, bis die Masse steif und glänzend ist. Die gemahlenen Haselnüsse und den Zimt unterkneten. Vom Teig mit einem Teelöffel Häufchen abstechen und in den Händen zu Kugeln formen. If you want a backpack, select Backblech setzen and let it back up to 160 ° C (Umluft: 140 ° C Gas: Stufe 2) ca. 15–20 Minutes back, sodass die Makronen von innen noch leicht feucht sind. Auf ein Kuchengitter setzen und abkühlen lassen.

Für die Garnitur den restlichen Pudzucker mit Zitronensaft und einigen Tropfen Wasser dickflüssig anrühren. Jeweils einen Tupfen von der Glasur auf die Haselnussbällchen geben und eine Haselnuss darauf setzen. Gut trocknen lassen und zum Beispiel in Papierpralinenhüllen servieren.


Haselnuß Makronen - Recipes

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Recipe Summary

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Ombre Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.


Video: Die besten Nussmakronen mit Zimt u0026 Kakao I Saftige Haselnussmakronen schnell und einfach gemacht (January 2022).