Etchiùùùù ... I told you that I'm pretty allergic to Valentine's Day, not!? And then the usual walk around the blog roll on the evening of February 14 had the effect of any allergic attack ... All those little hearts (but there were enough of those contest Elifla ?!? ;-)), all that talk about love , all with pictures that depict objects, food, drinks red passion ... Oh thank goodness that so many say "Valentine's Day for me is not having a lot of sense" ... But you know that between saying and doing there In fact, half of the sea and filled with restaurants and mushy blog ;-)...
"This says so then maybe it is the head of the center-sentimentalist Italy" ... If you think so, think big and ... Because I say so, but are even worse ... Want to know how I spent day of February 14?!?
Well woke up at 7:35 as usual with the guinea pig that goes out and continues to sleep and I'll jump out of bed instantly. Breakfast in front of the computer (after eating the usual kiwi fasting) with a plastic cup (you have read well, this morning was that the plastic did not feel like a dirty glass) of cold milk and three slices of wholemeal bread. Cleaning the pellet stove, preparing the toast for lunch, gym bag and preparing to travel to work ...
Once they arrive at your destination early to remember (and shudder at the same time) that I was not Friday (day off to get to and from Verona in less than 24 hours), and it would mean "accumulated labor" ... E of work is getting the message of 46 3 °, and then calmly and cold-blooded I rolled up his sleeves ... The lunch with toast (which I call to give a toast tone because they are actually two slices of bread with an integral two slices of ham :-(), an orange and a coffee, takes a second and I start again with his head down on various forms and files, up to 19.00.
Time to punch in and runway for a "relaxing" session in the gym beginning at 19:20 to finish at 21.35. Followed by a shower and finally to 22.06 do the last 10 km home.
Along the way, I'll call the guinea pig, who asked me if I want something for dinner ... I give precise indications and when I get the turkey breast is flambé (luckily he had on the hood at full power and it stinks was not as invasive) and I am forced to fall back into a can of tuna and two slices wholemeal bread (almost like I started the day I even finished) ... Before going to sleep but I remember that just yesterday the sweets prepared someone was left of it ... "Listen with the exhausting day today I deserve a treat just ... But where am I remembered that I have put them here ?!?". "Marcoooooo, where are the macarons?!?" "Where were you mean?! I ate a mid-morning, an afternoon and a half hour ago ...". ".......................... .................................................. .. "(language of the encrypted signed ;-))...
So if like me, you happen between your hands (or rather you should happen between the hands) of the wonderful Butter 1889 Salt of Farms Fiandino and you decide to use it to make the luscious Lemon Curd (Lemon Curd is the very, creamy sauce that English addictive) with which the noble fill macarons, then you should know that munirvi also a lock or a combination safe numerical order avoid early disappearances and unwelcome ... Believe me when I tell you that these macarons are addictive and are worse than the cherries ...
macarons WITH LEMON CURD TO salted butter 1889
Ingredients for 40 Macarons:
- 4 egg whites "old" at least 3 days
- 160 grams of whole almonds skinned
- 240 gr icing sugar
- 100 g sugar
- 4 drops of lemon juice
- a pinch of salt
Ingredients for the Lemon Curd
- 100 ml of lemon juice
- skins of 2 lemons 4 eggs bio
- 150 g sugar
- 1 tablespoon cornstarch
- 100 grams of salted butter 1889
Prepare the macarons
Put the almonds in the cutter and icing sugar and operate intermittently until you get a very fine flour.
Remove the mixture and sift through a fine-mesh strainer.
Put the granulated sugar in the cutter to break it into dust.
Beat the egg whites until stiff with salt and drops of lemon juice. Combine the egg whites, three times, the granulated sugar pulverized and sieved, stirring gently from bottom to top with a leccapentole.
join in the same way three times to the mixture of egg whites and sugar, the almond-based.
Transfer the mixture into a pastry bag with a smooth mouth of at least 1 cm in diameter and form over a baking tray covered with baking paper circles with a diameter of at least 3cm spaced at least 4 cm. Let stand for one hour.
Preheat the oven to 150 degrees and bake the macaroons for 13 minutes.
oven and wait at least 30 minutes before removing from baking paper.
Prepare the lemon curd
Massage lemons (thus squeezing more juice you will) wash, grate peel and squeeze the juice. In a steel bowl dilute the cornstarch in the lemon juice filtrate.
also add the eggs, sugar, zest, and butter in small pieces. Stir with a whisk. Put a saucepan with 4 inches of water and bring to bollore. Quando bolle abbassare il fuoco al minimo e porvi sopra la bastardella con il composto. Girare continuamente per una decina di minuti o fino a quando la crema si sarà addensata.
Lasciar raffreddare completamente.
Prendere i macarons ormai freddi, spalmarne la base con il lemon curd e sovrapporre i macarons due a due, esercitando una leggera pressione.
Prima di servire attendere qualche ora.
Come anticipato sopra per fare questi bocconicini golosi ho utilizzato l'ottimo Burro Salato 1889 delle Fattorie Fiandino arrivato bello fresco a casa nella sua scatola coibentata insieme a del formaggio Great kinara (coming soon ...). The Farms Fiandino in collaboration with A Touch of Ginger have in fact held a contest for a limited number of choose from 70 participants, 30 of the best recipes using salted butter 1889, which will then be published in a book published by Phoenix and that will be distributed Fiandino Farms. I was among those 70 and received the package once it did not do anything but squeeze your brains and get to work ...;-)