Pawaru-Grahmata

№ 16IX. nodaļa

Makronu torte

Macaroon tart

  • Serves 8
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Makrohnu torte.

Modernizētslpp. 374 · PDF 388
8 porcijas

The book gives 1 mārciņa of almonds, ¾ mārciņa of sugar and 6 egg whites, which converts to 419 g, 314 g and 6 whites. We've halved them for one tart.

Method

8 soļi
  1. Grind the almonds coarsely, like coarse sand, in short bursts in a food processor.
  2. Put the almonds and sugar in a heavy saucepan over low heat and stir for 5–8 minutes, until the sugar has melted into the almonds and the mixture no longer sticks to the spoon. Don't let it colour or dry out. Spread on a plate to cool.
  3. Roll the pastry 3 mm thick and line a 23–24 cm tart tin, bringing it 2 cm up the sides. Pinch the edge into a pattern. Chill for 20 minutes. Heat the oven to 170 °C (150 °C fan) with a baking sheet inside.
  4. Whisk the 3 egg whites to stiff peaks. Fold in the candied peel and lemon zest, then fold this into the cooled almond mixture in two or three lots.
  5. Spread the mixture in the pastry case no more than 1 cm thick and smooth the top.
  6. Whisk the egg white for the top with the icing sugar and rose water until frothy and brush it thinly over the filling.
  7. Bake on the hot sheet for 35–40 minutes, until the top is pale gold and crisp and the pastry is cooked through. If the top browns too fast, cover it loosely with foil.
  8. Sprinkle with coloured sugar while still warm, if you like. Serve cold.

Notes

What the book says vs. what we added

the book stirs 1 pound of coarsely pounded blanched almonds with ¾ pound of sugar in a pan over the fire until it no longer sticks, but not so long that it dries out, lets it cool, mixes it with 6 whipped egg whites, finely chopped candied citron and grated lemon peel, and spreads it half a little finger thick in a butter or puff pastry case with a decorated rim. It warns that a thicker layer stays doughy and stringy. The top is brushed with egg white beaten with sugar and a little rose water and the tart baked slowly; it can be iced and sprinkled with coloured sugar. Halving, grinding by machine, the oven temperature and times are ours.

Sugar

the book explains that macaroon paste takes as much sugar as almonds, but a tart only half or three quarters as much, "otherwise it gets far too sweet". It then uses three quarters.

Pastry

"butter or puff pastry" both mean laminated pastry in this book (see 09-000). Shortcrust works too and doesn't rise around the filling.

Icing

the book allows a final icing (škorēt). If you want one, mix 100 g icing sugar with 1 tbsp lemon juice and brush it on the cooled tart.

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