Amaretti with candied orange peel

Amaretti aux dés d’oranges confites
Amaretti con le scorze di arance   

amaretti

 

 

Yes! There almost only sweet recipes in my blog….but it was Eastern too (good excuse isn’t). I still have to shot more pictures for the main course and I am « often » out now to enjoy Roma under the nice and warm weather. Talking about Eastern, traditions are really different from one country to another one. As for example in France we usually hide the eggchocolates in the garden (the small ones are spread on the grass while the big ones (that can be rabbit, fish or any animal forms too) are hidden in the trees, plants… that’s what my mother was doing while I was at church with my brother and when we came back from there she gave us a backet and we started that treasure hunt (with the cat that sometimes appeared to be a good competitor!). Of course it was followed by a big lunch with all the familly, but I do not remember any tipical course for that except the Paschal lamb. Here inItaly, at least in my familly in law,  there no hunt; it is either a big brunch (mainly sweet) or a lunch (with with the Paschal lamb, asparagus…) and kids are given the egg chocolate at the end. Next year I already told to the centurion that we do Eastern in France just to see Giacomo running in the garden with a happily face full of chocolate.

For Eastern I was in charge to bring the dessert, and so we had a Charlotte au chocolat et crème vanille (charlotte with chocolate mousse and vanilla cream), white chocolate mousse with lime, meringue and the amaretti with candied orange peel (from Christophe Felder).

English table:

For about 30 amaretti

Prepare them the night before!!

  • 180 g of sugar
  • 145 g of almonds powder
  • 130 g of eggwhites
  • 55 g of candied orange peel
  • 50 g of sugar
  • icing sugar
  1. In the mixer bowl, put the sugar (180 g), almonds, the orange peel and 65 g of eggwhites. Mix to form a homogeneous almonds pasta.
  2. In another bowl beat the rest of the eggwhites, add in two times the 50 g of sugar when it starts to get bubbly and beat the eggwhites until stiff (the meringue should be really compact).
  3. Incorporate a thrid of them to the almonds pasta, mix softly.Then add the rest of the eggwhites.
  4. With a pastry bag and a nozzle of 12 or 14 (these numbers correspond to the diameter in mm of the nozzle), form litlle balls (of 2 cm diameter) of this pasta on a hob covered with « papier cuisson »*
  5. Sprinkle them with icing sugar (don’t hesitate)
  6. The day after (you have to wait at least 12 h) warm up the oven at 170°C
  7. With your fingers squeeze the top of the balls, and then put them for about 10 minutes (until they get dark blond, check on my pictures)
  8. When you take them out of the oven, pour some water between the hob and the « papier cuisson » (it helps to take themout of the paper but also to stick between them after)
  9. When they are cold (5 minutes not more) stick the balls between them
  10. Wait at least 1-2 hours before eating them, time to let them dry! 

* if anybody sees what I am talking about please let me know the word in english!

 amaretti

 

A la table française:

Pour une trentaine d’amaretti

Commencer la veille au soir

  • 180 g sucre en poudre
  • 145 g poudre d’amandes
  • 130 g de blancs d’oeufs(ou 4 blancs d’oeufs)
  • 55 g d’écorces d’oranges confites coupées en petits cubes
  • 50 g de sucre en poudre
  • Sucre glace
  1. Dans la cuve d’un mixeur, mettre le sucre, la poudre d’amandes, 65 g de blancs d’oeufs et les écorces d’oranges confites. Mixer pour former un boule de pate d’amandes homogène.
  2. Monter le reste des blancs en neige: quand les blancs commencent à mousser ajouter en 2 temps le sucre (les 50 g restants). La meringue doit etre assez compacte au final.
  3. Incorporer un tiers de la meringue au 1er mélange, puis le reste.
  4. Mettre dans un sac à douille munie d’une poche de 12 ou 14, et former des petites boules de pate de 2 cm de diametre sur une plaque couverte de papier cuisson
  5. Les saupoudrer abondamment de sucre glace
  6. Le lendemain, préchauffer le four à 170°C
  7. Pincer le sommet des boules de pate avec le doigts et enfouner les plaques pour une dizaine de minutes (les amaretti doivent blondir)
  8. A leur sortie du four verser un verre d’eau entre le papier cuisson et les plaques (ça aide non seulement à décoller plus facilement les coques mais aussi à les coller entre elles après)
  9. Quand elles sont froides (au bout de 5 minutes pas plus sinon le papier cuisson et les coques sont trop humides) coller deux coques entre elles
  10. Patienter 1 à 2 heures avant de les déguster (temps que les amaretti sèchent un peu)
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