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◆ Ingredients
● Macaron
＜8macarons(3cm in diameter)＞
33g egg white，40g flour，
40g powder sugar，30g granulated sugar
lemon juice a little，
food coloring(pink) appropriate amount
Coating chocolate Ingredients
＜8macarons(3cm in diameter)＞
50g white chocolate，2g freeze dried coarse strawberry powder
● Milk chocolate ganache Ingredients
＜8macarons(3cm in diameter)＞
50g milk chocolate，50ml whipping cream
◆ Recipe
● Preparation
1. Make a round-tipped pastry bag for macaron dough.
2. Make a big round-tipped pastry bags for cream.
3. Line a baking sheet with baking paper.
4. Prepare a paper about the same size as the baking paper.
5. Draw a circle using cap of plastic bottle. (3cm in diameter)
● How to make macaron shells.
1. Freeze 33g egg white for about 30 minutes.
2. Sift 40g flour and 40g powder sugar twice.
3. Prepare hot water. (140℉）
4. Freeze 33g egg white.
5. Cut 33g egg white with whipper.
6. Add 30g granulated sugar.
7. Warm a bowl of them to 122℉ in hot water.
8. Add lemon juice a little.
9. Whip egg white with a mixer at medium-high speed. (about 3 min.)
10. Scrape a rubber spatula against the inside surface of the bowl.
11. Whip egg white with a mixer at medium-high speed again. (about 1 min.)
12. Add food coloring.(pink)
13. Whip egg white with a mixer at low speed.
14. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 min.)
15. Add 1/3 amount of almond powder and powder sugar, then fold them gently.
16. Add 1/3 amount of almond powder and powder sugar, then fold them gently again.
17. Add 1/3 amount of almond powder and powder sugar, then fold them gently again.
18. Spread the dough as if pressing the sides of the bowl. (Macaronage)
19. The dough continues like ribbon and drops naturally, then spreads.
20. Preheat oven to 302℉.
21. Put the dough into a pastry bag.
22. Pipe the dough rounds on a baking sheet lined with baking paper.
23. Flatten the surface of the macaron.
24. Break the air bubbles with toothpick.
25. Wrap the round-tip and tie it with rubber band.
26. Tie the opening of the plastic bag.
27. Bake the remaining dough later.
28. Take out the paper.
29. Dry them in a refrigerator for 30 minutes.
30. Don’t open while drying.
31. Turn them at half of the drying time. (15 minutes)
32. Preheat oven to 302℉.
33. Bake in a preheated oven at 302℉ for 8 minutes.
34. Bake in the oven at 302℉ for 7 minutes after putting on cardboard.（total 15minutes）
35. Turn macarons over quickly and separate from the baking paper.
36. Cool down with the macaron shells face down at room temperature.
● How to decorate macaron shells.
1. Break 50g white chocolate.
2. Melt the chocolate gently over a bowl of hot water. (122～140℉)
3. Coating 8 macaron shells with white chocolate.
4. Put on a baking paper.
5. Sprinkle with freeze dried coarse strawberry powder.
6. Cool them.
● How to make milk chocolate ganache.
1. Break 50g milk chocolate.
2. Melt the chocolate gently over a bowl of hot water. (122～140℉)
3. Wrap 50ml whipping cream.
4. Microwave it at 500W for 20 seconds.
5. Add 50ml whipping cream little by little and stir until smooth.
6. Cool the cream with ice water.
7. Put the cream into a pastry bag.
● How to assemble the macarons.
1. Reverse 8 macaron shells on their backs and pipe a small mound of cream on one of them.
2. Top with the remaining 8 macaron shells.
3. You can see no hollow shell.
● How to enjoy macaron’s taste.
1. Put macarons in a tray and wrap them.
2. Cool them in a refrigerator for about 30 minutes.
3. Wrap the macaron one by one.
4. Put them in a plastic container and seal it.
5. Leave the macarons out in a refrigerator for overnight~2 days.
6. Before serving, bring them back to room temperature.
7. Keep in a refrigerator and consume within 3 days.
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#flourmacaron#nutsfree#cookingasmr#recipe
2 июл 2020
