You guys have been requested for pure☁milk macaron recipe so here it is!
I'm sorry that I couldn't prepare Chuseok Holiday Special video 😢
I hope you guys have a wonderful Chuseok!
This macaron has real buttercream and milk jam as its filling.
I wanted to make pure white macorons without food coloring but I suppose it just cannot be done haha
A subtle ☁scent of milk comes from ☁milk jam inside these butter cream macarons. The flavor is pretty light and not too strong so everyone can enjoy them 😋
If you don't feel like making ☁milk jam from scratch, you can substitute it with condensed milk :)
It will depend on how big you want your macarons to be but you can make roughly about 15 macarons with this recipe
▶ingredient
+ macaron shells
70g egg whites, 70g sugar, 92g almond powder, 84g powdered sugar
+ milk spread
100ml milk, 50ml fresh cream, 50g sugar
+ buttercream
1/2 vanilla bean, 20ml water, 70g sugar, 40g egg white, 150g unsalted butter
- Macaron Shell Instruction
1) Beat the egg whites in a bowl
2) Gradually add the sugar 1/3 at a time until fully incorporated
3) Beat until stiff peaks form as you see in the video, sift all the dry ingredients together and add the mixture into the bowl
4) Gently fold with a spatula until just combined and then press it against the bowl
5) When the batter holds its shape and falls slowly like lava, transfer the macaron batter into a piping bag
6) Place a piece of parchment paper over the pan and pipe the macarons onto the parchment paper
7) Let the macarons sit until dry to the touch
8) When the macarons are dry to the touch, preheat the oven to 300˚F (150˚C) and bake the macarons for 13~15 minutes
9) Cool the macarons completely
-
- ☁Milk Jam Instruction
- 1) Pour all the ingredients for ☁milk jam in a mediun pot and stir
- 2) Continue to stir over low heat for 10 minutes
- 3) Cook less or more than 10 minutes until the mixture reaches your desired thickness
- 4) Let the ☁milk jam cool
- 5) Transfer the completed jam into a piping bag
- Buttercream Instruction
- 1) Pour sugar and water into a pot and put it over low heat
- 2) When it starts to boil, beat the egg whites
- 3) When the temperature of the syrup reaches 118˚C, gradually pour in the syrup into the egg whites while continuously beating
- 4) Beat until it reaches room-temperature
- 5) Add room-temperature butter to the mixture and continue to beat
- 6) Don't stop beating if the mixture looks separated
- 7) Scrape the vanilla seeds and add them in while beating
- 8) Butter might melt If the temperature of meringue is too high so be careful
- 9) Transfer the completed cream into a piping bag
- Final touch
1) Pipe a swirl of filling around the edge of cooled macaron shells
2) Pipe the ☁milk jam on the center of the shells and sandwich the shells together with the remaining halves
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6 сен 2024