Swiss Meringue
40gr egg white
38gr sugar
45gr low protein flour
40g powdered sugar
Oreos
3 pieces of red velvet oreo, remove the white/cream
1/8 tsp red velvet powder or red dye
30gr low protein flour
40g powdered sugar
Oven Method
Dry oven at 90C with top heat only + fan for 30 minutes (thermometer temperature 30-40C)
Top fire temperature 150C, bottom fire Temperature 180C + fan 10 minutes (the temperature of the nail thermometer slowly, the foot starts to come out at 70-80C in 10 minutes the temperature rises to 130C)
Just lower the fire at 180C for 10 minutes (the temperature slowly drops and stays at 120C)
For those who use turbo ovens or those with high heat, reduce the temperature by 20C or adjust it according to their respective ovens
When folding the batter less (macaronage), the result is uneven feet
For those who use Oreos, the results of the macarons are more tender, but the Oreos must be chopped together with flour and sugar so that they don't release too much oil. If you grind it with a rolling pin, all the oil will come out and the macarons won't dry, aka fail
Buttercream
50gr butter or margarine (mixer 5 minutes on high speed)
Add 100gr of melted white chocolate
Mixer again 5 minutes high speed
Put in the fridge 30 minutes
Mix again for 2-3 minutes + 1-2 tablespoons of strawberry jam
2 май 2022
