[SUB] A fail-safe basic macaron recipe | Macarons filled with anglaise butter cream 

#Macaronmaking #Cream #Rose #Baking
▶Macaron
[Macaron Shell]: 12 pairs
68g egg whites
70g sugar
85g almond powder
80g sugar powder
[Anglaise Butter Cream]
22g yolk
30g sugar
3g vanilla extract
55g milk
130g butter
[Topping]
chocolate pan
food coloring (red, green)
▶Recipe
1. First, sift almond powder and sugar powder.
2. Separate the yolks and whites.
3. Make meringue by adding sugar to the egg whites in three portions.
4. Add sifted almond powder and sugar powder to the meringue and mix.
5. Repeat the macaronage until the dough forms a ribbon shape and has a consistency that does not break.
6. Put it in a piping bag and pipe it.
7. Remove air bubbles.
8. Let the surface dry for about 1 hour.
9. Bake in an oven preheated to 160 degrees and 150 degrees for 14 minutes.
10. Add yolks, sugar, and vanilla extract and mix.
11. Warm the milk.
12. Add milk to the egg mixture little by little and mix quickly.
13. Strain the egg mixture through a sieve.
14. Apply heat until a line appears at the bottom of the egg mixture.
15. Cool the egg mixture until the temperature reaches about 35 degrees.
16. Add butter to the cooled egg mixture three times and whip until the cream becomes bright in color.
17. Put the finished cream into a piping bag.
18. Remove the completely cooled macaron shell.
19. Fill the shell with cream.
20. I hope you try the pretty rose topping too~
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