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◆ Ingredients
● Macaron Ingredients
＜9macarons(5cm×3.5cm)＞
33g egg white
40g almond powder
50g powder sugar
lemon juice a little
20g granulated sugar
food coloring(blue) appropriate amount
Milk butter cream Ingredients
＜9macarons(5cm×3.5cm)＞
※ use only 60％ amount of cream (easy to make amount)
100g unsalted butter
200ml whipping cream
50g granulated sugar
◆ Recipe
● Preparation
1. Make a round-tipped pastry bag for macaron dough.
2. Make a big round-tipped pastry bag 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 cloud shape by stacking 5 circles with a diameter of 2cm.
● How to make macaron shells.
1. Freeze 33g egg white while sifting powder.
2. Sift 40g almond powder and 50g powder sugar twice.
3. Freeze 33g egg white.
4. Cut 33g egg white with whipper.
5. Add lemon juice a little.
6. Whip egg white with a mixer at high speed. (about 1 minute)
7. Add 20g granulated sugar 4 separate times. (whip with a mixer at high speed about 30 seconds×4 set)
8. Scrape a rubber spatula against the inside surface of the bowl.
9. Whip egg white with a mixer at high speed again. (about 1 minute)
10. Add food coloring (blue).
11. Whip egg white with a mixer at low speed.
12. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 minutes)
13. Add 1/3 amount of almond powder and powder sugar, then fold them gently.
14. Add 1/3 amount of almond powder and powder sugar, then fold them gently again.
15. Add 1/3 amount of almond powder and powder sugar, then fold them gently again.
16. Spread the dough as if pressing the sides of the bowl. (Macaronage)
17. The dough continues like ribbon and drops naturally, then spreads.
18. Put the dough into a pastry bag.
19. Pipe the dough cloud shapes on a baking sheet lined with baking paper.
20. Flatten the surface of the macaron.
21. Break the air bubbles with toothpick.
22. Wrap the round-tip and tie it with rubber band.
23. Tie the opening of the plastic bag.
24. Bake the remaining dough later.
25. Take out the paper.
26. Dry them in a refrigerator for 45 minutes.
27. Don’t open while drying.
28. Turn them at half of the drying time. (22.5 minutes)
29. Preheat oven to 302℉.
30. Bake in a preheated oven at 302℉ for 13 minutes.
31. Turn macarons over quickly and separate from the baking paper.
32. Cool down with the macaron shells face down at room temperature.
● How to make milk butter cream.
1. Bring 100g unsalted butter back to room temperature.
2. Put 200ml whipping cream 50g granulated sugar in a pot.
3. Cook over medium heat and simmer for 3-5 minutes.
4. Transfer to heat resistant bowl, then cool with ice water.
5. Knead 100g unsalted butter with a rubber spatula.
6. Add the whipping cream and mix it with a rubber spatula, then whip.
7. Put the cream into a pastry bag.
● How to assemble the macarons.
1. Reverse macaron shells on their backs and pipe a small mound of cream on one of them.
2. Top with the remaining 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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