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◆ Ingredients
● Macaron Ingredients
＜8~12macarons（3cm in diameter）＞
33g egg white
40g almond powder
40g powder sugar
30g granulated sugar
lemon juice a little
3ml strawberry liqueur
food coloring(pink) appropriate amount
● Strawberry butter cream Ingredients
＜8~12macarons(3cm in diameter)＞
50g unsalted butter
50g frozen strawberry
25g granulated sugar
1tsp lemon juice
◆ Recipe
● Preparation
1. Make a round-tipped pastry bag for macaron dough.
2. Make a star-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 circle using cap of plastic bottle. (3cm in diameter)
● How to make macaron shells.
1. Freeze 33g egg white while sifting powder.
2. Sift 40g almond powder 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 3ml strawberry liqueur.
13. Whip egg white with a mixer at medium-high speed again. (about 1 min.)
14. Add food coloring(pink).
15. Whip egg white with a mixer at low speed.
16. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 min.)
17. Add 1/3 amount of almond powder, cocoa powder and powder sugar, then fold them gently.
18. Add 1/3 amount of almond powder, cocoa powder and powder sugar, then fold them gently again.
19. Add 1/3 amount of almond powder, cocoa powder and powder sugar, then fold them gently again.
20. Spread the dough as if pressing the sides of the bowl. (Macaronage)
21. The dough continues like ribbon and drops naturally, then spreads.
22. Preheat oven to 302℉.
23. Put the dough into a pastry bag.
24. Pipe the dough rounds on a baking sheet lined with baking paper.
25. Flatten the surface of the macaron.
26. Break the air bubbles with toothpick.
27. Wrap the round-tip and tie it with rubber band.
28. Tie the opening of the plastic bag.
29. Bake the remaining dough later.
30. Take out the paper.
31. Bake in a preheated oven at 302℉ for 4 minutes.(No-Dry)
32. Open the oven for 1~2 seconds.
33. Bake in the oven at 302℉ for 4 minutes.
34. Bake in the oven at 302℉ for 5 minutes after putting on cardboard.（total 13minutes）
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 make strawberry butter cream.
1. Bring 50g unsalted butter back to room temperature.
2. Put 50g frozen strawberry in a pot.
3. Add 25g granulated sugar and 1tsp lemon juice.
4. Cook it on low heat for 5 minutes.
5. Cool it at room temperature.
6. Knead 50g unsalted butter with rubber spatula.
7. Add stewed strawberries and knead, then whip.
8. 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 (or a plastic bag) 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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