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มาการองช็อคโกแลตรสเข้มสูตรนี้ทำไม่ยาก สอดไส้ด้วย
บลูเบอร์รี่มาพร้อมกับความละมุมของครีมชีส
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#มาการองชาเขียว Matcha Macaron
มาการองสีเขียวสดใส ในรสชาติสไตล์ญี่ปุ่น ที่มากับไส้ครีมชีสรสละมุน อยากจะบอกว่าถ้าได้ลองแล้วจะหยุดไม่ได้
และสูตรมาการองชาเขียวเพื่อนๆ สามารถไปดูได้ที่
http://bit.ly/2X85yPs
Matcha Macaron
Japanese-inspired macaron comes with a flavor of Matcha and a velvety cream cheese filling. Such a hard to resist combo.
#pholfoodmafia #pholfoodmafianetwork #macaron
มาการองสูตรนี้เข้มข้นด้วยรสชาติของชาเขียว ตัวไส้บัตเตอร์ครีมมาพร้อมกับความละมุมของครีมชีส
ดูสูตรได้ที่ : http://bit.ly/2X85yPs
-Matcha Macaron-
This macaron has an intense matcha flavour with delicate and tangy cream cheese filling.
#pholfoodmafia #pholfoodmafianetwork #Macarons #Bake #PholPick
#Watermelon #Macaron #Recipe
日本語版はこちら→ http://ameblo.jp/mosogourmet/entry-12163000674.html
We made watermelon macarons. We tried adding green food dye powder to the macaron and watermelon-flavored shaved-ice syrup to the buttercream filling. And this time, we finally used the "food pen"!
You love macarons. But they're hard to make. You always fail. So here is a simple recipe for making something similar to a macaron. Perfect for those of us who fail at making real macarons but want to eat as many macarons as they want! This is a true Moso-style recipe to make all of your dreams come true. It's a bit different than the real thing, but please try making it!
*Recipe*
Baking the macarons
1. Draw macaron-sized circles on the oven paper. For this recipe, about 35mm.
2. Put 1 egg white and 70g of granulated sugar in a metal bowl immersed in a hot water bath.
3. Mix with a hand mixer until fluffy.
4. Remove the bowl from the hot water bath.
5. Shake 32g of almond powder and 3g of green food dye powder (if adjusting color to your liking, just make sure the amount of dye and almond powder adds up to 35g) into the bowl through a sieve.
6. Thoroughly mix everything together.
7. Put the ingredients from '6' into a piping bag with a 1cm round tip.
8. Squeeze the mix from '7' into the guide circles from '1'.
9. Lower the temperature of the oven that was preheating at 200 degrees to 130 degrees. Place '8' in the oven and bake for 10 minutes. Do not open the oven while baking.
10. After the macarons have finished baking, leave them inside the oven for another 10 minutes.
11. Once cooled, gently peel the macarons off the oven sheet.
Making the buttercream filling (an easy-to-make amount)
12. Place 2 egg yolks in a bowl and whip with a hand mixer until whitish in color.
13. Place 65g of granulated sugar and 25g of water in a heat-resistant container.
14. Put it in the microwave for 40 seconds at 600W. Remove and mix.
15. Place it back in the microwave for 1 minute and 50 seconds.
16. Slowly add '12' a bit at a time to '15' while mixing.
17. Mix until cooled to about body temperature.
18. Add 150g (divided into 3 parts) of creamed unsalted butter to '17' and mix until glossy with each addition.
19. Take 100g from '18' (refrigerate the rest).
20. Add 30mL of watermelon-flavored shaved-ice syrup to '19' and mix.
21. Use a food pen to draw a pattern on half of the macarons from '11'.
22. Sandwich the cream from '20' between the macarons.
23. If you put the macarons in an airtight container and leave them in the fridge overnight, the macaron and cream meld together and taste delicious.
24. Eat the macarons while thinking to yourself, "These look just like a cute cartoon drawing of a watermelon!"
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A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.
This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.
I hope you like my panda idea ;)
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How to Make Panda Macaron
Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons
Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip
Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens
Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops, for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.
Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.
レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_8.html
---------------------------------
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The Vegan Corner
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Chocolate Macaron by Emojoie Cuisine
https://youtu.be/pUpQgpnzOCs
https://youtu.be/zZas5jQuEQs
INGREDIENTS FOR 4 SERVINGS:
15g pine nuts
250g apples, finely sliced
10g lemon juice
20g sugar
20g raisins
zest of 1 lemon
15g breadcrumbs
½tsp cinnamon
1 sheet puff pastry 9” x 14” (23cm x 35cm)
soy milk
STEPS
Preheat the oven to 170°C.
Toast the pine nuts for about 5 minutes or until properly browned.
Mix the apples with the lemon juice, the sugar, the pine nuts, the raisins, the zest, the breadcrumbs and the cinnamon, and stir well to properly combine the ingredients. Reserve in the fridge until needed.
Roll out the pastry, and mark it into three long, even strips by pressing down with a ruler, without cutting through.
Cut 1” (2.5cm) wide horizontal strips on either sides of the sheet (14 strips per side), leaving the middle third untouched. To make the strudel easier to close, cut the four outer strips to obtain two flaps that will be used to seal the ends.
Spread the apple filling to cover the middle third of the pastry, and gently press it to make it more uniform. Fold the flap over the filling, and then the strips on each side alternately to create a braid.
Brush the strudel with the soy milk and bake in the preheated oven for 30 minutes – or until golden brown – turning once if it’s browning unevenly.
Leave to cool down completely, then slice, dust with icing sugar, and enjoy!
SUBSTITUTIONS and TIPS
The lemon zest can be substituted with the zest of any other preferred citrus fruit.
For the apples, I used Gala variety, but any other sweet variety will work just as well.
For the sugar, you can use any kind of granulated sugar you want, as they all work well.
macaron filling 在 Yummy Macaron Filling Ideas - Pinterest 的八卦
Learn all the different types of macaron fillings to use for filling macarons. Some fillings are sturdier and better suited for macaron fillings, ... ... <看更多>