Hello:)
Today, I'm going to make a macaron shells
I tried recording in real time without editing.
Because I edited it as it is, except for scenes that are really unnecessary.
So the video is a bit long.
I hope you find it useful.
I've put in as much detail as possible below
exactly!! Do not miss and read :)
I'm making macarons like this in the video,
The way I do it isn't necessarily the right answer.
Continue to practice one recipe and one method
It is most important to build your own know-how.
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▶ Recipe (40-44 Macaron Shells, 3.3-3.5cm in diameter)
- 74g Whites, 68g Sugar , 89g Powdered sugar, 89g Almond Powder
1) Put all the sugar in the whites, soak in hot water to dissolve all the sugar, and set the temperature to 4-50 degrees Celsius.
2) Continue whipping with the hand mixer for a hard meringue.
* Whipped for 3 minutes 30 seconds at medium-high speed
3) Dense the foam as whipping for 2 minutes at the lowest speed. Add the pigment at this point.
4) Sift almond powder and sugar powder and mix with a spatula.
* Fold the batter lightly and make it uniform so as not to blow out the air bubbles.
5) Spread the batter as if pressing the sides of the bowl. (Macaronage)
* See the video for proper macaronage
6) Pipe the diameter of 3.2 ~ 3.3cm round. (Use 1cm diameter tip) Spread out the batter by tapping the plate to spread to the desired thickness.
7) Dry the surface for 30 minutes to 1 hour.
8) Bake at 150 degrees Celsius for 10 minutes. (Unox standard)
* Macarons have a large variation in baking time and temperature depending on the oven. Please adjust the time and temperature according to your oven.
9) The baked macaron shells should be completely cooled and then removed from the sheet.
* Keep frozen if not in use immediately. Before use, leave it in the fridge for a while and return to room temperature for use.
* Comments that are not polite or objectionable to me are deleted without notice.
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