Peach vanilla macaron
By VicentaLakin
today juju is going to share with you the best dessert he'll ever have for his beloved, the peach herb margarone。
Recipe Recommendations
- almond powder 140g
- powdered sugar 130g
- cream 105g
- sugar appropriate amount
- vanilla 1 piece
- corn starch 8g
- butter 55g
- white chocolate 50g
- egg white of 3
- raspberry appropriate amount
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Peach vanilla macaron
1
First of all, I scratched my heart on oilpaper, and I cut my heart with cookies. The size can be determined by itself, but the smaller the success rate is empirically high. The oil mattress, which is full of peaches, is then placed under it, with another oil sheet on it, and will be squeezed on it later。
2
Started sifting almond powder, sugar powder, dry mix
3
Separated from the yolk, because we only need the yolk so it can be sealed and frozen. Eggregated eggs, sugar fell three times, and when about 80% of them were mixed, food colored into rigid hair bubbles。
4
It's the state where the egg-clean can stand up like this。
5
Pour a third of the eggs into almond powder and sugar powder, and mix them evenly。
6
The rest of the eggs are then poured back in, and this mix is to be as light as possible from the bottom up, and watch out for the foam. It's pouring into the canvas, and it's starting to come out of the oilpaper。
7
Squeeze the painting vertically, squeeze out the wide parts of the heart of the peach, like a circle horse, and then reduce the amount of pressure to the bottom of the heart of the peach by reducing the amount of pressure to the bottom of the heart of the peach。
8
Either way, the most important thing is that the surface is even。
9
Finally, the oven will be hit a few times to the desktop and the air will come out of it, and it will be dry for 10 minutes and then put in a preheated oven of about 10-12 minutes to 150 degrees。
10
Use this time to start making vanilla sauce, cut it open and hang the seeds inside。
11
the 30g cream and corn starch are evenly mixed. the vanilla seeds and the remaining vanilla roots are placed in a pot pouring into 70 g of cream and sugar, and then boil until the boiler starts to boil, and pour into the bowl。
12
It is mixed with starch cream, then mixed with sliced white chocolate, evenly mixed, and finally poured into room temperature softened butter, evenly sealed, and placed in the fridge for more than three hours in straight-channel vanilla sauce。
13
And then you squeeze the sauce on a macaron cookie, and you cover it with another one
14
Make it good
15
juju made a slightly bigger hearted macaron in the same way, put some cream and berries in the middle and make a little marcaron cake
16
Finish the mini macaron cake