Making Strawberry Milk Macarons Strawberry Milk Macarons Recipe
- 7 days ago
▶ Materials (25-28 macarons, approximately 3-4 hours)
Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring
115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder
1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet
2) Whip the whites into the bowl
3) Add sugar 3-4 times, whipping constantly
4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.
5) When the pigment is mixed, add almond powder and sugar powder through a sieve
(It is convenient to do it 2 times in advance)
6) Mix with a spatula (mix the flour invisible)
7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.
8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)
9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet
10) Blow bubbles with a thin toothpick
11) Leave it at room temperature to dry out
(When you touch it with your hand, it feels like you have a film on your hands)
12) Preheat oven to 150 degrees for 10 minutes
13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes
14) Cool the baked macaron shell (make cream in the meantime)
15) Add sugar and water to the pan and put on low heat.
16) When it starts to boil, add whites to another bowl and whip slowly
17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.
18) Whip at high speed to make a solid meringue (add vanilla)
19) When you touch the meringue, it should not be too hot.
20) Whip while adding butter at room temperature
(The cream appears to separate, but if you continue whipping it becomes a soft cream)
21) When the cream is finished, add condensed milk and mix
22) Add strawberry powder and mix (I crushed dried strawberries and then added)
23) Mix evenly and put in a squeezed pouch
24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells
25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.
+ Make macarons refrigerated and eat within 2-3 days
(Refrigerated storage: Stored in a closed container and consumed within a week)
▶ ingredient
184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)
115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder
Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring
115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder
1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet
2) Whip the whites into the bowl
3) Add sugar 3-4 times, whipping constantly
4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.
5) When the pigment is mixed, add almond powder and sugar powder through a sieve
(It is convenient to do it 2 times in advance)
6) Mix with a spatula (mix the flour invisible)
7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.
8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)
9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet
10) Blow bubbles with a thin toothpick
11) Leave it at room temperature to dry out
(When you touch it with your hand, it feels like you have a film on your hands)
12) Preheat oven to 150 degrees for 10 minutes
13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes
14) Cool the baked macaron shell (make cream in the meantime)
15) Add sugar and water to the pan and put on low heat.
16) When it starts to boil, add whites to another bowl and whip slowly
17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.
18) Whip at high speed to make a solid meringue (add vanilla)
19) When you touch the meringue, it should not be too hot.
20) Whip while adding butter at room temperature
(The cream appears to separate, but if you continue whipping it becomes a soft cream)
21) When the cream is finished, add condensed milk and mix
22) Add strawberry powder and mix (I crushed dried strawberries and then added)
23) Mix evenly and put in a squeezed pouch
24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells
25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.
+ Make macarons refrigerated and eat within 2-3 days
(Refrigerated storage: Stored in a closed container and consumed within a week)
▶ ingredient
184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)
115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder