Macarons with all purpose flour // Butter cream with egg yolk (Mousseline cream)
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- Опубліковано 12 чер 2024
- Flour macarons are a great alternative to almond macarons.
You can choose it for your nut allergy or for your economic benefit.
This is purely a matter of personal taste.
Yes, of course, it's less savory.
If you choose to fill it with different flavors, it will be a better macaron.
* Be sure to check the note below.
[Flour macaron shells]
70 g egg whites (from 2 large eggs)
45 g (1/4 cup minus 1 tsp)granulated sugar
110 g (1 cup) powdered sugar
70 g (1/2 cup plus 1 Tbsp) all-purpose flour
*NOTE
1) Flour macaron batter tends to become thin quickly.
2) Therefore, do not over-fold the batter,
but fold it slowly while observing the condition of the batter.
3) I used a small electric oven.(45 Liter)
In the case of a gas oven, increase the baking time.
4) It can vary from oven to oven, so adjust the temperature and time!!!
5) Bake one tray at a time.
6) Fill the cream and mature the macaroon in the fridge overnight.
[Mousseline cream]
200 ml milk
2 yolks (from 2 large eggs)
50g(1/4 cup) sugar
16g(1.5 Tbsp) corn starch
1 tsp vanilla extract
15 g(1 Tbsp) unsalted butter
105 g (1/2 cup minus 1 Tbsp) unsalted butter ( *The caption in the video is typo. 1/2 cup minus 1 Tbsp is correct)
[Chocolate Ganache]
50 g dark chocolate
40 g heavy cream
10 g unsalted butter
*I used the template that "Pies&tacos" shared.
www.piesandtacos.com/macaron-...
*Theft, secondary editing, and re-uploading of this video are prohibited.
00:00 intro
00:15 step 1) Flour macaron shells
04:26 step 2) Mousseline cream
06:53 step 3) Fill with cream
07:54 failure example - Навчання та стиль
Correct the caption typo in the video.
The butter in the moussline cream is 105 g = 1/2 cup minus 1 Tbsp.
Check the distortion box for detailed recipes.
Sorry for the confusion.😅
Wow nice recipe and colour
so beautiful
Forma mais rápida e sem enrolação no processo de produzir os Macaron.
Mais uma aula top ❤.
Adoro seus vídeos 🎉👏🏽👏🏽👏🏽
Gracias por compartir tan deliciosa receta 🤠🌹👍
Gorgeous✨😍, wonderful color and fantastic box📦. 🙏.
Looks so delicious ❤ yummy 👍👍
Very nice and very delicious 😋
Thanks for bringing some extra Yum to my snacks box!😋🤤👌🏻🍪
Very nice recipe yummy 😋
Thank you so much. I did it and success 😊😊
🧐SEMBRA.....PROSCIUTTO😋😋😋😋😋😋
👌👌👌
👍👍👍
❤❤❤
Unfailed much times...trying to do it according to you🙂
Acabo de encontrar tu canal. Me encanta las explicaciones tan detalladas.
Muchas gracias
😍😍😍😍😍❤❤❤❤
💝🌷💝🌷💝🌷
klo untuk jual tahan brpa lama ya makaronnya
I have tried making them for a long time now. I have an OTG at home, what temperature should I bake them at? And how long? Because even though I have a good batter and skin forming on the top after resting my macarons have no feet.
If it's a suitable consistent batter, your feet may not form properly if the batter is too dry. You also need to measure the temperature of the oven and test it several times to find the best temperature. In my case, I also did 5 oven temperature tests to get this result. Good luck with that.🍀
@@JoonsLittleTable just wanted to let you know. I made them finally and they have feets and look absolutely adorable.
Làm bằng bột hạnh nhân được không ạ?
See the link below for macaron videos using almond powder.
ua-cam.com/video/gMTZCXmLbXk/v-deo.htmlsi=qKz2txE-h95U3fDg
Egg substitute pls ?
Chickpeas or some people call it garbanzo’s aquafaba the (liquid) from the chickpeas can. I tried it before it required more time to beat. Also, if you have strong tasting buds you may taste a little it bit of chickpeas on them. It’s really not that strong or noticeable.
Is that plain flour or self raising flour?
It's plain(regular)flour.
How many servings?
It depends on macaron size, but I got about 17 sets (34 shells)
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