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Cookie Vanilla Macaron | Transcription of recipe by syun cooking

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syun cooking

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Ingredients

Almond poodle : 35g
Powdered sugar : 35g
Granulated sugar : 35g
Egg white : 1 piece
Crushed oreo : About 13 sheets
(A) Unsalted butter : 50g
(A) Powdered sugar : 60g
Oreo : 30g

Time required

60minutes

Procedure

1) Get ready 00:20
Sift almond poodle and powdered sugar.
Divide one egg into yolk and egg white, and chill the egg white in the freezer.
Oreo is crushed into small pieces.
2) Make meringue 01:33
Add granulated sugar to the chilled egg whites in 3 portions, mix with a hand mixer each time, and whisk.
3) Make the dough 02:30
Add the sifted flour to the meringue and mix gently without crushing the meringue.
When the dough is mixed to some extent, rub it on the side of the bowl and macaroonage.
4) Mold and sprinkle oreo 03:29
Put the dough in a piping bag and squeeze it to a size of 3 cm.
Sprinkle the squeezed dough with crushed oreo and let the dough dry for 30 to 1 hour.
5) Make ganache 05:20
Put (A) in a bowl and mix well.
Add the crushed oreo and mix.
Put it in a piping bag and keep it in the refrigerator.
6) bake in an oven 06:19
Once the dough is dry, bake in an oven preheated to 150 ° C for 5 minutes and 140 ° C for 15 minutes.
When the macaroons are baked, remove the rough heat from the sheet and sandwich the ganache.

Point

・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When mixing the meringue, mix it gently so as not to crush the air bubbles. The air bubbles make the dough fragrant.
・ If you fix the piping bag in a container with a wide mouth, you can easily put the dough in it.