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Cloud Macaron ｜ syun cooking's recipe transcription

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syun cooking

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Ingredients

Almond powder : 35g
Powdered sugar : 35g
Granulated sugar : 35g
Egg white : 35g
White chocolate : 50g
Fresh cream : 50ml

Time required

60minutes

Procedure

1) Get ready 00:40
Sift almond powder and powdered sugar.
Divide the egg into yolk and egg white, and keep the egg white in the refrigerator.
2) Make meringue 01:34
Add granulated sugar to the chilled meringue in 3 portions and whisk.
After whipping at high speed, whisk and mix at low speed.
3) Make the dough 02:42
Add almond powder and powdered sugar to the meringue and mix gently.
After mixing to some extent, rub it on the bowl to macaroonage.
4) Mold, dry and bake in the oven 03:43
Put the macaron dough in a piping bag, squeeze it into a cooking sheet, and crush the air with a toothpick.
Allow to dry for 30 minutes to 1 hour.
Bake in an oven preheated to 200 ° C for 5 minutes, then lower to 140 ° C and bake for 15 minutes.
5) Make ganache 06:11
Finely chop the white chocolate and put it in a bowl.
Add fresh cream warmed to just before boiling and mix well.
Cool in the refrigerator.
6) Sandwich the ganache between macaroons 07:38
When the macaroons are baked, let them cool while still on the parchment paper.
Place the chilled ganache between the macaroons.

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.
・ Be careful as fresh cream will separate or lose its flavor if it is boiled.