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Macaron (Strawberry Macaron) | KAZUAKI EGUCHI / Chocolate Professional: Chocolatier Chocolate's Recipe Transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

ホワイトチョコレート : 250g
牛乳 : 60g
いちごのフリーズドライ : 5g
(A) powdered sugar : 95g
(A) almond powder : 95g
Egg white (for dough) : 1個分(30g)
(B) egg white : 1個分(30g)
(B) granulated sugar : 60g
red powder (for meringue) : 少々
(C) egg white : 1個分(30g)
(C) granulated sugar : 70g
red powder (for meringue cookies) : 少々

Time required

150minutes

Procedure

1) make cream 00:41
Place the white chocolate and milk in a heatproof bowl.
Wrap and heat in a 600w microwave for 30 seconds.
Repeat 4-5 times until melted.
Mix well until smooth.
Add freeze-dried strawberries and mix.
Put it in a vat and wrap it.
Chill in the refrigerator until firm enough to squeeze.
2) make the dough 01:41
Sieve while mixing (A).
Add the egg white (for dough) and mix well.
Wrap and set aside.
3) make the meringue 02:56
Put (B) in a bowl and whisk until it becomes glossy while boiling in hot water.
Add a small amount of red powder (for meringue) to the tip of a chopstick.
Mix well.
4) color the fabric 04:30
Add a scoop of 3 to 2 and mix.
Mix 3 in about 4 times in the same way.
Mix until the whole is uniform.
Place in a piping bag.
5) 焼く 05:31
Preheat the oven to 150 degrees.
Stack two baking mats.
Place the paper circle between the baking mats with the lid of the plastic bottle.
Squeeze 4 all at once from a height of 1 cm onto a circle of paper to form a circle.
Bake in the oven at 140 degrees for 16 minutes.
6) メレンゲクッキーを作る 06:24
Make (C) and red powder (for meringue cookies) in the same process as 3.
Place in a piping bag.
Squeeze in a circular motion from the inside at a height of 1 cm.
Dry and bake in an oven at 90-100 degrees for about 90 minutes.
Let cool.
7) 仕上げる 07:34
Squeeze 1 to 5 in a circle.
Put 6 on.
Finished on a plate.

Point

・The size of the macaron is about 3.5 cm in diameter.
・Use white chocolate that does not contain vegetable oil.
・Make the dough into a paste that is not sticky to the touch.
・A small amount of red powder will add color, so add it carefully.
・It is good to use 6 to 10 cuts of the star cap as a guide.
・By making meringue while boiling in hot water, you can omit the process of macaronage and drying.
・Lay out two baking mats and bake slowly to give the dough a beautiful finish.
・You can substitute dried strawberries such as dried mango or coconut for freeze-dried strawberries.
・You can arrange it by adding orange peel, lemon, cinnamon, mint, etc. to the cream milk.