Macarons (Hojicha macarons) | Les sens ciel's recipe transcription

Place the cream in a heatproof bowl and heat in the microwave until it starts to steam slightly.
Add hojicha (for ganache), cover with plastic wrap, heat in the microwave again until steam comes out, and let it steep for 5 minutes.
Place the white chocolate in a bowl and microwave for a few seconds to melt about 2/3.
Strain the steamed hojicha through a colander, weigh it, and if it's less than 100g, add fresh cream to make it 100g, then heat it in the microwave to 40℃.
Mix with melted white chocolate.
Mix with a spatula until thickened, then blend with a blender until smooth.
Cover with plastic wrap and refrigerate overnight.

Blend powdered sugar, almond flour, and cornstarch in a blender, sift through a colander, and divide in half.
Add hojicha (for dough) to one side, grind it into powder using a mill, and mix to make hojicha dough.
The other side will be for plain fabric.

Add lemon juice to the egg whites and beat with a hand mixer.
Make meringue by adding granulated sugar little by little in several batches and whisking until it forms peaks.
Divide the finished meringue in half.

Add the meringue divided in half to each part and mix.
When the powder is gone, mix to crush any air bubbles.
Mix until it becomes sticky and the dough slowly falls out when you lift it.
Mix both the plain dough and hojicha dough in the same way.

Put Step 4 into a piping bag and pipe both doughs into circles onto a cookie sheet.
Let dry at room temperature for about 30 minutes.
Bake in an oven preheated to 170 degrees for 3 minutes, then lower the temperature to 130 degrees and bake for 10 to 12 minutes.
Once baked, let it cool.

室温に戻した1を絞り袋に入れ、プレーン生地の上に絞り出す。
上からほうじ茶生地を被せて手で軽く押して圧着させたら完成。