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マカロン（ブルーベリーのマカロン）｜ Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし

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Oyatsu Lab. [Snack Lab]

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Ingredients

(A) Powdered sugar : 70g
(A) Almond powder : 100g
egg white : 40g
vanilla oil : 3振り
(B)卵白 : 40g
(B)粉砂糖 : 100g
ホワイトチョコレート : 250g
ブルーベリージャム : 50g
レモン汁 : 5g
生クリーム : 50g

Time required

100minutes

Procedure

1) make macaron paste 00:55
Put egg whites in a bowl, sprinkle (A) in, add vanilla oil and mix thoroughly.
Put (B) in another bowl and mix with a hand mixer to make meringue.
Divide the meringue into the bowl with (A) in 3 portions and mix.
Place the paste in a piping bag and lift the baking sheet onto the silpan to remove air.
Bake in the oven for 15 minutes, remove from heat, and remove from the baking sheet.
2) finish 07:36
Add white chocolate and fresh cream to a bowl, heat in a 600w microwave for 1 minute, and mix until there are no lumps.
Add blueberry jam and lemon juice to another bowl, mix, and heat in a 600W microwave for 40 seconds.
Add a small amount of white chocolate paste and stir to incorporate.
Add all the blueberry sauce to the paste and mix until smooth while pouring over ice water.
Put it in a piping bag, pipe it onto the macaron skin, and finish by sandwiching it.

Point

・When making meringue, boiling it in hot water will make the bubbles finer and more stable.
・When mixing with meringue, mix in several times to make it easier to blend.
・It is best to preheat the oven to 140 degrees in advance.
・If the white chocolate is not completely melted, heat it in the microwave for an additional 20 seconds.
- Macaron skins can be baked on a cookie sheet, but they break easily, so if you have a sheet pan, it's better to do so.