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Sakura Macaron | Genki Sweets's recipe transcription

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Genki Sweets

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Ingredients

Strawberry chocolate : 150g
Fresh cream : 50cc
egg : 2 pieces
Food coloring (red) : Appropriate amount
Granulated sugar : 60g
Powdered sugar : 80g
Almond poodle : 70g

Time required

75minutes

Procedure

1) Make meringue 00:52
Divide the two eggs into yolk and egg white, and use only the egg white this time. Whisk the egg whites, and after whipping to some extent, add 60 g of granulated sugar in two portions and whisk further. When it becomes glossy, add an appropriate amount of red food coloring to color the meringue pink.
2) Add flour and mix 02:40
Sift the powdered sugar and almond poodle into 1) and mix gently with a spatula.
3) Macaronage 03:25
Perform a "macaronage" that mixes the meringue and flour firmly using a rubber spatula. Mix thoroughly until it is no longer grainy.
4) Squeeze the dough and let it air dry 03:52
Put the finished dough in a piping bag and squeeze it into a 3 cm circle on the top plate with a cooking sheet. Place the top plate on the desk to remove air and let it air dry for about 30 minutes.
5) bake in an oven 05:06
Bake in an oven preheated to 160 ° C for 10 minutes, then lower to 130 ° C and bake for 10 to 15 minutes. After baking, save the heat.
6) Make ganache 06:07
Add strawberry chocolate to a heat-resistant bowl by hand, add fresh cream warmed to just before boiling, and mix well. Put it in a piping bag and squeeze the ganache between the macaroons to complete.

Point

・ Pink macaron recipe with the image of spring.
・ When adding the red food coloring, the trick is to make the meringue darker than the ideal finish.
・ There is a work called "macaronage" in the procedure required to make macaroons. It is the work of mixing meringue with sugar and flour using a rubber spatula until it is no longer grainy. Just like rubbing the dough on the bottom and sides of the bowl, mix with the image of even the meringue bubbles.
・ As a guideline for the end of natural drying, lightly touch it with your hands so that the dough does not touch your fingers.
・ Because the temperature habits differ depending on the oven, adjust the time by observing the state of the dough when baking at 160 ° C.
・ If the warm cream and chocolate do not melt well, heat them in a microwave oven using a heat-resistant bowl to melt them.