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Macaron (tea macaron) | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Ingredients

  • Almond poodle : 40g
  • 粉糖 : 40g
  • 卵白 : 40g
  • (A)砂糖 : 40g
  • (A)ティーバッグ : 1個
  • (B)ティーバッグ : 1個
  • 熱湯 : 30ml
  • 卵黄 : 1個
  • (B)砂糖 : 10g
  • (C)砂糖 : 50g
  • 無塩バター : 100g

Time required

60minutes

Procedure

  1. 1) Sift the flour 02:03

    Sift almond poodle and powdered sugar.

  2. 2) Make meringue 02:25

    Lightly whisk egg whites, add half the amount of sugar from (A) and whisk.
    Add the remaining sugar (A) and whisk until horns are formed.

  3. 3) Add tea leaves and flour 04:02

    Cut the tea bag from (A) and add the tea leaves to 2.
    Sift 1 and mix until all the powder is gone.

  4. 4) マカロナージュをする 04:59

    ボウルに生地を押し当て、柔らかくなるまで気泡を潰す。

  5. 5) 生地を絞る 07:14

    生地を絞り袋に入れ、クッキングシートに直径3cm程に絞る。
    気泡を潰し、表面が乾くまで常温で乾燥させる。

  6. 6) 生地を焼く 09:29

    170℃に予熱をしたオーブンで3~5分焼き、130℃で6分焼く。

  7. 7) Extract black tea 10:39

    Soak the tea bag of (B) in boiling water and steam the tea for about 3 minutes.

  8. 8) 卵黄を泡立てる 10:54

    卵黄に(B)の砂糖を加え、混ぜる。
    混ざったら、クリーム色になるまで泡立てる。

  9. 9) 紅茶と砂糖を混ぜる 11:27

    7のティーバッグを取り出し、紅茶を(C)の砂糖に加える。
    600wの電子レンジで1分加熱をし、混ぜる。
    卵黄に少しずつ加え、その都度泡立てる。

  10. 10) 仕上げる 12:36

    バターを少しずつ加え、その都度泡立てる。
    絞り袋に入れ、マカロンに絞って挟んだら完成。

Point

・ It is recommended to use an oven sheet exclusively for macaroons to make it easier to squeeze the dough.
・ When drying the dough, it is recommended to check every 30 minutes.
・ Unsalted butter should be softened by returning it to room temperature in advance.
・ When doing macaroonage, it is good to do it little by little while watching the situation.

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