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50minutes
粉糖とアーモンドパウダーを、ふるいにかける。
卵白を溶きほぐし、白くなるまで泡立てる。
グラニュー糖を3回に分けて加え、その都度泡立てる。
着色料を加え、混ぜ合わせる。
1をメレンゲに2回にわけて加え、その都度混ぜる。
泡を潰しながら、なめらかになるまで混ぜる。
生地を絞り袋に入れ、天板に絞る。
表面が乾くまで、室温で1時間乾燥させる。
チョコレートとバターを、湯煎にかけて溶かす。
レモン汁とラズベリーピューレを加え、混ぜる。
ローズシロップを加えて混ぜ、冷蔵庫で30分冷やす。
生地を160℃のオーブンで15分焼き、130℃で3分焼く。
マカロンにガナッシュを絞り、挟む。
ラップをかけ、24時間乾燥をさせたら完成。
・ Commercially available lemon juice may be used.
・ Put a cooking sheet on the top plate in advance.
・ When using powder coloring, dissolve in a small amount of water.
・ Preheat the oven in advance.
・ When crushing the meringue foam, press it against the bowl.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 20minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 25minutes
Cooking class Bon-chan Time required : 10minutes
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
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