Hi guys,
Today I made corn cheese macarons.
It is a savory macarons where sweet and salty tastes coexist, so it is very addictive.
If you are tired of ordinary macarons, make sure to try it!
it's delicious :)
Thanks to Wiswell for sponsoring this video.
If you have any other recipes you would like to see with the Wiswell oven, please leave a comment!
*Go to see the new Wiswell Enhance oven
wiswell.co.kr/goods/goods_view...
▶Ingredients (for 15 macarons)
[Macaron Shell] - Yields about 30 macaron shells
-47g egg whites
-47g sugar
-61g almond flour
-61g powdered sugar
1) Make a firm peak meringue by adding sugar into cold whites three times.
2) Add sifted almond powder and powdered sugar to the meringue and lightly fold with a spatula.
3) Spread the batter as if pressing against the sides of the bowl and gather.
* Refer to the video for the proper consistency of the batter.
4) Pipe the batter in a circle with a diameter of 3.2~3.3cm. (Use of 804 piping tip)
Spread the batter by tapping the pan so that it spreads to the desired diameter and thickness.
5) Dry the surface for 30 minutes to 1 hour until the surface is dry and matte.
6) Bake at 150 degrees Celcius for 12 minutes. (Wiswell Enhance Oven)
* The baking time and temperature vary widely depending on the oven you use. Make sure to adjust the time and temperature to suit your oven.
6) After the baked macaron shells are completely cooled, remove them from the sheet paper.
* If you want to store the macaron shells itself, freeze them. Just put it in the refrigerator for a while before use, then move it back to room temperature for use.
[Sauteed corn]
-50g canned corn
-10g mayonnaise
-1g salt
1) Remove moisture by pour corn on a sieve.
2) Mix the corn with mayonnaise and salt.
3) Stir-fry for 3~4 minutes over high heat to remove moisture.
[Corn cheese cream]
-60g cream cheese
-13g powdered sugar
-45g unsalted butter
-10g instant corn soup powder
-8g parmesan cheese powder
1) Remove the lumps by pressing the room temperature cream cheese with a spatula.
2) Add the butter at room temperature and mix with a hand mixer.
3) Add powdered sugar and mix with a spatula.
4) Add Parmesan cheese powder and corn soup powder and mix.
5) Pipe the cream in a donut shape on the macaron shell. (Piping tip : No. 803)
6) Place the corn in the middle, sprinkle lightly with parsley and sandwich it.
*Storage: Put the macarons in an airtight food container and rest in the refrigerator for about 6 hours. Through refrigeration aging, the moisture of the cream is transferred to the macaron shells, so the taste of the cream and shell are harmonized, and the shell has a chewy and soft texture. The cream cheese filling has a lot of moisture, so if you leave it in the refrigerator for a long time, macarons easily become soggy. Take it within two days and keep it frozen if you want to keep it longer. (Can be stored about 2 weeks)
Instagram: / jadore________
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Негізгі бет Тәжірибелік нұсқаулар және стиль Corn Cheese Macaron Recipe | Savory macaron
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