Hi guys:)
Today I made sweet potato macarons.
It's Korean fat macarons, a new transformation of original macarons.
If you try a bite of macaron full with sweet potato cream,
It tastes like eating a small cake.
Products I used (can be included affiliate link)
-Sugar, Powdered sugar: Domino Sugar
-Butter: Isigny AOP (coupa.ng/bMkmZD)
-Hand Mixer: amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industries (coupa.ng/bFLaSc)
-Glass Bowl: Pasavache (coupa.ng/bIRgUR)
-Almond flour: Bob's red mill (iherb.co/nYeySjHS)
-Piping tips : No. 804 (coupa.ng/bMoYYx), 20MM (coupa.ng/bMoY1m)
-Oven: Unox XTF135
▶Ingredients (for 20 to 22 macarons in diameter 3.3~3.5cm)
[Macaron shells using Swiss meringue]
-74g egg white, 68g sugar, 89g powdered sugar, 89g almond flour
1) Put all the sugar in the whites, and use a double boiler to dissolve all the sugar, and raise the temperature to 45 degrees Celcius.
2) Whisk at medium speed with a hand mixer to make a meringue of stiff peak.
I kept whipping from start to finish with 8 out of 16 speed.
3) Sift the powder and fold it gently with a spatula so that the meringue do not collasp.
4) Divide the batter into two and color them in different colors. Do 'Macaronage'.
Refer to the video for the proper consistency of the batter.
5) Put the two-colored batter together in a piping bag with No. 804 piping tip.
6) Pipe it out in a circle with a diameter of 3.2~3.3cm. Spread the batter by tapping the pan so that it spreads to the desired thickness.
7) Dry until the surface is dry and matte. (For about 30 minutes)
8) Bake at 150 degrees Celcius for 10 minutes. (Based on Unox convection oven)
The baking time and temperature may vary widely depending on the oven. Make sure to adjust the time and temperature to suit your oven.
9) After you have cooled them down completely, turn over the sheet and remove them gently from the sheet.
Please keep tightly closed and frozen if not in use immediately. Just put it in the refrigerator for a while before use, then move it back to room temperature for use until completely thawed.
[Sweet potato buttercream]
-56g Egg yolk , 7g water , 48g sugar , 150g unsalted butter , 180g sweet potato paste
Sweet Potato Paste: Cook sweet potatoes and filtering them through a sieve.
1) Mix the yolk, water and sugar with a whisk.
2) Put it in the double boilerr and raise the temperature to 76 degrees Celcius. This is the process of sterilizing eggs. Continue to heat with a whisk to keep it from cooking.
3) Get off the heat, whip it with a hand mixer and cool until lukewarm and fluffy. (30 degrees Celcius or less)
4) Beat the room temperature butter. Add 3) to the butter while whipping them together. The more you whisk, the lighter the cream will be.
5) Add the sweet potato paste at room temperature and mix with a hand mixer to complete the sweet potato buttercream.
6) Put it in a piping bag with a 20mm round tip and pipe it plumply.
After piping the cream, harden it in the freezer for 2-3 minutes, and then close the lid shell to sandwich them more stable.
7) Roll the macarons on the Genoise cake crumbs to apply crumb.
Genoise recipe : • [Eng Sub] 실패없는 완벽한 공립법...
Storage: Put the finished macarons in an airtight container and aged in the refrigerator for at least 12 hours. Through refrigeration aging, the moisture of the cream is transferred to the shells, so the taste of the cream and shells are harmonized, and the shells have a chewy and soft texture. It can be stored in the refrigerator for up to 3 days, and if you want to keep it longer, keep it frozen. (Can be stored for about 2 weeks)
Instagram: / jadore________
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Негізгі бет Sweet Potato Macarons (Korean chubby macaron)
Пікірлер: 168