Amarula macarons скачать в хорошем качестве

Amarula macarons

Today we are making Amarula Macarons, they are filled with Amarula Blonde Chocolate Ganache, and topped with a Blonde Chocolate Decoration. Blonde chocolate is the same as caramelized white chocolate and it’s just the best! The shells of the macarons are flavored with espresso, because the coffee taste works so nicely with the Amarula and the Blonde Chocolate. Amarula is a cream liqueur from South Africa, made from the fruit of the plant marula. It tastes sweet and kind of like butterscotch, but better! Full recipe: https://www.piesandtacos.com/amarula-... Spiral molds: https://amzn.to/3gb9sOh (affiliate link) Coffee Macaron Shells 100 grams egg whites 100 grams white granulated sugar 4 grams egg white powder optional 105 grams almond flour 105 grams powdered sugar 1 teaspoon espresso powder Amarula blonde Ganache 250 grams blonde chocolate 38 grams Amarula 45 grams heavy cream Decoration 250 grams blonde chocolate Callebaut Crispearls Chocolate Curls recipe from Beyond the Butter https://beyondthebutter.com/how-to-ma... How to make caramelized white chocolate at home: https://www.piesandtacos.com/carameli... Notes Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is. Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch. Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven. Espresso powder: While espresso powder and instant coffee are not the same, you could use instant coffee in this recipe if you don’t have espresso powder. Amarula: If you can’t find Amarula, just make it without it. Use heavy cream instead in the ganache. Blonde Chocolate: You can make your own if you can’t find blonde chocolate around you. I do show you how to make caramelized white chocolate on this post: Caramelized White Chocolate Macarons.