[Macaron Baking] How to make Rainbow Macarons | TASTE THE MAGIC скачать в хорошем качестве

[Macaron Baking] How to make Rainbow Macarons | TASTE THE MAGIC

Hi everyone! It’s Hara. Today I will introduce a very special version of everyone’s favorite macaron. The macaron is with creme anglaise, rainbow-colored coque with the name of a special person on it. This macaron truly is one in a million. Let’s start baking! [Ingredients] Almond powder 200g, powdered sugar 350g, egg white 205g, egg yolk 66g, sugar 235g, milk 75ml, a piece of vanilla bean, butter 200g, lemon juice [How to make creme anglaise buttercream] 1) Soften the butter to the “Beurre pomade” stage. 2) Put milk, 30g of sugar, and vanilla bean in a pot and simmer it. 3) Put egg yolk and 30g of sugar into a bowl. Then mix it with an electric whisk until it becomes cream color. 4) Add the egg yolk mixture slowly into the pot with milk, sugar, and vanilla bean. Then mix it until the temperature is about 84℃. 5) Now we have made creme anglaise. When the creme anglaise is cooled down, add it a bit at a time in the softened butter to whisk it into creme anglaise buttercream. [How to make coque] 1) Sift 200g each of almond powder and powdered sugar. 2) In 175g of egg white, add 175g of sugar in three times and beat it with an electric mixer at low power until the sugar is fully dissolved. 3) When the sugar is fully dissolved, put the mixer at high power to thicken the meringue. 4) When the meringue becomes thick, put the mixer at low power to stabilize and remove any bubbles. 5) Transfer the meringue into a bowl and add half of the almond powder and powdered sugar to mix. Then add the other half of them and mix them again. 6) Divide the meringue to color it in various colors. Three colors were used to make rainbow colors. Watch the video for Hara’s magic on this part! 7) After coloring the meringue, transfer all the colors into a big bowl first before putting them into a piping bag. 8) Squeeze it into a beautiful round shape. 9) Bake them in a pre-heated oven at 140℃ for 15 minutes. [How to make macaron] 1) Put the anglaise cream into a piping bag with a piping tip of your choice. I have chosen Wilton Tip 1M. This piping tip can create perfect icing swirls like beautiful ruffles on a dress. 2) Now make royal icing. In 30g of egg white, add 150g of powdered sugar and a bit of lemon juice. Then beat it for 2 minutes with an electric whisk. 3) Color the royal icing into a color of your choice. Then use it to write names on the macaron.