Champagne Macarons скачать в хорошем качестве

Champagne Macarons

As we approach the end of the year, I bring a super festive recipe for these cute New Year’s Macarons (could be any celebration, really): Champagne Macarons! Macaron Shells 4 grams egg white powder optional read notes 100 grams egg whites 100 grams granulated sugar 105 grams almond flour 105 grams powdered sugar Food coloring I used mauve by Americolor White Chocolate Champagne Ganache 198 grams good quality white chocolate chopped (7 oz) 187 ml champagne about 3/4 cup Full recipe: https://www.piesandtacos.com/champagn... Notes: Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter. 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 Champagne: If you don’t want to use champagne for the Ganache, feel free to use heavy cream. Start with 80 ml of heavy cream, heat it until just before boiling, pour it over the chocolate and proceed normally. Food coloring: Make sure to use gel food coloring. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. 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.