Raspberry Macarons скачать в хорошем качестве

Raspberry Macarons

How to make Raspberry Macarons using the Swiss method. They are filled with raspberry jam and chocolate ganache. Full recipe: https://www.piesandtacos.com/raspberr... Raspberry Macaron Shells 4 grams egg white powder (optional) read notes 100 grams egg whites 100 grams white granulated sugar 105 grams almond flour 105 grams powdered sugar A few drops of fuchsia and rosy pink food coloring (brands: Americolor and Cake Craft) Raspberry Jam 1 cup raspberries fresh or frozen (283 grams, 10 oz) 1/4 cup maple syrup you can use granulated sugar, or other sweetener instead 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp cold water Dark Chocolate Ganache 4 ounces dark chocolate (113 grams) 1/4 cup heavy cream (60 grams) 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. Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the 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. Read more about how to figure out your oven here. 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. Raspberry Jam: If you don’t want to make your own jam, that’s ok. You can use store-bought. You will need about 1/4 cup of jam. Ganache: If you have leftover ganache, keep it in the fridge for up to 1 week and use in another recipe or to drizzle over ice cream and what not. You can also freeze it for a month or two.