Giraffe Macarons 🦒 скачать в хорошем качестве

Giraffe Macarons 🦒

Hello friends! Today we are making Giraffe Macarons! Giraffes are my favorite animal ever! And I am also making these macarons as a tribute to Mother’s Day! So I made a mama giraffe and a baby giraffe! How cute! Full recipe and templates: https://www.piesandtacos.com/giraffe-... Ingredients 100 grams egg whites 100 grams granulated sugar 4 grams egg white powder optional read notes 105 grams almond flour 105 grams powdered sugar 2 grams cocoa powder Yellow and brown food coloring To decorate Edible Marker Brown food coloring plus water Pink Luster Dust Notes: Filling: I used my White Chocolate Buttercream frosting to fill these macarons. Grab the recipe here: https://www.piesandtacos.com/white-ch... 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 or powder food coloring, not liquid. 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. I used egg yellow gel food coloring from americolor, and brown gel food coloring. 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.