Penguin Macarons 🐧 plus template! скачать в хорошем качестве

Penguin Macarons 🐧 plus template!

Today we are making these super cute Penguin Macarons! They are filled with a White Chocolate Russian Buttercream! I am also providing a template on my blog, that you can download, print, and place under your baking mat or parchment paper to pipe the macaron shaped penguins. On this video I teach you step by step how to make the macaron batter, how to color the macaron batter different colors, in order to make the penguin shapes for the macaron shells. I love making Christmas macarons, they are so festive and cute! Hope you enjoy! Full recipe plus template: https://www.piesandtacos.com/penguin-... Macaron Shells 100 grams egg whites 100 grams granulated sugar 4 grams egg white powder optional, read notes 105 grams almond flour 105 grams powdered sugar Food coloring I used black and yellow with a touch of orange for the feet White Chocolate Sweetened Condensed Milk Frosting 2/3 cup chopped white chocolate (113 grams) 2 cups unsalted butter (453 grams) 1-14 oz can of sweetened condensed milk (396 grams) 2 tsp vanilla extract 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 AmeriColor Super Black for the penguin body. 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. Russian Buttercream: The frosting here makes a large amount. It should be enough to fill 2 whole batches of macarons. Halve the frosting if making one single batch. You can also freeze the leftovers. They freeze wonderfully for up to 3 months. To thaw let them sit in the fridge overnight, then let it sit at room temperature for about 30 minutes and cream with a mixer before using again. Russian Buttercream troubleshooting: If the buttercream isn’t coming together, it means the butter was too soft, or the chocolate was still warm, or you haven’t whipped enough. Place the bowl of frosting in the fridge for 5 to 10 minutes, then remove it from the fridge and continue to whip for another 5 minutes or so, or until the frosting thickens and comes together. If it still doesn’t come together, the butter hasn’t cooled down enough, repeat the process of chilling the buttercream and whipping again. White chocolate: Make sure to use real white chocolate. Most white chocolate chips from the store are not real white chocolate. To be considered real white chocolate, it should contain at least 20% cocoa butter. If you can’t find real white chocolate chips at your store, you should buy the white chocolate bars and chop it to use in this recipe. The store brands white chocolate chips (not real white chocolate) will not work in the recipe. You can also purchase online, I recommend Callebaut Callets, however, for the recipe above I used Baker’s Premium White Chocolate because I was out of Callebaut and it was the only white chocolate I could find at the store.