Real Double Chocolate Macaron Recipe ASMR from lollipop asmr Watch Video

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⏲ Duration: 9:4
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✓ Published: 19-Apr-2024
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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.<br/> <br/>#macarons #macaron #sugarbean<br/><br/>---------------------------------------------

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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■&#60;br/&#62; &#60;br/&#62;1. What is an oven shower..??&#60;br/&#62;- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)&#60;br/&#62; &#60;br/&#62;2. How to dry in the oven..?? (high temp.)&#60;br/&#62;- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower&#60;br/&#62; &#60;br/&#62;Look at the subtitles in the videos, there is detailed temperature.&#60;br/&#62; &#60;br/&#62;3. What is the name of baking mat..??&#60;br/&#62;- This is called a teflon sheet.&#60;br/&#62; &#60;br/&#62;4. How long do you whisk meringue or do macaronage with mixer..??&#60;br/&#62;- It&#39;s not important how long I did.&#60;br/&#62;Because we have different machines and environment..!&#60;br/&#62;You should check the cocsistency of meringue or mixture frequently.&#60;br/&#62; &#60;br/&#62;5. What kind of colors do you use?&#60;br/&#62;- Chefmaster liquid colors&#60;br/&#62;You can get it on &#39;Amazon.com&#39;&#60;br/&#62;&#60;br/&#62; &#60;br/&#62;6. What ia your oven and type..?&#60;br/&#62;- My ovens are UNOX 135 and convection type.&#60;br/&#62; &#60;br/&#62;7. Where can I get the templetes..?&#60;br/&#62;- I made all templetes myself and I am not &#60;br/&#62;sharing now.. Sorry..! &#60;br/&#62; &#60;br/&#62;8. Do you left or bake immediately..?&#60;br/&#62;- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.&#60;br/&#62;It is a very useful and convenient tip to reduce the time required.&#60;br/&#62;Also you can get shiny and smooth shells.&#60;br/&#62; &#60;br/&#62;9. What kind of eggs do you use? fresh eggs or aged eggs?&#60;br/&#62;- I usually use fresh eggs. But&#39; It doesn&#39;t matter what kind of eggs you use.&#60;br/&#62;&#60;br/&#62;&#60;br/&#62;10. Why do you cook in a double boiler?&#60;br/&#62;This is called &#39;Swiss mering method&#39;. You can&#60;br/&#62;make more stable and strong meringue.
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- About 20 sets&#60;br/&#62;&#60;br/&#62;[Materials Ingredients]&#60;br/&#62;&#60;br/&#62;&#124; Lemon Curd&#60;br/&#62;&#60;br/&#62;30g egg yolk&#60;br/&#62;30g sugar&#60;br/&#62;0.5g salt&#60;br/&#62;2g corn starch&#60;br/&#62;50g lemon juice&#60;br/&#62;Lemon Zest&#60;br/&#62;20g unsalted butter&#60;br/&#62;&#60;br/&#62;&#124; Coke&#60;br/&#62;&#60;br/&#62;62g almond powder&#60;br/&#62;58g sugar powder&#60;br/&#62;50g egg white&#60;br/&#62;45g sugar&#60;br/&#62;food coloring&#60;br/&#62;(x2)&#60;br/&#62;&#60;br/&#62;&#124; butter cream&#60;br/&#62;&#60;br/&#62;50g unsalted butter&#60;br/&#62;15g sugar powder&#60;br/&#62;13g condensed milk&#60;br/&#62;20g whipped cream&#60;br/&#62;&#60;br/&#62;strawberry&#60;br/&#62;&#60;br/&#62;&#124; Lemon curd&#60;br/&#62;&#60;br/&#62;30g Egg yolk&#60;br/&#62;30g Sugar&#60;br/&#62;0.5g Salt&#60;br/&#62;2g Corn starch&#60;br/&#62;50g Lemon juice&#60;br/&#62;Lemon zest&#60;br/&#62;20g Unsalted butter&#60;br/&#62;&#60;br/&#62;&#124; Macaron shells&#60;br/&#62;&#60;br/&#62;62g Almond powder&#60;br/&#62;58g powdered sugar&#60;br/&#62;50g Egg white&#60;br/&#62;45g Sugar&#60;br/&#62;food coloring&#60;br/&#62;(x2)&#60;br/&#62;&#60;br/&#62;&#124; Butter cream&#60;br/&#62;&#60;br/&#62;50g Unsalted butter&#60;br/&#62;15g powdered sugar&#60;br/&#62;13g Condensed milk&#60;br/&#62;20g whipping cream&#60;br/&#62;&#60;br/&#62;Strawberries&#60;br/&#62;&#60;br/&#62;[Making process]&#60;br/&#62;&#60;br/&#62;Making Lemon Curd&#60;br/&#62;1. Add sugar and salt to egg yolk and mix.&#60;br/&#62;2. Add cornstarch and mix well, then add lemon juice and lemon zest and mix.&#60;br/&#62;3. Heat over low heat while stirring continuously. When it boils, add butter and mix.&#60;br/&#62;4. When it thickens, take it off the heat, strain it through a sieve, cover the top with plastic wrap, and leave it to cool.&#60;br/&#62;&#60;br/&#62;Making macarons&#60;br/&#62;5. Prepare almond powder and sugar powder by sifting them together twice.&#60;br/&#62;6. Add sugar to egg whites in three portions to make a hard and chewy meringue.&#60;br/&#62;(Add yellow pigment and clean the pores at low speed for about 2 minutes)&#60;br/&#62;7. Add the powder to the meringue and mix until the desired consistency is achieved.&#60;br/&#62;8. Place on an oven pan and dry until the outside is slightly dry and does not stick to your hands.&#60;br/&#62;9. Bake in the oven at 140 degrees for about 15 minutes and take out.&#60;br/&#62;10. Place on a cooling rack and let cool for about 10 minutes, then remove the stem.&#60;br/&#62;11. Make pink pods in the same way.&#60;br/&#62;&#60;br/&#62;Making condensed milk buttercream&#60;br/&#62;12. Mix soft butter at room temperature with a whisk.&#60;br/&#62;13. Add sugar powder and whip at medium speed for about 4 minutes.&#60;br/&#62;14. Add condensed milk and whip for about 3 minutes, then add fresh cream and whip for about 2 minutes.&#60;br/&#62;&#60;br/&#62;15. Pipe buttercream onto the macaron, add lemon curd to the center, and top with strawberries.&#60;br/&#62;16. Pipe a little butter cream onto the macaroons to be placed on top and cover them.
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■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■&#60;br/&#62; &#60;br/&#62;1. What is an oven shower..??&#60;br/&#62;- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)&#60;br/&#62; &#60;br/&#62;2. How to dry in the oven..?? (high temp.)&#60;br/&#62;- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower&#60;br/&#62; &#60;br/&#62;Look at the subtitles in the videos, there is detailed temperature.&#60;br/&#62; &#60;br/&#62;3. What is the name of baking mat..??&#60;br/&#62;- This is called a teflon sheet.&#60;br/&#62; &#60;br/&#62;4. How long do you whisk meringue or do macaronage with mixer..??&#60;br/&#62;- It&#39;s not important how long I did.&#60;br/&#62;Because we have different machines and environment..!&#60;br/&#62;You should check the cocsistency of meringue or mixture frequently.&#60;br/&#62; &#60;br/&#62;5. What kind of colors do you use?&#60;br/&#62;- Chefmaster liquid colors&#60;br/&#62;You can get it on &#39;Amazon.com&#39;&#60;br/&#62;&#60;br/&#62; &#60;br/&#62;6. What ia your oven and type..?&#60;br/&#62;- My ovens are UNOX 135 and convection type.&#60;br/&#62; &#60;br/&#62;7. Where can I get the templetes..?&#60;br/&#62;- I made all templetes myself and I am not &#60;br/&#62;sharing now.. Sorry..! &#60;br/&#62; &#60;br/&#62;8. Do you left or bake immediately..?&#60;br/&#62;- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.&#60;br/&#62;It is a very useful and convenient tip to reduce the time required.&#60;br/&#62;Also you can get shiny and smooth shells.&#60;br/&#62; &#60;br/&#62;9. What kind of eggs do you use? fresh eggs or aged eggs?&#60;br/&#62;- I usually use fresh eggs. But&#39; It doesn&#39;t matter what kind of eggs you use.&#60;br/&#62;&#60;br/&#62;&#60;br/&#62;10. Why do you cook in a double boiler?&#60;br/&#62;This is called &#39;Swiss mering method&#39;. You can&#60;br/&#62;make more stable and strong meringue.
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