My Favorite Macarons (Kinako) Recipe by cookpad.japan
Cooking Instructions 1 Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients. 2 Make a French meringue with stiff peaks. 3 Fold in the A ingredients in 2 batches. 4 Mix lightly so the delicate meringue aren't crushed. The batter will be fluffy. 5 Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula. 6 Continue the "macaronnage" mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up. 7 The finished batter will be shiny and smooth. 8 Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed). 9 Let the macarons dry out until the batter does not stick to your finger when you touch them. 10 Put the macarons into an oven preheated to 320°F/160°C and turn the temperature down to 265°F/130°C. Bake for about 15 minutes. 11 After they cool, spread cream filling on the macarons and sandwich together. 12 For this recipe I used kinako buttercream. Just mix together the B ingredients to make it. 13 Done. The beautiful "pied" or "foot" is a special characteristic of macarons. Macarons are so cute (The photo shows macarons filled with kinako ganache) 1 Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients. 1 Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients. 2 Make a French meringue with stiff peaks. 2 Make a French meringue with stiff peaks. 3 Fold in the A ingredients in 2 batches. 3 Fold in the A ingredients in 2 batches. 4 Mix lightly so the delicate meringue aren't crushed. The batter will be fluffy. 4 Mix lightly so the delicate meringue aren't crushed. The batter will be fluffy. 5 Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula. 5 Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula. 6 Continue the "macaronnage" mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up. 6 Continue the "macaronnage" mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up. 7 The finished batter will be shiny and smooth. 7 The finished batter will be shiny and smooth. 8 Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed). 8 Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed). 9 Let the macarons dry out until the batter does not stick to your finger when you touch them. 9 Let the macarons dry out until the batter does not stick to your finger when you touch them. 10 Put the macarons into an oven preheated to 320°F/160°C and turn the temperature down to 265°F/130°C. Bake for about 15 minutes. 10 Put the macarons into an oven preheated to 320°F/160°C and turn the temperature down to 265°F/130°C. Bake for about 15 minutes. 11 After they cool, spread cream filling on the macarons and sandwich together. 11 After they cool, spread cream filling on the macarons and sandwich together. 12 For this recipe I used kinako buttercream. Just mix together the B ingredients to make it. 12 For this recipe I used kinako buttercream. Just mix together the B ingredients to make it. 13 Done. The beautiful "pied" or "foot" is a special characteristic of macarons. Macarons are so cute (The photo shows macarons filled with kinako ganache) 13 Done. The beautiful "pied" or "foot" is a special characteristic of macarons. 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