#pinyumyum #vlog #food #macarons #baking #recipe
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Hello everyone! I made a reduced-sugar version of Swiss macarons from the Facebook page "親親三寶與曼蒂媽咪". Initially, I was overjoyed with my first successful attempt, but subsequent failures in the second and third attempts wiped the smile off my face. 😢😭 Although this is a reduced-sugar version, it's still delightfully sweet! A key step in making macarons is to let the surface dry, so I used a convection oven to avoid the impact of humidity. I'll share the various challenges I faced, like wet baking sheets preventing macarons from rising, and low-temperature almond flour ruining the meringue. Despite the ups and downs, each failure is a learning opportunity. I hope my experience encourages everyone to keep trying and enjoy these crispy-on-the-outside, soft-on-the-inside treats together! 💪
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💜Chinese Recipe Sources:
1. profile/1000...
2.www.bilibili.com/video/BV1Hw4...
🟣 Ingredients：Baking sheet: 26*29cm, 9 pieces with 5cm diameter
22.5g room temperature egg whites
40g granulated sugar
22g room temperature almond flour for macarons
3g purple sweet potato powder
🟣 Buttercream Filling：
100g unsalted butter
40g powdered sugar
Mix the above and divide into two portions.
🟣 Strawberry Cream Cheese Frosting：Blend freeze-dried strawberries into powder
Buttercream, 38-40g room temperature cream cheese, 20g strawberry powder, a little vanilla extract (optional)
🟣 Peanut Buttercream：
Buttercream, 20g unsweetened peanut powder
🟣 Macaron Steps：
Toast the almond flour in a pan over low heat for about 2 minutes, then let it cool. (Or bake at 100°C for 5 minutes)
Mix almond flour with purple sweet potato powder, stirring thoroughly to break up any lumps. Set aside.
Combine egg whites and granulated sugar in a bowl, mix briefly, then heat over a water bath, stirring until it reaches 60°C. (Use a thermometer)
Immediately beat with an electric mixer on medium-high speed until the meringue is thick and forms stiff peaks.
Add the almond and sweet potato powder mixture in two batches, folding gently until no dry powder remains. Continue to deflate the batter by pressing it against the bowl with a spatula until it flows like a ribbon. Transfer to a piping bag fitted with a 1cm round tip.
💜 (Preheat the oven to 130°C with only the top heat, without turning on the convection function.)
Place a macaron template (5cm diameter circles) under a new sheet of parchment paper on the baking sheet, pipe the batter into circles, then remove the template. Tap the baking sheet to release air bubbles and let it rest for 10-15 minutes to allow bubbles to escape.
Once the batter has settled into round shapes, use a toothpick to pop small bubbles and swirl to smooth out the tops.
Before baking, turn on the convection function, place the baking sheet in the middle rack, prop the oven door open with thick gloves, and bake at 130°C with only the top heat for 5-7 minutes until the surface is no longer sticky.
After this time, close the oven door and switch to 150°C bottom heat only, baking for about 13-15 minutes until the feet have spread and the macarons have stopped rising.
Remove from the oven and cool completely on the baking sheet before gently removing the macarons.
🟣 Filling Steps：
Mix softened butter and powdered sugar until smooth, then divide into two portions.
Mix one portion with unsweetened peanut powder.
Mix the other portion with room temperature cream cheese, buttercream, strawberry powder, and vanilla extract.
Notes：
My quantities are smaller; if you find it difficult to handle, please refer to the original recipe.
I haven't tried baking without the convection function.
If you can't adjust top and bottom heat separately, try using another baking sheet to block the heat (refer to the original recipe).
If the baking sheet has been washed, dry it thoroughly before use.
All ingredients should be at room temperature; toasting the almond flour removes moisture.
Ensure the mixing bowl and whisk are free of grease, or the meringue won't whip properly.
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音效:
1.「小森平的免費音效」　taira-komori.jpn.org/freesoun...
2.soundeffect-lab.info/