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■ White chocolate ganache
100g…White chocolate
50ml…heavy cream
Vanilla paste
Vanilla beans
① Dissolve white chocolate in a microwave or hot water bath.
* When melting in a range, melt at 500w for 20 seconds several times while checking the condition.
② Add vanilla paste and vanilla beans to the whipped cream and warm in a 600w range.
* The ideal is 30 to 40 seconds at around 60 ℃.
③ Add warm cream to melted white chocolate
Emulsify slowly from the center to make ganache.
④ Pitawrap so that the surface does not dry and cool in the refrigerator.
■Macaroon fabric
50g…Powder sugar
50g…Almond powder
18g…Egg white
・ Italian Meringue
30g…Egg white
80g…Granulated sugar
30ml…water
① Sift the powdered sugar and almond powder, add 18g of egg white and put together the dough.
② Combine the granulated sugar and water in a heat-resistant cup (anything is OK if heat-resistant) and heat for 1 minute in a 600w range.
③ Further heat at 600w for 2 minutes 30 seconds to make syrup.
※ When making in a pot, boil down to 117 ° C.
泡 Whisk the egg white with a hand mixer while heating the syrup.
Add Italian meringue while mixing.
* Do not heat except in heat-resistant containers. Be careful of burns because it is very hot!
④ Aim for a meringue that is fine and shiny throughout.
⑤ Combine powdered sugar and almond powder, add a small amount of meringue to the dough, and blend in so that no lumps are formed.
⑥ Add the rest of the meringue and macarone until the "slow flowing pattern of the fallen dough remains when the spatula is lifted".
While checking the status is recommended!
⑦ Squeeze the dough on the top plate and tap the bottom lightly to remove excess air bubbles and dry (sec).
→ The drying time varies depending on the season, and the target is about 30 minutes!
⑧ If the dough does not stick to your fingers
→ Put in an oven preheated to 180 ° C, lower to 140 ° C for 5 minutes, further lower to 130 ° C and bake for 15-20 minutes.
When lowering it is OK without opening the door.