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Home / ★★★★★ 345 Reviews: THE BEST EVER #Recipes >> Sweet Dream Macarons

★★★★★ 345 Reviews: THE BEST EVER #Recipes >> Sweet Dream Macarons




★★★★★ 345 Reviews: THE BEST EVER #Recipes >> Sweet Dream Macarons 

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)



Fixings :

 Macarons 

  • 150g almond flour 
  • 150g powdered sugar 
  • 55g egg whites 
  • 150g granulated sugar 
  • 37g water (yes grams!) 
  • 55g melted egg whites 
  • 1 tsp vanilla concentrate 


 Pixie floss enhancing 

  • 2 drops blue sustenance gel 
  • 2 drops pink sustenance gel 


 Designs 

  • Pink, blue and white sprinkles 
  • 200g pink/blue cotton sweets 


Directions 
  1. Include the powdered sugar and almond flour into a nourishment processor and heartbeat 4-5 times or until very much joined. Take care not to beat too often else you'll hazard discharging the oils in the almonds. Beating these two fixings completes two things. It will help dispose of any irregularities in the sugar and will help pound the almond supper into littler pieces. Then again, you may filter the two fixings together. This must be done no less than multiple times. 
  2. Void the almond blend into an extensive clean glass or metal blending bowl. Include the principal part of egg whites (55g). Utilize a spatula to combine everything until it shapes a glue. Spread with saran wrap and put aside. 
  3. To make the sugar syrup include the granulated sugar and water into a little pan. Give it an exceptionally delicate mix with a teaspoon to get everything all around consolidated. After this point don't blend the syrup once more. Heat to the point of boiling on a medium high warmth, at that point swing down to a stew. As the syrup bubbles away it will splatter little rises of sugared water on the sides of the pot. Utilize a baked good brush touched shortly of water to brush those once more into the syrup. This will help keep the syrup from solidifying. 
  4. For this formula you'll require a sweet thermometer to enable you to quantify the temperature of the syrup. At the point when the syrup achieves 115C/240F, include the second part of egg whites (55g) to the bowl of a stand blender fitted with a whisk connection, and begin whisking them on medium/fast to help break them separated and get them foamy. 
  5. At the point when the syrup achieves 118C/244F, cautiously empty the exceptionally hot syrup into the egg whites in a gradual stream while the blender is on fast. If it's not too much trouble be cautious while doing this part. Number one in light of the fact that the syrup is hot, yet in addition on the off chance that you include your syrup too rapidly you'll cook the egg whites and they'll swing to soup. When the you've emptied all the sugar syrup into the egg whites, keep racing on fast for around 3 minutes before you include the vanilla concentrate. Include pixie floss enhancing at about the 3 minute imprint 
  6. Keep whipping for another 4-5 minutes. When your meringue has turned out to be thick and polished and has chilled off near room temperature, stop the blender and tenderly rub down the bowl, at that point speed on fast for an additional couple of minutes. 
  7. The following part is the blending stage. Also called 'macaronage', and is overly critical. It's the place the vast majority turn out badly, including me until I traveled to Paris and was physically appeared at do it by a French baked good gourmet expert. 
  8. Get a spatula loaded with the meringue and overlap it into the almond-sugar glue. Blend until all around joined. This enables the blend to disperse a little before you include whatever remains of the meringue to the sugar glue. Keep collapsing until all the meringue is blended in. Ordinarily I'd instruct you to keep collapsing until you achieve the lace organize yet not for this formula. Blend the meringue until it's simply blended in enough that you can't perceive any unmixed meringue. 
  9. Split the hitter into two dishes. Include pink nourishment gel into one bowl. Overlay until you achieve the lace arrange. 
  10. The strip arrange is the point at which the player tumbles off your spatula in a lace, without breaking, and afterward vanishes again into whatever remains of the hitter after around 10 seconds. That is the point at which you realize the hitter is prepared to pipe. 
  11. Rehash with the blue player. 
  12. Spoon each hued player into two separate channeling sacks. Fit the finish of a huge funneling pack with a medium estimated round tip and supplement the channeling sacks into the huge channeling pack. 
  13. Pipe rounds of hitter about 5cm (1.8 inches) in distance across, dispersing them 2cm separated on (level) preparing plate fixed with silicone heating mats or preparing paper (not greaseproof paper). In case you're utilizing heating paper include little spots of the macaron hitter on each edge of the plate to enable the preparing paper to adhere to the preparing plate so it doesn't fly around in the stove and ruin your macarons. 
  14. Tenderly tap the plate on your work surface. This will help draw out any air bubbles that may be in your uncooked treats. It's at this phase you can include any little sprinkles or stop dried berries to finish everything. 
  15. The following thing you need to do is let your macarons dry out in the outdoors for around 30-a hour. Drying time can rely upon the climate that day or how much stickiness there is noticeable all around. Drying your macarons encourages them structure a skin. The skin is very vital on the grounds that it implies that when you heat your macarons and the steam escapes from the treat, it will escape from the base framing the notorious 'feet' of a macaron. So when you can tenderly touch your uncooked macarons and they're not sticky to the touch, at that point you realize they're prepared to heat. 
  16. Preheat a fan constrained broiler to 140C (280F) or 160C (320F) for an ordinary stove. Heat every plate each one in turn for 12 minutes. In the event that you feel your broiler is causing the macarons to darker on one side (ordinarily the side nearest to the fan) turn the plate around about part of the way through heating. When they're heated, given them a chance to cool totally before you take a stab at taking them off the plate. 
  17. To complete your macarons, place a liberal haze of cotton treats and sandwich with another macaron.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...




CLICK ==> Original recipe here -->  
https://www.tastemade.com/videos/sweet-dream-macarons