オーブン乾燥で簡単！シェルマカロン（貝殻のトゥンカロン）の作り方｜パンダワンタン

You can see the details about the recipe by turning on closed caption. ◆ Please subscribe to my channel! And if you like it, please thumbs up! http://www.youtube.com/c/Pandawantan?... ◆ Ingredients ● Purple Macaron Ingredients ＜6macarons(6cm×5.5cm)＞ 40g almond powder 50g powder sugar 33g egg white lemon juice a little 20g granulated sugar food coloring(purple) a little ● Light blue Macaron Ingredients ＜6macarons(6cm×5.5cm)＞ 40g almond powder 50g powder sugar 33g egg white lemon juice a little 20g granulated sugar food coloring(light blue) a little ● Italian meringue butter cream Ingredients ＜6macarons(6cm×5.5cm)＞ 125g unsalted butter 33g egg white 20ml water 60g granulated sugar ● Topping Ingredients ＜6macarons(6cm×5.5cm)＞ 6 muscats ◆ Recipe ● Preparation 1. Prepare 2 plastic bags. 2. Make a round-tipped pastry bag for macaron dough. 3. Make a big round-tipped pastry bag for cream. 4. Line a baking sheet with baking paper. 5. Prepare a paper about the same size as the baking paper. 6. Draw a shellfish on small paper (6cm×5.5cm). 7. Draw shellfishes on paper of the same size as the baking sheet. ● How to make purple macaron shells. 1. Sift 40g almond powder and 50g powder sugar twice. 2. Cut 33g egg white with whipper. 3. Add lemon juice a little. 4. Whip egg white with a mixer at high speed. (about 1 minute) 5. Add 20g granulated sugar 4 separate times. (whip with a mixer at high speed about 30 seconds×4 set) 6. Scrape a rubber spatula against the inside surface of the bowl. 7. Whip egg white with a mixer at high speed again. (about 1 minute) 8. Add food coloring.(purple) 9. Whip egg white with a mixer at low speed. 10. Whip egg white with a mixer at low speed until it becomes uniform. (about 2 min.) 11. Add 1/3 amount of almond powder and powder sugar, then fold them gently. 12. Add 1/3 amount of almond powder and powder sugar, then fold them gently again. 13. Add 1/3 amount of almond powder and powder sugar, then fold them gently again. 14. Spread the dough as if pressing the sides of the bowl. (Macaronage) 15. The dough continues like ribbon and drops naturally, then spreads. 16. Put the dough into a plastic bag. ● How to make light blue macaron shells. 1. Make light blue macarons using same procedure as purple. ● How to bake macarons. 1. Cut 2 plastic bags, then put macaron dough into pastry bag. 2. Remove 2 plastic bags. 3. Preheat oven to 230℉. 4. Pipe the dough shellfish on a baking sheet lined with baking paper. 5. Flatten the surface of the macaron. 6. Break the air bubbles with toothpick. 7. Wrap the round-tip and tie it with rubber band. 8. Tie the opening of the plastic bag. 9. Bake the remaining dough later. 10. Take out the paper. 11. Put the macarons in an oven, then turn off the oven for 10 minutes. (Drying) 12. Take out the macarons and preheat oven to 230℉. 13. Bake in a preheated oven at 302℉ for 6 minutes. 14. Bake in the oven at 302℉ for 7 minutes after putting on cardboard.（total 13minutes） 15. Make another set with the remaining dough and bake. ● How to make Italian meringue butter cream. 1. Bring 125g unsalted butter back to room temperature. 2. Cut 33g egg white with whipper. 3. Whip egg white with a mixer at high speed. (about 1 minute) 4. Put 20ml water in a pot. 5. Add 60g granulated sugar. 6. Cook it on medium heat to 248℉. 7. Whip egg white while pouring the syrup with a mixer at high speed. (about 30 seconds) 8. Whip egg white with a mixer at high speed. (about 30 seconds) 9. Scrape a rubber spatula against the inside surface of the bowl. 10. Whip egg white with a mixer at high speed again. (about 2 minutes) 11. Add 125g unsalted butter, then whip with a mixer at medium speed. (about 30 seconds) 12. Scrape a rubber spatula against the inside surface of the bowl. 13. Whip them with a mixer at high speed. (about 2 minutes) 14. Put the cream into a pastry bag. ● How to assemble the macarons. 1. Reverse 6 macaron shells on their backs and pipe a mound of cream on one of them. 2. Put muscat each. 3. Reverse 6 macaron shells on their backs and pipe a small mound of cream on one of them, then top with the remaining macaron shells. ● How to enjoy macaron’s taste. 1. Put them in a plastic container and seal it. 2. Leave the macarons out in a refrigerator for overnight~2 days. 3. Before serving, bring them back to room temperature. 4. Keep in a refrigerator and consume within 3 days. ◆ SNS 【Twitter】  / panda_wantan   【Instagram】  / pandawantan   #macaron#shellfishmacaron#fatmacarons#asmr#ovendrying