Making pumpkin macarons
It's a pumpkin macaron on Halloween.
2 serving
Within 60 minutes
카푸치노
Ingredients
  • almond powder
    40g
  • Sugar powder
    80g
  • egg
    40g
  • pumpkin powder
    5g
  • Dark chocolate
    100g
  • whipped cream
    100g
  • Butter
    5g
Cooking Steps
STEP 1/5
In a deep bowl without water or grease, whisk the egg whites and add sugar about three times to form a meringue that is hard enough for the whites to stand on horns
STEP 2/5
Add the pre-suffered powders (almond powder, sugar powder, pumpkin powder) and mix it with a knife, then mix it like pushing it up from top to bottom until the dough is glossy, and knead until the spilled dough spreads on the bottom of the bowl
STEP 3/5
Place the dough in a piping bag, place the Teflon sheet in a pan and squeeze the dough into 500 won size. Dry it at room temperature for 30 to 40 minutes.
STEP 4/5
Bake in the oven for 1557 minutes and lower to 145 degrees for about 5 minutes. After cooling the macaron, squeeze the cooled ganache and sand it.
STEP 5/5
Put the whipped cream in the pan and when it boils, remove from the heat, put the dark chocolate in and mix for a while, and if there is butter, mix Cool at room temperature as it is.
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