To celebrate Pepero Day, I made a character Pepero macaron The milk is so fast! I fell off and made a filling with Patabomb butter cream base. If you prepare a design under the Teflon sheet for the character shape, it helps to make a certain size and shape^^ It would be even better to prepare crunchy and chewy macaroons as a character shape and surprise event on Pepero Day. Enjoy the taste of macaroons with various creams such as gana choux cream and Oreo butter cream and make various designs^^
4 serving
Within 90 minutes
쿠키의쿠킹타임
Ingredients
  • almond powder
    90g
  • Bundang
    80g
  • egg
    70g
  • Sugar
    60g
  • Eggs
    3ea
  • Sugar
    30g
  • Water
    12g
  • Butter
    120g
  • Eggs
    60g
  • Butter
    200g
  • Sugar
    100g
  • Water
    35g
Cooking Steps
STEP 1/11
Sift the almond powder and sugar powder twice and mix.
STEP 2/11
Whisk the whites about 50% (add food coloring) and add sugar 3-4 times to make a complete meringue.
Add food coloring and mix.
Organize bubbles with 1 step
STEP 3/11
Add 1/3 of the meringue to the chechin powder (almond powder, sugar powder) and mix lightly with a wooden spatula, then add the rest of the meringue and mix until it is glossy.
STEP 4/11
Place silicone paper on a flat iron plate and prepare a circular piping tip in a piping bag.
STEP 5/11
Place silicone paper on a flat iron plate and prepare a circular piping tip in a piping bag.
STEP 6/11
Panning the shape and size uniformly while maintaining a constant interval, and dry it at room temperature for 30 to 60 minutes.
Macaron drying; slightly open the door, not the ventilation function (oven drying) 11 minutes at 60 degrees
Dry until the dough doesn't get on.
STEP 7/11
>Raise it to 150 degrees right away, bake it for 15 minutes, leave it for 1-2 minutes, and remove it.
STEP 8/11
[Patah Bomb Butter Cream]. Method 1]
1. Gently loosen the butter.
STEP 9/11
2. Mix the yolk, sugar, and water, put it on medium heat, and whip it until it reaches 80'c.
3. Remove from heat and whip until cool.(Create a mate bomb.)
4. When it gets lukewarm, make a soft cream by dividing it into butter about three times, and then add cookie powder.
STEP 10/11
[Patah Bomb Butter Cream]. Method 2]
Yolk 60g, syrup 118'c (100g sugar, 35g water), butter 200g
1. Put the yolk in a bowl and whip it with ivory.
(You can make it less milky than when you make Zenoaz.).)
2. Put water and sugar in a pot and heat it to 118'c.
Turn off the heat and gently pour 118'c of syrup, continuing to whip the yolk.
3. If you keep whipping, it becomes a thick foam with the viscosity of the syrup and cools to 32'c or less.
4. Put the room temperature butter in two at a time and whip enough.
[Filling 1. Oreo Butter Cream] Patabomb Butter Cream 200g, Oreo Buntae 40g, salt pinch
[Decoration ingredients] Chocolate pen (Rainbow sprinkles, cookie crunch, etc.)
STEP 11/11
1. Sand the cooled macaroon with cream and decorate it with eyes, nose, and leaves.
Use a 14 inch piping bag for baking V oven 1 plate, and an 18 inch piping bag for baking more than 1 plate. When you sift V almond powder, you can use a hand whisk to lower the remaining lumps to make it less oily.
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