Ingredients

almond powder

210g
Sugar powder

195g
egg

165g
Sugar

127g

Video

Cooking Steps

STEP 1/3

[Candy Cork] French meringue
210g of almond powder
Sugar powder 195g
165g of white
127g of sugar
1. lather the whites. Kitcheny 4-tier (Beer foam 30 seconds to 1 minute)
2. Add 1/3 of the sugar and heat until smooth. (30 seconds to 1 minute)
3. Add all the sugar in the same way as above.
4. Add the last sugar and after 30 seconds to 1 minute, turn it up to 6 levels based on Kitcheni.
(2-3 minutes)
5. Pause for a while and mix the top and bottom with a whipper. (Tips for honey meringue)
6. When stirred with a whisk, it is resistant and raises the meringue to the extent that its horns bend.
7. Add almond powder and sugar powder to the kitchen bowl and blend.
8. Remove a small amount of white dough.
9. Cut the rest of the dough in half and take it out. (approximately 340g)
10. Red dough Christmas red + red red + burgundy
Yellow Dough Golden Yellow + Lemon Yellow
11. Mix the pigments and macaronage.
12. Squeeze the dough on the design. (Doan searches for Loony Confectionery on her blog)
(Large circle-12, small circle #5)
13. Dry it for 1 hour to 1 hour and 30 minutes. (Make sure the border is dry!)
14. Preheat 160 degrees to Unox for 140 degrees 10 minutes 120 degrees 7 minutes.
[Anglez Butter Cream]
300g of butter
120g of milk
Sugar A 30g
80g of yolk
Sugar B 30g
1/2 vanilla bean
1. Boil the milk with sugar A and vanilla bean.
2. Add sugar B to the yolk and mix.
3. Add a small amount of 1 to 2 and mix.
4. Boil 3 over medium low heat.
5. If you come up from the floor, it's done
6. Strain through a sieve.
7. Closely wrap and cool in the refrigerator.
8. Beat in the pomade butter and mix with 7 to thoroughly sweep.
[Cream cheese cream]
Angles - All
200g of cream cheese
1. Beat in the soft cream cheese.
2. Add cream cheese to Angles butter cream and toss well.
[Icing cream]
100g of sugar powder
20g of egg white
a small amount of lemon juice
1. Mix egg whites in sugar powder.
2. Add lemon juice to adjust the concentration.
Full of Rooney tips in the video!! I put it in the box~~
I put up tips that you can't see in the recipe and the process
Please check out the video^^

STEP 2/3

[Candy Cork] French meringue
210g of almond powder
Sugar powder 195g
165g of white
127g of sugar
1. lather the whites. Kitcheny 4-tier (Beer foam 30 seconds to 1 minute)
2. Add 1/3 of the sugar and heat until smooth. (30 seconds to 1 minute)
3. Add all the sugar in the same way as above.
4. Add the last sugar and after 30 seconds to 1 minute, turn it up to 6 levels based on Kitcheni.
(2-3 minutes)
5. Pause for a while and mix the top and bottom with a whipper. (Tips for honey meringue)
6. When stirred with a whisk, it is resistant and raises the meringue to the extent that its horns bend.
7. Add almond powder and sugar powder to the kitchen bowl and blend.
8. Remove a small amount of white dough.
9. Cut the rest of the dough in half and take it out. (approximately 340g)
10. Red dough Christmas red + red red + burgundy
Yellow Dough Golden Yellow + Lemon Yellow
11. Mix the pigments and macaronage.
12. Squeeze the dough on the design. (Doan searches for Loony Confectionery on her blog)
(Large circle-12, small circle #5)
13. Dry it for 1 hour to 1 hour and 30 minutes. (Make sure the border is dry!)
14. Preheat 160 degrees to Unox for 140 degrees 10 minutes 120 degrees 7 minutes.
[Anglez Butter Cream]
300g of butter
120g of milk
Sugar A 30g
80g of yolk
Sugar B 30g
1/2 vanilla bean
1. Boil the milk with sugar A and vanilla bean.
2. Add sugar B to the yolk and mix.
3. Add a small amount of 1 to 2 and mix.
4. Boil 3 over medium low heat.
5. If you come up from the floor, it's done
6. Strain through a sieve.
7. Closely wrap and cool in the refrigerator.
8. Beat in the pomade butter and mix with 7 to thoroughly sweep.
[Cream cheese cream]
Angles - All
200g of cream cheese
1. Beat in the soft cream cheese.
2. Add cream cheese to Angles butter cream and toss well.
[Icing cream]
100g of sugar powder
20g of egg white
a small amount of lemon juice
1. Mix egg whites in sugar powder.
2. Add lemon juice to adjust the concentration.
Full of Rooney tips in the video!! I put it in the box~~
I put up tips that you can't see in the recipe and the process
Please check out the video^^

STEP 3/3

[Candy Cork] French meringue
210g of almond powder
Sugar powder 195g
165g of white
127g of sugar
1. lather the whites. Kitcheny 4-tier (Beer foam 30 seconds to 1 minute)
2. Add 1/3 of the sugar and heat until smooth. (30 seconds to 1 minute)
3. Add all the sugar in the same way as above.
4. Add the last sugar and after 30 seconds to 1 minute, turn it up to 6 levels based on Kitcheni.
(2-3 minutes)
5. Pause for a while and mix the top and bottom with a whipper. (Tips for honey meringue)
6. When stirred with a whisk, it is resistant and raises the meringue to the extent that its horns bend.
7. Add almond powder and sugar powder to the kitchen bowl and blend.
8. Remove a small amount of white dough.
9. Cut the rest of the dough in half and take it out. (approximately 340g)
10. Red dough Christmas red + red red + burgundy
Yellow Dough Golden Yellow + Lemon Yellow
11. Mix the pigments and macaronage.
12. Squeeze the dough on the design. (Doan searches for Loony Confectionery on her blog)
(Large circle-12, small circle #5)
13. Dry it for 1 hour to 1 hour and 30 minutes. (Make sure the border is dry!)
14. Preheat 160 degrees to Unox for 140 degrees 10 minutes 120 degrees 7 minutes.
[Anglez Butter Cream]
300g of butter
120g of milk
Sugar A 30g
80g of yolk
Sugar B 30g
1/2 vanilla bean
1. Boil the milk with sugar A and vanilla bean.
2. Add sugar B to the yolk and mix.
3. Add a small amount of 1 to 2 and mix.
4. Boil 3 over medium low heat.
5. If you come up from the floor, it's done
6. Strain through a sieve.
7. Closely wrap and cool in the refrigerator.
8. Beat in the pomade butter and mix with 7 to thoroughly sweep.
[Cream cheese cream]
Angles - All
200g of cream cheese
1. Beat in the soft cream cheese.
2. Add cream cheese to Angles butter cream and toss well.
[Icing cream]
100g of sugar powder
20g of egg white
a small amount of lemon juice
1. Mix egg whites in sugar powder.
2. Add lemon juice to adjust the concentration.
Full of Rooney tips in the video!! I put it in the box~~
I put up tips that you can't see in the recipe and the process
Please check out the video^^

Put the honey meringue on top! It becomes a pretty macaron I'll show you all the tips for putting honey meringue on top^^

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