My mouth is full of savory taste. Black sesame macaron with inje
Black sesame macaroon filled with the savory flavor of black sesame The ultimate Angles Butter Cream @6925094 Unedited meringue without failure @6921725
4 serving
Within 120 minutes
버니파이Bunnify
Ingredients
  • almond
    46g
  • Sugar powder
    44g
  • egg
    35g
  • Sugar
    35g
  • food coloring
    little
  • Butter
    60g
  • black sesame
    9g
  • black sesame
    7g
  • black sesame
    little
Video
Cooking Steps
STEP 1/20
Sift the almond powder and sugar powder together and set aside
STEP 2/20
Mix egg whites with a hand mixer
STEP 3/20
When the yellow color disappears and bubbles form, add 1/3 of the sugar and mix
STEP 4/20
Add 1/3 of sugar and mix until the horns are slightly bent
STEP 5/20
Add the rest of the sugar and mix until the horns are firm
STEP 6/20
Add black food coloring and mix
STEP 7/20
Sift the powder one more time and put it in the meringue
STEP 8/20
Mix lightly so that no powder can be seen
STEP 9/20
Add macaronage and adjust the concentration of the dough
STEP 10/20
Place the dough in a piping bag with a 1cm diameter circular pod
STEP 11/20
Squeeze a 3.5cm diameter dough onto a Teflon sheet
STEP 12/20
Beat the pan 2-3 times to flatten the dough and remove air bubbles
STEP 13/20
Remove any remaining air bubbles with a toothpick
STEP 14/20
Dry the dough for at least 30 minutes (dry until it doesn't smudge when touched by hand)
STEP 15/20
Bake in a preheated oven at 150 degrees for 13 minutes (may vary depending on oven specifications)
STEP 16/20
Add black sesame paste and black sesame powder to Angles butter cream and mix well
STEP 17/20
Squeeze the black sesame butter cream on the edges except for the center
STEP 18/20
Add black sesame injeolmi in the center
STEP 19/20
Cover the rest of the shell and let it harden in the refrigerator for at least 2 hours
STEP 20/20
Enjoy your meal!
The ultimate Angles Butter Cream @6925094 Unedited meringue without failure @6921725 Cut the black sesame injeolmi into small pieces
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