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Making Strawberry Milk Macarons Strawberry Milk Macarons Recipe
⏲ 7:25 👁 5K
Recette de la Meringue Italienne inratable - 750g
⏲ 3 minutes 2 seconds 👁 353.8K
La MERINGUE ITALIENNE - FACILE et RAPIDE, et INRATABLE !!
⏲ 2 minutes 20 seconds 👁 184.2K
☁️ Ma meringue croquante
⏲ 4 minutes 11 seconds 👁 192.7K
La meringue italienne (recette et technique)
⏲ 4 minutes 51 seconds 👁 48K
Ma recette de meringue française
⏲ 9 minutes 22 seconds 👁 75.1K
RECETTE DE LA MERINGUE ITALIENNE INRATABLE
⏲ 5 minutes 26 seconds 👁 40.2K
Meringue Italienne - 750g
⏲ 2 minutes 2 seconds 👁 25.9K
Une grand-mère italienne m'a montré cette vieille recette. Le meilleur dîner de ma vie !
⏲ 27 minutes 9 seconds 👁 29.4K
Un ami espagnol m'a appris à cuisiner du poisson si délicieusement ! Délicieux et facile !
⏲ 24 minutes 17 seconds 👁 604
Meringue italienne FERME et BRILLANTE en 10 minutes 👌 Recette facile et économique
⏲ 8 minutes 16 seconds 👁 254.7K
Quel tiramisu préférez-vous : Tiramisu Fraise, Mangue au Chocolat et Café ? 🍓🥭☕
⏲ 16 minutes 17 seconds 👁 21.3K
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_making-strawberry-milk-macarons-strawberry-milk-macarons-recipe.webp "▶ Materials (25-28 macarons, approximately 3-4 hours)<br/><br/>Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring<br/><br/>115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder<br/><br/>1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet<br/>2) Whip the whites into the bowl<br/>3) Add sugar 3-4 times, whipping constantly<br/>4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.<br/>5) When the pigment is mixed, add almond powder and sugar powder through a sieve<br/>(It is convenient to do it 2 times in advance)<br/>6) Mix with a spatula (mix the flour invisible)<br/>7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.<br/>8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)<br/>9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet<br/>10) Blow bubbles with a thin toothpick<br/>11) Leave it at room temperature to dry out<br/>(When you touch it with your hand, it feels like you have a film on your hands)<br/>12) Preheat oven to 150 degrees for 10 minutes<br/>13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes<br/>14) Cool the baked macaron shell (make cream in the meantime)<br/>15) Add sugar and water to the pan and put on low heat.<br/>16) When it starts to boil, add whites to another bowl and whip slowly<br/>17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.<br/>18) Whip at high speed to make a solid meringue (add vanilla)<br/>19) When you touch the meringue, it should not be too hot.<br/>20) Whip while adding butter at room temperature<br/>(The cream appears to separate, but if you continue whipping it becomes a soft cream)<br/>21) When the cream is finished, add condensed milk and mix<br/>22) Add strawberry powder and mix (I crushed dried strawberries and then added)<br/>23) Mix evenly and put in a squeezed pouch<br/>24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells<br/>25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.<br/>+ Make macarons refrigerated and eat within 2-3 days<br/>(Refrigerated storage: Stored in a closed container and consumed within a week)<br/><br/>▶ ingredient<br/><br/>184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)<br/><br/>115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder<br/>")
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_recette-de-la-meringue-italienne-inratable.webp "gateau et cuisine Rachida")
_meringue-italienne-750g.webp "750g")
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