Sunday, April 1, 2018

Kinako Macarons 黃豆粉馬卡龍

Kinako Macarons 黃豆粉馬卡龍
(recipe adapted from Carol Hu

45g egg whites
50g fine sugar

15g kinako
50g almond powder (I blend my own roasted almonds with skin)
60g icing sugar
*Sift all ingredients together

1 Tbsp kinako
30g Cowhead salted butter, softened
5g icing sugar
*Whisk all ingredients together

1. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
2. Fold in the dry ingredients into the egg whites batter until just combined.
3. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
4. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
5. Set it aside for the shells' surface to dry up for 20mins.
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 140C until completely cooked.


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