How to Make Macaron Batter
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How to make macaron batter

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Recipe: 75 g almond flour, 75 g powdered sugar, 66 g egg whites, 60 g white sugar. Bake the Macarons at 155 C for 15 min. Filling: 75 g cream and 150 g dark chocolate. Tips: - You can use a food processor for the dry ingredients to make it finer. - Only use gel or powdered food colouring. - When mixing the batter, flatten the mixture against the side of the bowl to remove air bubbles. - Use a toothpick to pop air bubbles after banging the tray. - Let the macarons dry before a fan to quicken the process. - Preheat the oven for 30 minutes to ensure it is hot.. - You know, when the macaron is baked, the shell doesn’t move when pressed, and it comes off the parchment paper easily. - Macarons are better the next day, so keep that in mind credits to:@owieee_foodie
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30min · 10 servings ▶️Ingredients: • 64g egg white • 60g sugar • 75g almond flour • 68g powdered sugar
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The hard part is over! Now you've got to fill those gorgeous macaron shells. Watch this quick video tutorial from the Bakes & Blunders YouTube channel to learn how to use different fillings to create beautiful cookies.
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MIXING MACRON BATTER IN RIGHT AMOUNT IS REALLY IMPORTANT IF ITS UNDERMIX IT WILL LEAD TO AN HOLLOW MACRON AND IF IT OVERMIX IT WILL LEAD TO AN FLAT MACRONS SO THATS WHY FOR THE RIGHT FLUFFY AND TEXTURE IT SHOULD BE REALLY IMPORTANT TO MIX THE BATTER IN RIGHT MANNER.
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