Download E-books Macaron Fetish: 80 Fanciful Shapes, Flavors and Colors to Take Macarons to the Next Level PDF

By Kim H. Lim-Chodkowski

Have you obvious these appealing French macaron pastries in bakery home windows and wanted you may lead them to your self? you can now, with Kim H. Lim-Chodkowski's Macaron Fetish. find out about the correct instruments and components for making macarons at domestic, through easy beginning recipes like vanilla and low. as soon as you've received your self assurance, you could test extra advanced recipes.Here are recipes for all audiences, from kids to connoisseurs. uninterested in undeniable, around macarons? Make a few cat-shaped pastries, or chicks and bunnies for Easter! locate the salted caramel too hum-drum? try a muscat wine buttercream or nori seaweed, cashew, and sesame macaron shell.Recipes diversity from easy flavors—dark chocolate—to complicated combinations of complementary ingredients—black sesame, white sesame, and salted butter cream—both candy and savory, and all are effortless to make. different fascinating style mixtures include:Orange blossom water and candied gingerBalsamic vinegar and white chocolateTabasco, espelette chili pepper, and darkish chocolateChanterelle mushroom and pecanGaram masala, turmeric, and tunaTake up the macaron obsession and make beautiful macarons that may force your pals loopy with envy!

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Additional info for Macaron Fetish: 80 Fanciful Shapes, Flavors and Colors to Take Macarons to the Next Level

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Lilikoi : Caramel Chocolate & ardour Fruit Jelly Makes 24 macaron shells of one half inches (4cm) instruction : half-hour drying time Cooking time : 12—15 mins baking time + forty five mins to organize the filling constituents For the shells: ∗ 2 egg whites (80g) ∗ 1/3 cup (60g) superfine sugar ∗ 3/4 cup + four tsp (100g) powdered sugar ∗ 2/3 cup (60g) almond flour ∗ 1/2 tsp red powder foodstuff coloring ∗ 1/2 tsp yellow powder meals coloring For the filling: ∗ 1/4 cup (70g) heavy cream (35% fats) ∗ 3. 2 oz. (90g) milk chocolate ∗ A few drops of caramel flavoring ∗ 1/4 tsp agar-agar powder (see thesaurus pages 198—199) ∗ 6 ardour fruit equipment For the shells: ∗ Follow the multi-colored macaron baking tools on pages 12—13. ∗ Bake at three hundred �F (150 �C) for 12 mins. permit the macaron shells settle down ahead of elimination them from the baking sheet. For the filling: ∗ Chop up the milk chocolate, and placed it in a heat-proof bowl. ∗ Bring the cream to a boil in a small pot. ∗ Pour it over the chocolate, upload within the caramel flavoring, stir, and confirm every little thing is definitely included. ∗ Set apart, permit cool to room temperature, and canopy with grasp wrap touching the ganache earlier than atmosphere it within the fridge for two hours. ∗ Scrape out the eagerness fruit pulp, and press it opposed to a sieve with a spoon to extract the juice. ∗ Pour the received juice right into a small pot, upload within the agar-agar �powder, stir, and convey it to a boil for two mins over medium warmth. Stir �continuously. ∗ After 2 mins move the jelly onto flat plates (you might have a couple of plates to get a truly skinny jelly. ∗ Let cool to room temperature, and position it within the fridge. ∗ Cut the jelly into small rectangles. Pipe the chocolate ganache on a macaron shell, position the jelly over it, and squeeze a pea-size ganache on most sensible. shut with one other shell. candy & Peppery : Szechuan Pepper & Raspberry Cream Makes 24 macaron shells of one half inches (4cm) education : half-hour drying time Cooking time : 12—15 mins baking time + half-hour to organize the filling constituents For the shells: ∗ 1 egg white (40g) ∗ 2 0.5 tbsp (30g) superfine sugar ∗ 1/3 cup + four tsp (50g) powdered sugar ∗ 1/3 cup (30g) almond flour ∗ 1 tsp Szechuan pepper (see word list pages 198—199) ∗ 1/4 tsp crimson powder meals coloring For the filling: ∗ 2/3 cup (75g) raspberries (frozen/fresh) ∗ 2 tbsp (25g) superfine sugar ∗ 1/4 tsp cornstarch ∗ 1/4 tsp agar-agar powder ∗ 1/2 tsp lemon juice equipment For the shells: ∗ Follow the elemental macaron baking equipment on pages 8—11. ∗ Sprinkle a few Szechuan pepper over the piped shells. ∗ Bake at three hundred �F (150 �C) for 12 mins. enable the macaron shells settle down earlier than removal them from the baking sheet. For the filling: ∗ Mix the raspberries, sugar, cornstarch, and agar-agar with an immersion blender. ∗ Filter the aggregate over a small pot with a sieve to take away any impurities. ∗ Warm over medium warmth whereas stirring the aggregate always with a hand whisk for two mins. ∗ Remove from the warmth, and combine within the lemon juice.

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