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I've
read multiple recipes that ask for aged egg whites, some for up to 3
days. I've tried the recipe with fresh egg whites brought up to room
temperature and aged ones and didn't see a big difference. I think the
most important part is that they are not cold and straight out of the
refrigerator!
I've premeasured all my ingredients using a
digital kitchen scale. Place a bowl onto your scales, tare the weight,
which will set the scale to zero and sift the flour into the bowl.
Discard any large pieces that didn't pass through.
For the
berry flavor in this recipe, I'm using freeze-dried fruit, which I found
at Trader Jo's. Simply place the berries into a food processor, pulse
for a few seconds and sift through fine mesh strainer.
Now, I'm
going to place my egg whites into my mixer bowl and add my sugar. Turn
your mixer on high and whisk until stiff peaks form. (turn the bowl
over, egg whites should not move)!
Sift into a large bowl the
flour, confectioner's sugar and fruit powder. Gradually fold in the
flour into the egg whites. Mixture needs to have a specific consistency.
Not too thick or too thin, should fall off of your spatula in a ribbon.
I've lined 2 baking sheets with parchment paper and preheated
my oven to 300F. The first time I made these cookies, I set my oven to
325F and they started to burn. Watch your cookies when they're in the
oven and open the door if you think you see any color on them!
Transfer
batter into a pastry bag tipped with a round tip. If you have the time,
you can draw circles on the back of the parchment paper to use as
guides. Otherwise, just freehand it!
Pipe onto your parchment
paper. Tap pan multiple times to release any air bubbles. Then, let pan
stand for 1 HOUR (very important, do not skip this step!) to form a thin
film over the top.
I bake my cookies for 15 minutes.
Once you take them out, let them stand for a few minutes before removing them. Let them cool completely before filling.
For
filling:
Whisk the butter in medium-sized mixing bowl for a few minutes until
fluffy. Add lemon zest, lemon juice, and confectioner's sugar until
buttercream is the right consistency.
Pipe onto one cookie, top with another.
http://tatyanaseverydayfood.com/recipe-items/raspberry-macarons-lemon-buttercream/
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