Ingredients :
- 1 cup almond flour
- 1 cup confectioner's sugar
- 3 eggs white (room temperature)
- 1/2 cup granulated sugar
- 2 drop Pandan paste
Filling :
- 8 oz cream cheese/room temperature
- 4 Oz mascarpone cheese
- 4 Tbsp confectioners sugar
- 1/2 cup organic coconut powder
- 1 cup almond flour
- 1 cup confectioner's sugar
- 3 eggs white (room temperature)
- 1/2 cup granulated sugar
- 2 drop Pandan paste
Filling :
- 8 oz cream cheese/room temperature
- 4 Oz mascarpone cheese
- 4 Tbsp confectioners sugar
- 1/2 cup organic coconut powder
- 1/2 teaspoon Pandan paste
Preparations :
- Line two cookies sheet with silicon baking mate
combine confectioner, sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces and set aside.
- Beat egg whites in large bowl with electric mixer at medium speed until foamy about 3 minutes
gradually add granulated sugar, beating at medium speed about 6 minutes.
Preparations :
- Line two cookies sheet with silicon baking mate
combine confectioner, sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces and set aside.
- Beat egg whites in large bowl with electric mixer at medium speed until foamy about 3 minutes
gradually add granulated sugar, beating at medium speed about 6 minutes.
Keep beating the egg white until foam stiff and shiny for another 6 minutes or so
- Mix well to incorporate powder sugar and almond mixture, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using spatula press down well ,going back and forward, to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.
- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare of the back on top of cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macaron rest uncovered until tops harden slightly, this takes from 15 to 30 minute maybe longer in more humid condition, when the batter does not stick, macarons are ready to bake.
- Preheat oven to 315 F, Place rack in center of oven, bake 18 minutes, cool completely on cookies sheets
Filling preparation
- In a mixer beat cream cheese, mascarpone cheese, confectioners sugar, coconut powder and Pandan paste until combine, transfer into piping bag, pipe or spread filling on flat side of one cookie and top with another.
- Mix well to incorporate powder sugar and almond mixture, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using spatula press down well ,going back and forward, to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.
- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare of the back on top of cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macaron rest uncovered until tops harden slightly, this takes from 15 to 30 minute maybe longer in more humid condition, when the batter does not stick, macarons are ready to bake.
- Preheat oven to 315 F, Place rack in center of oven, bake 18 minutes, cool completely on cookies sheets
Filling preparation
- In a mixer beat cream cheese, mascarpone cheese, confectioners sugar, coconut powder and Pandan paste until combine, transfer into piping bag, pipe or spread filling on flat side of one cookie and top with another.
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