How to make Moist & Chewy RASPBERRY MACARON [ Italian Meringue Method] / MACARON de framboise
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- čas přidán 7. 09. 2021
- Hello, It's baker Ducook.
Let's make macarons that are chewy and moist like [Ladurée] and [Pierre Hermé] macarons.
Among the three meringue methods of macaroons, this time, I made them with the Italian meringue method. Italian meringue is the most common method made in traditional macaron shops. This method can make stable meringue, and as a result, it can make moist and chewy macarons.
It's not difficult to make macaron shells(coque), but there are some tricky parts. The batter's concentration should not be too thick or too watery, and it is cumbersome to make meringue while boiling syrup. But if you follow along step by step, you can succeed in making perfect macarons at home! 🤜🤛
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✸ Italian Meringue ✸
: Egg whites + Boiled sugar syrup(118°C) and mix
: The most stable meringue / a chewy & moist texture without swelling.
✸ French Meringue ✸
: Egg whites + sugar
: It's the simplest process, but it's not stable because the sugar might not fully melt.
: It can swell up a lot, so it's suitable for big-sized macarons / It has a soft texture.
✸ Swiss Meringue ✸
: Double boil (egg white + sugar)
: Medium between French meringue and Italian meringue
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🇫🇷 INGREDIENTS 🇫🇷
** About 33 macarons (66 shells) **
** If the amount of sugar syrup is small, it is not easy to control the temperature, and if the amount of egg whites is small, it is not easy to make meringue, so it is recommended not to reduce the amount of mixing. **
◆ Raspberry ganache peeling ◆
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Raspberry 150g
White Sugar 30g
Lemon Juice 2.5ml(1/2tsp)
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White Chocolate 240g
Heavy Cream 120g
◆ Shells (Coque) ◆
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Almond Powder 150g
Sugar powder 150g
Egg Whites 55g
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Egg Whites 40g
Water 40ml
White Sugar 150g
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🇫🇷 PROCESS 🇫🇷
** After making the Shell batter, bake it in the oven immediately before it hardens. **
◆ Raspberry Ganache Peeling ◆
01. Put raspberries and sugar in a pot and boil them.
02. Add lemon juice, grind it with a mixer, and complete the raspberry compote.
03. Add white chocolate and whipped cream and melt them entirely in double boiling.
04. Cool the white chocolate to 40°C and mix with the chair filtered raspberry compote.
05. While making the shells, harden them at room temperature until the appropriate concentration. (About 2 hours)
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06. When the shells are cooled down, put them in a piping bag (around 1 cm) to squeeze the filling.
07. After making the macaron, it is best to put it in an airtight container, refrigerate it, and eat it the next day.
◆ Shells (Coque) ◆
01. Put almond powder and sugar powder in a food processor and grind them as finely as possible.
** If you don't have a processor, you can sift it twice. **
02. Put the powder in a bowl, put egg whites, and then lump them together to paste.
03. Put the egg whites in a bowl and prepare (Burner + pot) next.
04. Put water and sugar in a pot and boil syrup, and when it reaches 110°C, start whipping egg whites at high speed.
05. Turn off the heat when the syrup reaches 118°C.
06. Whip at high speed while slowly putting syrup in the egg whites along the ball wall.
07. The egg whites with hot syrup are stably foaming.
08. When you lift the meringue, it makes a stiff meringue with a slightly curved tip. (Check the stiff peak)
09. Add a drop of pink pigment and mix it for about a minute at medium speed. (Check the stiff peak)
10. Add only 1/3 of the meringue to the almond paste, mix it first, and then add the rest and mix it.
11. [Macaronage] Spread the dough as much as possible on the ball wall and hold it together, and repeat.
** Macaronage process makes the batter smooth and watery as the air's gone. **
12. End up at a proper concentration with ribbon-shaped marks when you droop the batter.
13. Move it to a piping bag (around 1 cm) and pan it in 3.5 cm size. (4-4.5 cm when baked)
14. Dry for 20-40 minutes.
** Check the condition that a thin film on the top and no handprints are left when touched. **
** Because of this process, it is best to make it in dry weather. **
15. Bake at 150°C for 13 minutes. (Preheating at 170°C / Based on Unox oven)
16. Cool it down and remove the coke from the sheet.
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#マカロンの作り方 #マカロンレシピ #ラズベリーマカロンの作り方 #イタリアンメレンゲ #ホームベーキング
정말 힐링되는 영상 또 하나 추가해 주셨네요, 색깔도 넘 사랑스럽고 라즈베리 향이 여기까지 느껴지는 것 같아요 🥰
듀쿡님 항상 도움 많이 받고잇어요. 늦엇지만 추석명절 잘 보내세요 !!
듀쿡님 영상은 진짜 퀄리티도 높고 레서피도 간단하면서 맛있고 정말 전문가같으세요 노하우를 잘 알려주시네요 디테일이 엄청나세요
듀쿡님 늘 힐링하고가요 🙋♂️
자세히 알려주셔서 감사합니다!! 🩷
I can't even try this professional and delicate procedure, I'm just so satisfied watching you making them. :)
영상 감사합니다
귀여운 마카롱을 별로 안좋아하고 클래식한걸 좋아하거든요…. 이탈리안 머랭 마카롱 시간나면 꼭 따라해봐야겠어요! 레시피 정말 감사합니다! 너무 이쁘네요
베이킹클래스 안 가도 되겠어요👍🏻
진짜 여러 레시피 많이 보는데 듀쿡님 레시피 다시 찾게 되는 것 같아요~ 맨날 마카롱 실패해서 낙담 중인데 꼭 성공해서 댓글 남기겠습니다!!
세상에 저 쪼꼬미들이 손이 정말 마니 가네요 ㅜㅜ 새콤달콤한 마카롱에 샴페인 조합이라니 환상입니다
마카롱 성공했어요~^^ 다른 레시피로 수십번 실패해서 포기했는데 듀쿡님 레시피로 처음 성공했답니다~^^ 정말 감사합니다~👍👍
듀쿡 항상 잘보고 있습니다. 영상 퀄리티가 아주 애지네요. 이번주말에는 사랑하는 아내를 위해 마카롱을 한번 만들어볼까 합니다.
듀쿡님!!! 저 이영상보고 그동안 실패했던게 무색하게 성공했어요!!! 너무 감사합니다!!
So Beautiful Cooking😍👍💓💓💓
영상 퀄리티가 좋네요 두꾹님
지금까지 듀쿡님 만드시는거 보구 따라 만든것 중에 마카롱이 제일 어려운거 같아요
오늘 처음 보고 영상 정주행 하다가 일찍 와버렸네요..? ㅡ♥︎ㅡ;;
마카롱에 정신이 헤롱헤롱 💓
우연히도 쿠키슈 영상으로 듀쿡님을 알게 되었는데 영상들이 다 너무 힐링되고 유익한것 같아요🥰💕 영상 퀄리티도 엄청 좋고, 보고 있으면 해도 마음이 편안해져서 유튜브에서 몇 안되게 처음부터 끝까지 본것 같아요 ㅋㅋㅋㅋ 평소 취미가 없었는데 듀쿡님 영상 보고 베이킹에 관심을 가지게 되어서 시간날때 아직 안 본 영상들도 정주행 하고, 곧 바쁜 일들이 다 끝나고 나면 도구랑 재료들 사서 베이킹을 한번 도전해 보려고요! ㅎㅎ 좋은 영상 감사드리고 행복한 하루 보내시길 바래요(*ˊᵕˋo💐o