Colourful Macarons

Taken from Meiji

Color macaroon 2

Every 60 minutes (to dry the dough time to take the heat except hail)

Attention to moisture at room temperature - 3 04

☆ ☆ ★ ★ ★who were evaluated: 100 The House also make popular patisserie macaroon. Cocoa macaroons and pink little cuteness clean enough to eat waste. Good trick is to burn, burn it to dry slowly at low temperatures.	(Diameter of about 2cm 40 each - 50 Nashville gas and macaroons) Pink macaroons Egg White: 2 minutes Granulated sugar: 30g Almond powder: 80g Powdered sugar: 130g Food dye: a little Cocoa macaroons Meizi Pyuakokoa: 10g Egg White: 2 minutes Granulated sugar: 30g Almond powder: 80g Powdered sugar: 130g For ganache Pink White Chocolate Meiji Period: Photos 3 (120g) Fresh: 120cc Raspberry brandy: 1 tsp Chocolate ganache for Black Chocolate Meiji Period: sheet 1 (58g) Meiji Milk Chocolate: sheets 1 (58g) Fresh: 120cc Brandy: 1 tsp	- Scale (scale) - Measuring cup - Measuring spoons - Knives - Board - Pastry bag - Cap round (diameter 7 ~ 8mm) - Sieve - Bowl - Hand Mixer - Gomubera - Parchment paper - Roof - Oven - Pot

Color macaroon 2

Halloween Cookies

Chokoaisubokkusukukki

		Also how well cocoa macaroon macaroons ※ pink is the same.
		Under Preparation
		You chop the chocolate, respectively.
		Pastry bagwith roundcapset to leave.
		Flour (powdered sugar, ground almonds (even cocoa cocoa macaroon)) Sift together will be.
		℃ 130 oven ispreheatingto keep.
		Lay the groundwork for McCarron
		1. Bowl,egg whites andgranulated sugarinto amixerwith a firmmeringuemaking. ※ pink macaroons for the small amount of water Dissolve the dye in food,meringueslowly add the Dekiagattara.
		2. "1"powdered sugarand almond powder and what drew (for the cocoa-colored macaroons,powdered sugarand almond powder, cocoa together wield), plus 2 to 3 divided doses,Gomuberaeach case, the powder mix until there is no whiff.
		3. "2" round clothcapwas setpastry bagput into theparchment paperlinedbaking sheetto 2cm in diameter so that the surface of the squeeze.
		4. After putting more than 30 minutes without drawing room and dry hand until dough is no room to touch the surface.
		5. "4" ℃ 130 oven for 20 minutes and three minutes on the baking temperature ℃ 170,top plateto take the heat on the fault.
		Make a ganache
		1. Bowlfinely chopped chocolate (pink for white chocolate, milk chocolate for the cocoa and dark chocolate), must include the.
		2. Put the cream in a pot boil.
		3. Boiling cream "one"bowl, in addition towhiskuntil creamy Once you've mixed smooth melted chocolate and mix well add brandy.
		4. Ice water (not quantity) of thebowlhit theGomuberastir in the "3" cool, cool until you have to cream.
		Finish
		1. Pastry bagto put their cream (or apalette knifeand a spoon may be used), then two pairs of macaroons, a cream sandwiches.