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Macarons Cookbook
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About this ebook
Macarons Cookbook: 36 Mouthwatering Macaron Recipes!
Even when you only have limited time available! All the Macaroon recipes that you will find in this Macaroon cookbook are easy to follow because everything will be explained in detail. This Macaroon recipes book is surely unlike any other Macaroon recipe cookbooks that you have read before.
Here are some of the delicious macaron Recipes Inside:
1. Tasty Macaron
2. Coconut Macaroons
3. Best macaron
4. Basic macaroon
5. French Macaron
6. French Amazing Chocolate Macarons
7. Multicolored Delicious Macaroons
8. Tasty French Macarons
9. Healthy Strawberry macaroons
10. Healthy Coconut Macaroon
You will 36 recipes overall - so you'll have more than enough variety to create your perfect macarons every time!
So what are you waiting for?!
Buy "Macarons Cookbook" to get started & Click The Orange "Buy Now" Button (and I know you are already starving)!
Tags- Macaroon recipes, Macaroon recipe, Macaroon cookbook, Macaroon recipe cookbook, Macaroon recipe cookbooks, Macaroon cookbooks, Macaroon recipes cookbook
Author
Katya Johansson
Hi I'm katya Johansson. I love cooking and have a lot of cooking experience.
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Book preview
Macarons Cookbook - Katya Johansson
1. Tasty Macaron
Ingredients
● Egg
● Sugar
● Almonds
● Batter
Method
1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the dish of a stand blender fitted with a whisk connection until whites are frothy; beat in white sugar and keep beating until egg whites are gleaming, fleecy, and hold delicate pinnacles. Filter confectioners' sugar and ground almonds in a different dish and rapidly crease the almond blend into the egg whites, around 30 strokes.
3. Spoon a little measure of batter into a plastic sack with a little corner cut off and pipe a test plate of player, around 1/2 inches in breadth, onto arranged baking sheet. In the event that the plate of player holds a crest as opposed to straightening promptly, tenderly overlap the batter a couple of more times and retest.
4. At the point when batter is sufficiently blended to smooth instantly into an even disk, spoon into a pastry bag fitted with a plain round tip. Channel the player onto the baking sheet in rounds, leaving space between the disk. Let the channeled treats emerge at room temperature until they shape a hard skin on top, around 60 minutes.
5. Preheat broiler to 285 degrees F (140 degrees C).
6. Prepare treats until set yet not seared, around 10 minutes; let treats cool totally before filling.
2. Coconut Macaroons
Ingredients
● 80g/2¾oz dried up coconut
● 125ml/4½fl oz full-fat coconut milk
● 1 tbsp coconut flour
● 2 tbsp maple syrup
● ½ tsp vanilla concentrate
● pinch salt
Method
1. Preheat the stove to 180C/160C Fan/Gas 4. Line a baking plate with baking material.
2. Blend the greater part of the Ingredients together in a pan over a medium warmth until very much consolidated. Keep on cooking for 4-5 minutes until the coconut milk has been ingested into the blend and the blend has thickened. Expel from the warmth and put aside to cool marginally.
3. Scoop tablespoonful of the macaroon blend onto the readied baking plate, to shape little arches, leaving a crevice between each. Heat amidst the broiler for 12-15 minutes, or until toasted and brilliant cocoa at the edges.
4. Expel from the broiler and put the macaroons aside to cool totally, then required.
3. Best macaron
Ingredients
● 125g/4½oz icing sugar
● 125g/4½oz ground almonds
● 90g/3½oz unfenced egg whites
● 2 tbsp water
● 110g/4oz caster sugar
● food colouring (optional)
● dried up coconut, for sprinkling (optional)
● 150ml/5fl oz twofold or whipped cream, whipped
Method
1. Preheat the stove to 170/C/325F/Gas 3 and line a vast baking plate with baking paper.
2. Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a huge bowl and blend to a glue.
3. Put the water and caster sugar in a little dish and warmth tenderly to soften the sugar, then turn up the warmth and bubble until the blend begins to go syrupy and thickens - I don't utilize a thermometer yet in the event that you want to utilize one, it ought to peruse 115C/239F at this stage.
4. Whisk the staying 50g/2oz egg whites in a little bowl until medium-solid pinnacles structure when the whisk is expelled from the dish, then pour in the sugar syrup, rushing until the blend turns out to be firm and gleaming. For shaded macaroons, include a couple drops of food shading. Tip
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