Hello, I’m Elise. Today, we’re going to prepare my favorite macaroons (kinako) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
My Favorite Macaroons (Kinako) Recipe
My Favorite Macaroons (Kinako) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. My Favorite Macaroons (Kinako) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have my favorite macaroons (kinako) using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make My Favorite Macaroons (Kinako):
- Take 30 grams Egg white
- Get 30 grams Granulated sugar
- Get 30 grams A Almond powder
- Prepare 30 grams A Powdered sugar
- Take 2 grams A Kinako
- Get 30 grams B Unsalted butter
- Get 5 grams B Powdered sugar
- Make ready 1 tbsp B Kinako
Steps to make My Favorite Macaroons (Kinako):
- Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients.
- Make a French meringue with stiff peaks.
- Fold in the A ingredients in 2 batches.
- Mix lightly so the delicate meringue aren’t crushed. The batter will be fluffy.
- Now start themacaronnage mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.
- Continue the macaronnage mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.
- The finished batter will be shiny and smooth.
- Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed).
- Let the macarons dry out until the batter does not stick to your finger when you touch them.
- Put the macarons into an oven preheated to 320°F/160°C and turn the temperature down to 265°F/130°C. Bake for about 15 minutes.
- After they cool, spread cream filling on the macarons and sandwich together.
- For this recipe I used kinako buttercream. Just mix together the B ingredients to make it.
- Done. The beautiful pied or foot is a special characteristic of macarons. Macarons are so cute (The photo shows macarons filled with kinako ganache)
So that’s going to wrap it up for this special dish my favorite macaroons (kinako) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
