Emojoie Cuisine: https://www.youtube.com/user/emojoie
Apple strudel video: https://youtu.be/pUp0q8HEovo
INGREDIENTS FOR 30 MACARONS:
100g ground almonds
10g cocoa powder, unsweetened
100g icing sugar
100g caster sugar
250g dark chocolate, chopped (60% min)
125g unsweetened almond milk
– Simmer the aquafaba over a medium heat, reduce it down to 80g, and set aside to cool.
– Sift together the ground almonds, the cocoa powder and the icing sugar, and stir to combine them.
– Whisk the aquafaba to soft peaks. Place the caster sugar and the water into a saucepan, bring to the boil over a medium heat, and cook until the temperature reaches 115°C (240°F).
– When the right temperature is achieved, carefully pour the sugar syrup down the side of the mixing bowl with the aquafaba, while whisking on medium speed.
– Once all the syrup has been incorporated, increase the speed to high, and keep whisking until firm peaks are achieved. Add all the dry ingredients at once into the bowl, draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
– Continue folding and turning, scraping down the bowl, until the batter a thick, ribbon-like consistency as it falls from the spatula.
– Transfer the mixture to a pastry bag fitted with a 1cm round tip, and pipe small 3-4cm circles onto a baking sheet. Tap the baking sheet twice against the counter to release any air bubbles, or pierce the air bubbles with a toothpick.
– Sprinkle some cocoa powder on the shells, and let them sit at room temperature for 90 minutes, or until no longer sticky to the touch.
– Place the chocolate into a bowl, heat the almond milk, pour it over the chocolate, and stir the ingredients together until glossy and smooth. Cool down at room temperature before using.
– Once the shells are ready, preheat the oven to 120°C (250°F), bake them for 30 minutes, and let them cool down completely. Peel the shells off the mat and sandwich them with a thin layer of filling.
– Place the prepared macarons in an airtight container, and let them sit at room temperature for 6 hours (or overnight), to make the shells softer and of the right consistency.
Cooking Equipment US:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/2p5jdFB
Frying Pan: http://amzn.to/2oxW0IR
Santoku Knife: http://amzn.to/2pgAU1y
Chef’s Knife: http://amzn.to/2oGumM8
Utility Knife: http://amzn.to/2ohEG9l
Microplane Zester: http://amzn.to/2p6wo80
Silicone Spatula Small: http://amzn.to/2nON0lz
Silicone Spatula Large: http://amzn.to/2oybflb
Silicone Spatulas Set: http://amzn.to/2p5euDP
Silicone Deep Spoon Small: http://amzn.to/2p5eNyA
Silicone Deep Spoon Large: http://amzn.to/2pmEg3e
Kitchen Scale 1: http://amzn.to/2pmyHSq
Kitchen Scale 2: http://amzn.to/2oKvIW7
Precision Scale: http://amzn.to/2pmlMzQ
Cooking Equipment UK:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/1jxu9nW
Frying Pan: http://amzn.to/1POXlA5
Santoku Knife: http://amzn.to/2nM2eYp
Chef’s Knife: http://amzn.to/2otIvdk
Utility Knife: http://amzn.to/2pCWUDr
Microplane Zester: http://amzn.to/2oz2s5W
Silicone Spatula Small: http://amzn.to/1m3o6Je
Silicone Spatula Large: http://amzn.to/2oejmlS
Silicone Deep Spoon Small: http://amzn.to/2oeb0Le
Silicone Deep Spoon Large: http://amzn.to/2pCZw4a
Kitchen Scale 1: http://amzn.to/1Ry1A9e
Kitchen Scale 2: http://amzn.to/2oe8V1M
Precision Scale: http://amzn.to/2piTvwY
CONNECT WITH US:
★Amazon Prime Series: http://thevgncnr.co/22CiNyR
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