My Favorite Macarons (Kinako)

Name: My Favorite Macarons (Kinako)
Yield: 15 servings
Cuisine: American
Ingredients: 30 grams Egg white; 30 grams Granulated sugar; 30 grams A Almond powder; 30 grams A Powdered sugar; 2 grams A Kinako; 30 grams B Unsalted butter; 5 grams B Powdered sugar; 1 tbsp B Kinako

cookpad.japan @cookpad_jp

This is the second version of my favorite macaron recipe. I like slightly sweetened macarons, so I filled these macaron sandwiches with a slightly sweetened kinako buttercream. When you bite into one of these, the kinako flavor is amazing.

This recipe is only a simple explanation of how to make macarons. Macarons are a delicate dessert, so if you want to know more details about how to make them, refer to my other macaron recipe (My Favorite Macarons (Matcha). Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

15 servings

30 gramsEgg white
30 gramsGranulated sugar
30 gramsA Almond powder
30 gramsA Powdered sugar
2 gramsA Kinako
30 gramsB Unsalted butter
5 gramsB Powdered sugar
1 tbspB Kinako

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Steps

1

Here are the ingredients for the batter: the egg whites, the granulated sugar, and the sifted A ingredients.
2

Make a French meringue with stiff peaks.
3

Fold in the A ingredients in 2 batches.
4

Mix lightly so the delicate meringue aren't crushed. The batter will be fluffy.
5

Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.
6

Continue the "macaronnage" mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.
7

The finished batter will be shiny and smooth.
8

Pipe the batter into any size macarons you desire. Remove any air bubbles and then sprinkle kinako roasted soy flour (not listed).
9

Let the macarons dry out until the batter does not stick to your finger when you touch them.
10

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.
11

After they cool, spread cream filling on the macarons and sandwich together.
12

For this recipe I used kinako buttercream. Just mix together the B ingredients to make it.
13

Done. The beautiful "pied" or "foot" is a special characteristic of macarons. Macarons are so cute (The photo shows macarons filled with kinako ganache)