Macaron Style
I try to make a macaron like sweet with Japanese traditional ingredients; Jouyo-ko (rice flour), Yamaimo (Japanese yam potato and Koshian (red been jam).
I expand a twisted motif of lollipops into the buns' design.
Macaron Style
I try to make a macaron like sweet with Japanese traditional ingredients; Jouyo-ko (rice flour), Yamaimo (Japanese yam potato and Koshian (red been jam).
I expand a twisted motif of lollipops into the buns' design.
Cooking Instructions
- 1
Ingredients for 10 pieces.
- 2
Ray a parchment sheet in the upper part of a steamer. Prepare 20 of 4㎠ parchment sheets.
- 3
Put 30ml (≒2Tbsp) of Water into 10g of Yamaimo power (freeze-dried Japanese Yam). Mix them well. Leave it 20-30min. (It's an alternative ingredient of Grated Yamaimo.)
- 4
Add 80g of sugar into the Yamaimo. Mix them well. Divide the mixture into 2 thirds and 1 third.
- 5
Dissolve red food coloring in a little water and colorize the 1 third of mixture. Leave the 2 thirds without colorizing.
- 6
Put the white Yamaimo mixture into the "Jouyo-ko(rice flour)". Mix them. Put the rice flower onto the yamaimo mixture and fold it. Mix them until the texture becomes like an earlobe. Do the same thing with the red yamaimo mixture and the rest of the rice flour.
- 7
Divide the each dough into 10, as using dusting flour.
- 8
Divide the each color dough of a pair into 2. Make the 1/2 white dough and the 1/2 red dough a bar shape. Put them together and twist.
- 9
Wind it round. Put it on a parchment sheet. (Two circle doughs → A pair)
- 10
Put these doughs in to a steamer. Spray water over them. (Put the lower part of steamer on the heat in advance and prepare.)
- 11
- 12
Pick them out. Cool them with covering cotton cloth.
- 13
Make 10 red beam jam balls.
- 14
Take buns off the sheets. Squash a red bean jam ball and put it between 2 circle buns. Do the same thing and make 10 Macaron like Wagashi.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Wrapped Up Onigiri, Macaron Style Wrapped Up Onigiri, Macaron Style
I really like the popular sweets clay crafting, so I wanted to try it with onigiri.-You can get a bunch of cute stickers from the 100 yen shop. Decorate the onigiri wrappers with your favorite stickers.-It's even more cute if you pack them into a cute box or basket to make them look like sweets. It's also cute in a bento box. Recipe by Mayatan
-
Easy! Macarons (Sakura Flavor) Easy! Macarons (Sakura Flavor)
I love macarons and I have tried many recipes. I can now use this as a gift like for Valentine's Day. I have uploaded articles about macarons on my blog so please visit if you like.http://s.ameblo.jp/kaorun0902/The key is to freeze the egg white. You may also need to adjust the pressure of the macaronage.Wait until the surface of the batter is completely dry before baking. If you have a difficult time piping into the same sizes, draw 2.5 cm circles on a sheet of paper and slide under the baking sheet! Recipe by kaorun92 -
My Favorite Macarons (Kinako) My Favorite Macarons (Kinako)
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 -
Colorful Macarons Colorful Macarons
You'll need a food thermometer for this recipe - Italian meringue
arpik -
French Macarons French Macarons
I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.
-
French Macaron with buttercream French Macaron with buttercream
Best eaten after 2 to 3 days. Keep in an airtight container in a fridge with a medium temperature. neeza -
Frozen Macarons Frozen Macarons
As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.The oven temperature will vary depending on the season (and the room temperature).In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP. -
Matcha Green Tea Macarons Matcha Green Tea Macarons
I love macarons. My husband was going to get them for me for White Day, but it seems they were sold out. I was really sad and disappointed. I had a few eggs left over, so I tried making them myself for the first time in a long time. Making macarons is certainly fun, so I quickly became addicted to making them.This is my method for easy-to-make, moderately sweet and unassuming macarons. I've tried to write each step in as much detail as possible. The most important point is the state of your egg whites and the status of the finished macaronage. Not doing enough macaronage or doing too much will make a difference in the final product so please be careful. You can make the macaron sandwiches with whatever kind of filling you like. I like butter cream macaron sandwiches. For fifteen 3.5 cm [1.4 in]. diameter macarons. Recipe by Yukiline -
Salty Caramel Macarons Salty Caramel Macarons
There are so many different recipes for macarons. The way the texture feels and how the "foot" puffs out depends on the ratio of powdered sugar and granulated sugar. I have failed so many times at making these but have finally found a combination that works.By the way, I use a microwave oven.Don't lose heart even if you fail, you will absolutely someday find the combination, macaronage, and baking style that works for you! Don't give up!After baking for 3 minutes at 200°C, open the oven door to lower the temperature.When baking at 200°C, once the "foot" has puffed out, lower the temperature to 140°C. Recipe by mag44num -
My Original Strawberry Macarons My Original Strawberry Macarons
This is my second attempt at making macarons.The egg whites can be mixed with just 25 grams of sugar as well (though it may be best not to use less than that)The amount of time needed to dry the macarons in Step 8 will depend on the humidity of your room.Batter that has food colouring added will lower the oven temperature. (To make sure that they don't burn, you can cover with aluminium foil halfway through) Recipe by ko-ko -
Rich Bitter Chocolate Macarons Rich Bitter Chocolate Macarons
Using the recipe from Pierre Herme's book "Macaron" as a base, I increased the amount of cocoa mass to enrich the flavor. This recipe aims to create the ultimate moist and rich macaron without using cocoa powder.-If you use fresh egg whites, the macaron shells will crack and the "pied" or "foot" of the macaron will not form properly. You have to use old egg whites.-The success of Italian meringue depends on the temperature of the syrup and when you add the egg white. When you are adding the syrup, even though you are adding it bit by bit, do it quickly! If you do it too slowly, it will clump up. Recipe by yukoz1
More Recipes
Comments