Ingredients
- 105g Almond powder
- 100g Powdered sugar
- 80g Egg white
- 75g Sugar
- Food coloring (red, black, green)
- 25g Egg yolk
- 20g Sugar
- 2g Vanilla bean paste
- 10g Corn starch
- 130g Hot milk
- 65g Unsalted butter
- 35g Powdered sugar
- Icing (20g powdered sugar + 4g lemon Juice)
Instructions
- Mix egg yolk, sugar and vanilla bean paste, add cornstarch and mix, then pour in hot milk little by little and mix.
- Cover with cling film and heat in the microwave for 2 minutes, mix, cover again with cling wrap and cook for 2 minutes, mix, cool at room temperature and cool in the refrigerator.
- Mix almond powder and sugar powder and sieve to prepare.
- While whipping the egg whites, when large bubbles appear, divide the sugar into 3 batches and whip until the meringues stand up. After whipping, clear the bubbles at low speed for about 2 minutes to finish.
- Sift the powder one more time and mix it. When it is mixed to some extent, pour 1/4 of the dough into two bowls.
- Make macaronage on the white dough to adjust the consistency, add color to the prepared dough, and make macaronage to make the red and green dough shiny.
- Mix the red and white dough in a piping bag and put the green dough in the same way.
- After panning and flattening it in an oven pan, dry it at room temperature until the surface is dry (about 40 minutes), then bake in an oven preheated to 150 degrees for 10 minutes, lower the temperature to 140 degrees, bake for another 10 minutes, and cool.
- Soften unsalted butter, add sugar powder, whip for about 5 minutes until bright color, add cooled custard cream and mix.
- Squeeze cream on the macarons in order of size, and then sprinkle with icing and powdered sugar for decoration.
