I made a simple but delicious milk macaron ~ I did a little cute by drawing Charlie Brown’s face on a coquette with no natural pigmentation.
It’s a buttercream made with condensed milk and fresh cream.
I can make it simple without a complicated process, so I think it was easy and comfortable ~
It was cute and cute because I drew an expression on the macaroon.
If you eat macaroons immediately, you can enjoy the crispy skewer taste. If you put it in an airtight container and ripen it in the refrigerator, you can enjoy it.
Sift almond flour and sugar powder twice. (Please discard the coarse almond powder leftover in the sieve to make a smooth skewer~)
Whip the egg white and, when a large bubble rises, divide the sugar and whip it to make a solid meringue.
After adding the powder, mix it with macaroni, and put it in a squeeze bag when it reaches the level of heavy swelling and falling.
Pan and flatten in an oven pan, and dry for 30 minutes at room temperature until a film is formed on the surface of the macaron and does not contact when touched by hand.
Bake and cool for 15 minutes in an oven preheated to 140 degrees.
Gently loosen the unsalted butter, add sugar powder, whip it until white and rich bubbles appear for about 5 minutes, then add fresh cream and whip.
Add condensed milk and vanilla bean paste, mix, put it in a milking bag, and sand it on a knot.
