Created by: Bobbiesbaking
Project

French Strawberry-Cherry Blossom Macaron

Do you sell this cake? Yes Name of website or online shop Bobbie's Baking Blog Link to website or online shop bobbiesbakingblog.com/blog/2014/01/17/french-strawberry-blossom-macaron-tutorial/ Share a little about the materials, processes, and techniques used to create this cake The Macaron Shells: • 66 grams/2.5 egg whites, divided in half, at least 1 day old separated • 1 grams/a pinch egg white powder, optional & helpful • 1 vanilla bean, scraped for seeds keep skin • 138 grams/ 1 1/8-cup icing sugar • 117 grams/ 1 1/8-cup almond finely ground • 22 grams/ 2-Tablespoons dehydrated strawberry powder Sugar Syrup: • 36 grams/ 1/8-cup water • 135 grams/1 1/8 cup sugar • Vanilla bean, skins only • 66 grams/ 2.5 egg white, about 2.5 eggs whites • 1 grams/pinch egg white powder • 7 grams/ 2-teaspoons superfine sugar • 1grams/ 1/16-teaspoon rouge food colorant • 1 Vanilla Bean • Sakura cherry blossom essence, about 4 drops

You Can Make This

Bobbiesbaking made French Strawberry-Cherry Blossom Macaron with:

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Project Description

Do you sell this cake? Yes Name of website or online shop Bobbie's Baking Blog Link to website or online shop bobbiesbakingblog.com/blog/2014/01/17/french-strawberry-blossom-macaron-tutorial/ Share a little about the materials, processes, and techniques used to create this cake The Macaron Shells: • 66 grams/2.5 egg whites, divided in half, at least 1 day old separated • 1 grams/a pinch egg white powder, optional & helpful • 1 vanilla bean, scraped for seeds keep skin • 138 grams/ 1 1/8-cup icing sugar • 117 grams/ 1 1/8-cup almond finely ground • 22 grams/ 2-Tablespoons dehydrated strawberry powder Sugar Syrup: • 36 grams/ 1/8-cup water • 135 grams/1 1/8 cup sugar • Vanilla bean, skins only • 66 grams/ 2.5 egg white, about 2.5 eggs whites • 1 grams/pinch egg white powder • 7 grams/ 2-teaspoons superfine sugar • 1grams/ 1/16-teaspoon rouge food colorant • 1 Vanilla Bean • Sakura cherry blossom essence, about 4 drops

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