Donut Macaron Recipe Sumopocky Handcrafted Bakes

Floral Frosting Coffee & Donut Macarons

The two most popular macaron methods are the French meringue and the Italian meringue method. French meringue is made when egg whites are whipped with sugar until thick and glossy. Italian meringue is made when sugar is cooked to the softball stage and beaten into whipped whites. The Italian meringue is a little trickier but pays off, as it is.

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Donut Macaron Recipe Sumopocky Handcrafted Bakes

To make the buttercream add the butter in the bowl of a stand mixer or large mixing bowl. Mix until light and fluffy, about 5 minutes. Add in powdered sugar one cup at a time and mix until combined. Add in cocoa powder, vanilla and cream and mix on high speed for 6-7 minutes. Place in a piping bag or large Ziplock bag.

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Place the dark chocolate in a large mixing basin and finely chop it. Place the dark chocolate in a large mixing basin and finely chop it. Microwave the heavy cream in a microwave-safe basin for 1-2 minutes, or until warm to the touch but not boiling. Allow for two minutes after pouring over the chopped chocolate.

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Instructions. Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes. Measure out your granulated sugar in a small bowl; set aside. Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.

Floral Frosting Coffee & Donut Macarons

For the jelly buttercream, beat butter until smooth in a medium mixing bowl with an electric mixer and then add icing sugar and beat on high until light and fluffy, around 4 minutes. Add raspberry jam and beat until combined, you can adjust to taste. When smooth, scoop into a piping bag and chill in the fridge.

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Directions: [For Donut Macaron Shells] 1. In a large bowl, sift the ground almonds, icing sugar and cocoa powder. 2. In a separate bowl, make the meringue. Beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute) 3. Gradually add the sugar 1/4 at a time.

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Step Eight: Bake the macarons at 300°F for 13 to 15 minutes (depending on the size). Step Nine: Allow the macarons to cool completely before transferring to a cooling rack.Step Ten: While the macarons cool, make the filling. Combine all the filling ingredients together in a bowl and beat until fluffy and creamy.

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Take off heat. Once cooled, place in the fridge to macerate overnight. The next day, pour the mixture through a strainer. Keep 50 grams of the macerated cream for our current use. Chop up chocolate into small pieces, place in a bowl with the butter. Bring the 50 grams of macerated cream to a light simmer.

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Chop the white chocolate and the donut and place into the base of a food processor (or cup of a bullet blender). Heat cream in a microwave safe bowl for 30 seconds at a time until bubbling. Pour hot cream over the chocolate and donut and cover. Leave to sit for 5-10 minutes.

Donut Macaron Recipe Sumopocky Handcrafted Bakes

Top 10 Best Macarons in Los Angeles, CA - March 2024 - Yelp - Bottega Louie, Artelice Patisserie, Somemore LA, Macarons by Mila Pastry, Verón, Ladurée - Beverly Hills, Royal Macaron, Joy and Sweets, Bottega Louie - WEHO, Concerto Bakery

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Pipe the shells. Transfer the batter to the 16 inch pastry bag. Holding the pastry bag at a 90° angle, pipe the macarons according to the template. Let the macarons rest until they form a skin and are no longer sticky. While the macarons are resting, preheat the oven to 300°-305°F.

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Set the mixture aside. In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes. Sift the almond flour mixture over the egg whites.

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Arrange your oven rack to the middle position and preheat your oven to 300°F/150°C. Bake the macarons, one baking sheet at a time, for 12-14 minutes each. Let the macarons cool completely on the baking sheet for at least 30 minutes before touching or removing them.

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Place second macaron shell on top of the frosting and jam to create a sandwich, then add one more dollop of raspberry jam the center of each macaron to complete the look of the jelly donuts. Transfer to the fridge to mature for at least 2 hours and up to 24.

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Add in a pinch of cream of tartar and continue to mix on a medium speed for 1 minute. Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Add in a small drop of yellow gel food coloring at this point, then increase the mixing speed to a medium high speed (speed 6 on a Kitchenaid Mixer).