Dublin Core
Title
Ping On Macaron
平安馬卡龍
Subject
Food
vegan food
macaron
Description
It is a macaron which is in the theme of 'Ping On' and sell during the Cheung Chau Da Jiu Festival .It is a kind of vegan food and it contains 10 flavors such as fruit flavor, durian flavor and lemon tea flavor.Like other similar Ping On product,there is a common obvious characteristic which is the red logo 'Ping On' on the macaron.It cost about 15 Hong Kong dollar for each during the festival.
Creator
Keily
Date
2015
Contributor
U CAN COOK resturant
Relation
Ping On Bun
Macaron
Format
Hemisphere
Language
Chinese
Type
Food
Identifier
Ping On macaron 2015
Coverage
Production of first Ping On macaron in 2015
Food Item Type Metadata
Recipe
►3 egg whites1/4 cup
►white sugar
►1 2/3 cups confectioners' sugar
►1 cup finely ground almonds
►white sugar
►1 2/3 cups confectioners' sugar
►1 cup finely ground almonds
Steps
1.Line a baking sheet with a silicone baking mat.
2.Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.
3.Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
4.Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet.
5.If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
6.When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip.
7.Pipe the batter onto the baking sheet in rounds, leaving space between the disks.
8. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
9.Preheat oven to 285 degrees F (140 degrees C).
10.Bake cookies until set but not browned, about 10 minutes;
11.Let cookies cool completely before filling.
12.Stamp or write on the red "Ping On" words
2.Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.
3.Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
4.Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet.
5.If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
6.When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip.
7.Pipe the batter onto the baking sheet in rounds, leaving space between the disks.
8. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
9.Preheat oven to 285 degrees F (140 degrees C).
10.Bake cookies until set but not browned, about 10 minutes;
11.Let cookies cool completely before filling.
12.Stamp or write on the red "Ping On" words
Geolocation
Item Relations
This item has no relations.