Corn Cheese Macaron Recipe | Savory macaron

Today I made corn cheese macarons. It is a savory macaron where sweet and salty tastes coexist, so it is very addictive. If you are tired of ordinary macarons, make sure to try them! It’s delicious 🙂

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Corn Cheese Macaron Recipe | Savory macaron

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Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 12 min

TOTAL TIME: 1 hr 12 min

4 SERVING

Ingredients:

Macaron Shell
1.65 oz. Egg whites
1.65 oz. Sugar
2.15 oz. Almond flour
2.15 oz. Powdered sugar

Directions:

Macaron Shell: Make a firm peak meringue by adding sugar into cold whites three times.

Add sifted almond powder and powdered sugar to the meringue and lightly fold with a spatula.

Spread the batter as if pressing against the sides of the bowl and gather. * Refer to the video for the proper consistency of the batter.

Pipe the batter in a circle with a diameter of 3.2~3.3cm. (Use of 804 piping tip) Spread the batter by tapping the pan so that it spreads to the desired diameter and thickness.

Dry the surface for 30 minutes to 1 hour until the surface is dry and matte.

Bake at 302 °F/150 °C for 12 minutes. (Wiswell Enhance Oven) * The baking time and temperature vary widely depending on the oven you use. Make sure to adjust the time and temperature to suit your oven.

After the baked macaron shells are completely cooled, remove them from the sheet paper. * If you want to store the macaron shells themselves, freeze them. Just put it in the refrigerator for a while before use, then move it back to room temperature for use.