On the basis of the basic stuffing, you can add a variety of flavors, neutralize the sweetness of macarons, and mix with different flavors of macarons, fillings, into a different taste. Because many people in the group did not know the state of the egg milk filling, they took the process deliberately, but it was a bit fuzzy, I hope to understand. The egg yolk filling is mellow and the amount of butter is not much. The yolk is more hygienic after heating. The most classic custard stuffing is lemon egg yolk filling, lemon peel and lemon juice in the whipped cream, which is excellent in neutralizing the sweetness of macarons, very refreshing and delicious. But today's demonstration is the raspberry egg milk stuffing, the color is not fresh enough, and there will be opportunities to make up the map later. More macaron questions welcome to join the colorful macarons group 50485561 to talk about baking food life
Weigh the material. Light creamed egg yolks are placed in a non-stick pan. The butter softens.
Medium and small fires, while constantly stirring the custard.
This is the most critical time. When you keep stirring in a circle, the custard will become more and more viscous. When you stir it, you can leave the side of the pot. This process does not take a long time.
Leave the fire, cool to the hand temperature, add butter and raspberry jam, and mix the egg beater at medium speed. My raspberry jam has granules that don't look smooth enough. It will be a little scary, don't be afraid, that's it, put it in the refrigerator.
After about an hour, the egg yolk stuffing is thick. If it feels rough, you can use the egg beater to make it smooth, and the spoon can be smashed.
Put it into the flower bag and squeeze it onto the macaron with a suitable flower mouth. The state is very stable, ^_^, the shape is also very simple.
The egg yolk is darker in color, so the color is not too bright. It is suitable for yellow or other dark colors.