Nostalgic Crunch! Jjori Pong Macaron Recipe
Crunchy and Sweet Jjori Pong Bits in Every Bite: A Beloved Signature Macaron
A taste of childhood nostalgia! Introducing a delightful macaron recipe packed with the crunchy sweetness of Jjori Pong. Gift yourself a sweet moment with these irresistibly crisp on the outside and creamy on the inside Jjori Pong macarons. With foolproof meringue techniques (@6921725) and a luxurious Anglaise buttercream recipe (@6925094), anyone can create these masterpieces.
Macaron Shells (Makes approx. 8 macarons)- Finely ground almond flour 46g
- Powdered sugar 42g
- Egg whites 35g (room temperature)
- Granulated sugar 33g
- Brown food coloring, a little
Filling- Ultimate Anglaise Buttercream (@6925094) 75g
- Finely crushed Jjori Pong powder 15g
- Whole Jjori Pong pieces for garnish, a few
- Ultimate Anglaise Buttercream (@6925094) 75g
- Finely crushed Jjori Pong powder 15g
- Whole Jjori Pong pieces for garnish, a few
Cooking Instructions
Step 1
First, sift together the almond flour and powdered sugar twice using a fine-mesh sieve. This process breaks down any lumps and aerates the mixture, resulting in a much smoother macaron shell. Set the sifted dry ingredients aside.
Step 2
In a bowl, add the egg whites and begin whipping with a hand mixer on the lowest speed. Whip until very light foam just starts to form. Avoid starting at a high speed, as this can deflate the egg whites too quickly.
Step 3
Once the egg whites lose their yellow hue and a light foam appears, add one-third of the granulated sugar (33g) and continue whipping at medium speed. Adding sugar gradually helps the meringue become firm and stable.
Step 4
Add another third of the sugar and keep whipping. The meringue should reach a soft peak stage, where the tip of the peak bends slightly when lifted. Be careful not to over-whip at this point.
Step 5
Add the remaining sugar and increase the whipping speed slightly. Continue to whip until stiff peaks form, meaning the peak stands straight up firmly without bending. The meringue should look glossy and very firm. If you invert the bowl, it should not slide out.
Step 6
Gently incorporate a small amount of brown food coloring into the stiffly whipped meringue. Use a spatula to fold it in carefully, taking care not to deflate the meringue. Mix until you achieve the desired Jjori Pong color.
Step 7
Add the sifted almond flour and powdered sugar mixture to the meringue. Sifting the dry ingredients again over the meringue will help create an even finer batter. Sprinkle the dry mixture evenly over the meringue.
Step 8
Using a spatula, gently fold the mixture by scraping from the sides and bottom of the bowl upwards. Fold just until no dry streaks of flour remain. Overmixing can deflate the meringue, causing the macaron shells to spread or crack.
Step 9
Now, it’s time for the macaronage process to achieve the correct batter consistency. Fold the batter by repeatedly turning it over with the spatula. The ideal consistency is when the batter flows like a ribbon off the spatula, without breaking, and slowly incorporates back into the rest of the batter within about 10 seconds. It should neither be too runny nor too stiff.
Step 10
Transfer the finished macaron batter into a piping bag fitted with a plain round tip (about 1cm in diameter). Seal the opening of the piping bag tightly to prevent air from entering.
Step 11
On a baking sheet lined with a silicone mat or parchment paper, pipe out circular batter dots approximately 3.5cm in diameter. Piping with a slight tilt can help create uniform circles. Leave enough space between the piped dots as they will spread during baking.
Step 12
Gently tap the baking sheet on your work surface 2-3 times. This action helps to release any large air bubbles trapped within the batter and flattens the tops, ensuring a smooth shell surface.
Step 13
If you notice any remaining small air bubbles on the surface, carefully pop them using a toothpick. This is the final step to ensure smooth macaron shells.
Step 14
Allow the piped macarons to dry at room temperature for at least 30 minutes. They are ready to bake when you can gently touch the surface and no batter sticks to your finger; it should feel like a thin, dry skin has formed. If the weather is humid or it’s summer, extend the drying time. Proper drying is crucial for developing a smooth top and distinct ‘feet’.
Step 15
Bake in a preheated oven at 150°C (300°F) for 13 minutes. Baking times and temperatures may vary depending on your oven’s specifications, so monitor the macarons closely and adjust as needed. Check that the shells are firm to the touch and the ‘feet’ have developed nicely.
Step 16
While the shells are cooling, prepare the filling. Combine the Anglaise Buttercream (@6925094) with the finely crushed Jjori Pong powder. Mix gently until the powder is well incorporated into the buttercream, ensuring no lumps remain. This step infuses the cream with the distinct Jjori Pong flavor.
Step 17
Once the macaron shells are completely cool, pipe a generous amount of the Jjori Pong buttercream filling onto one shell and sandwich it with another shell. Place the assembled macarons in an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the shells to soften slightly. This resting period is key for a better texture and taste.
Step 18
Your crunchy and sweet Jjori Pong Macarons are ready! Enjoy this delightful treat. They pair wonderfully with a warm cup of tea or coffee.
