@thanh_nhanbeauty98: Cái nét ngông năm nào giờ đã k còn hahaaaaa #xh #fyp

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Saturday 30 November 2024 04:51:00 GMT

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tanbenny325 :

🥰🥰🥰

2024-11-30 06:02:31

1

GiangHoang97 :

🤭🤭🤭

2024-11-30 05:12:54

1

hjhj :

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2024-11-30 05:05:03

1

thanhquyet9x :

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2024-11-30 04:56:16

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Bé Bửi🥂 :

Ngầu đét😆

2025-01-11 12:14:42

0

Võ Hoàng Ngọc :

😁

2024-12-07 12:50:04

0

Cojack 🇩🇿🇫🇷 :

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2024-12-04 15:03:22

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Nam Nguyen :

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2024-12-04 01:40:53

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thi🌾bạc.liêu🤗☺️ :

😘😘😘😍

2024-12-02 02:57:48

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Lê Thọ :

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2024-12-01 16:02:47

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Dương David :

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2024-11-30 14:24:15

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phat :

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2024-11-30 13:25:07

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user202719 :

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2024-11-30 09:37:00

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🐉🐲Cậu Út🐲🐉 :

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2024-11-30 07:55:47

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Thiên Ma :

woa xjnh lạ nha 🤭🤭🤭

2024-11-30 06:45:48

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nguyễn hoàng sơn 1992 :

🥰🥰🥰

2024-11-30 05:49:49

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Vinh 92F1 :

Lại đi báo nữa🥰

2024-11-30 05:23:39

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Tien Minh Ho :

ả ta ₫ẹp 🤭🤭🤭

2024-11-30 05:18:35

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Trần Đức Sơn :

🥰🥰🥰🥰

2024-11-30 05:18:21

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Chocolate Macarons 🍫 Macaron Shells Ingredients (makes ~20–24 macarons): • 90g egg whites (room temp, aged optional) • 100g caster sugar • 90g icing sugar • 85g superfine almond flour (sifted) • 15g unsweetened cocoa powder (Dutch-process preferred) • 1/4 tsp cream of tartar or 1/2 tsp lemon juice (optional stabiliser) Instructions: 1. Prep trays with parchment or silicone mats. Sift almond flour, icing sugar, and cocoa powder together twice. Set aside. 2. Make the meringue: Whisk egg whites until foamy. Add cream of tartar or lemon juice. Gradually add caster sugar while whipping until stiff, glossy peaks form. 3. Macaronage: Fold in the dry ingredients in thirds. Mix until the batter flows like lava and ribbons disappear in 8–10 seconds. 4. Pipe & rest: Pipe 1.5” rounds. Tap trays firmly to remove air bubbles. Rest both trays at room temperature for 30–60 minutes, until the tops are dry to the touch. 5. Bake one tray at a time: • Temperature: 140°C (284°F) • Time: 14–16 minutes • Use the middle rack only • Cool completely before removing from tray Chocolate Ganache Ingredients: • 100g dark or semi-sweet chocolate (60–70%), finely chopped • 50ml double cream Instructions: 1. Heat cream in a small saucepan until just simmering — do not boil. 2. Pour hot cream over the chopped chocolate. Let sit for 1 minute. 3. Stir gently until smooth and glossy. 4. Cool at room temp for 10–15 mins, then chill in the fridge for 15–25 mins, stirring every 5 minutes. 5. Pipe when the ganache reaches a firm, frosting-like texture that holds a clean shape. Assembly & Maturation 1. Pair similar-sized shells. 2. Pipe a swirl or dollop of ganache onto one shell and sandwich with the other. 3. Store in an airtight container in the fridge for 12–24 hours. 4. Bring to room temp before serving for that perfect chewy texture. #baking #cooking #tutorial #FoodTok #fyppage #bakingtok #fyp #Recipe #asmrfood #macarons #chocolate

Chocolate Macarons 🍫 Macaron Shells Ingredients (makes ~20–24 macarons): • 90g egg whites (room temp, aged optional) • 100g caster sugar • 90g icing sugar • 85g superfine almond flour (sifted) • 15g unsweetened cocoa powder (Dutch-process preferred) • 1/4 tsp cream of tartar or 1/2 tsp lemon juice (optional stabiliser) Instructions: 1. Prep trays with parchment or silicone mats. Sift almond flour, icing sugar, and cocoa powder together twice. Set aside. 2. Make the meringue: Whisk egg whites until foamy. Add cream of tartar or lemon juice. Gradually add caster sugar while whipping until stiff, glossy peaks form. 3. Macaronage: Fold in the dry ingredients in thirds. Mix until the batter flows like lava and ribbons disappear in 8–10 seconds. 4. Pipe & rest: Pipe 1.5” rounds. Tap trays firmly to remove air bubbles. Rest both trays at room temperature for 30–60 minutes, until the tops are dry to the touch. 5. Bake one tray at a time: • Temperature: 140°C (284°F) • Time: 14–16 minutes • Use the middle rack only • Cool completely before removing from tray Chocolate Ganache Ingredients: • 100g dark or semi-sweet chocolate (60–70%), finely chopped • 50ml double cream Instructions: 1. Heat cream in a small saucepan until just simmering — do not boil. 2. Pour hot cream over the chopped chocolate. Let sit for 1 minute. 3. Stir gently until smooth and glossy. 4. Cool at room temp for 10–15 mins, then chill in the fridge for 15–25 mins, stirring every 5 minutes. 5. Pipe when the ganache reaches a firm, frosting-like texture that holds a clean shape. Assembly & Maturation 1. Pair similar-sized shells. 2. Pipe a swirl or dollop of ganache onto one shell and sandwich with the other. 3. Store in an airtight container in the fridge for 12–24 hours. 4. Bring to room temp before serving for that perfect chewy texture. #baking #cooking #tutorial #FoodTok #fyppage #bakingtok #fyp #Recipe #asmrfood #macarons #chocolate

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