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@1sfrt_: كله من مروان #moon #fyp #هيا_مرعشلي #انس_طيارة #عايض هذا المحتوى محفوظة لـ شاهد وMBC، ويُنشر مع الإشارة إلى المصدر @MBC Shahid @MBC1 @MBC GROUP | حب ع ورق

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Region: SA
Thursday 06 August 2026 10:49:20 GMT
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Comments

_wrd2
Ward :
هو ليه تركها؟ عشان اهلها او ايش!
2026-08-06 16:12:03
3
baneenh7
بَ :
مااحب شخصيته وكمية اليأس والجبن اللي بشخصيّته مستفز
2026-08-07 00:31:19
1
slllxh6
الــعــيــن🌺. :
يستاهل اوس و مابسامحه بعد انا
2026-08-06 18:49:00
2
muniraa521
M🇸🇦 :
خلاص خلوها تدري وتعرف تعبت نفسيا وجسديا
2026-08-08 16:59:55
0
fatmaart10
✨️FATMA✨️🇴🇲 :
وين تتابعونه😔
2026-08-06 22:20:18
0
user81726092361462
Prof Boul :
قهروني من اللي صاير معهن حرام ومالن زنب
2026-08-06 16:15:05
1
xe3i3
نواف الأمير :
هو ليه تركها؟ عشان اهلها او ايش!
2026-08-06 17:26:00
1
zayanb581
الحمد لله :
ليش يااوس
2026-08-06 15:19:07
1
zayanb581
الحمد لله :
😞😞😞😞
2026-08-06 15:19:00
0
45ygg5
💚🧡💛💚🖤🩶🤍45ygg :
😭😭😭
2026-08-07 07:13:13
0
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Replying to @martaa_272 Raspberry macaron filling recipe below! 150g fresh or frozen raspberries 30g sugar 80g heavy whipping cream 227g white chocolate (chopped or chips) 5-6g freeze dried raspberries (finely ground in food processor or coffee grinder) Tall container (I used 1 qt) Immersion blender Shallow dish Plastic wrap 1. Simmer raspberries and sugar in small saucepan until berries break down and most of the water content has evaporated. Stir regularly. Mixture should be thick like warm jam. Strain through sieve and set aside. 2. Scald cream in microwave or on stove and add to your seedless berry puree. Mix to combine. 3. Pour hot mixture over white chocolate and add freeze dried raspberry powder. Let it sit for a minute to warm the chocolate. 4. Use immersion blender to emulsify your ganache until smooth. 5. Let ganache set up in shallow container covered with plastic wrap until cool. Plastic wrap needs to touch the surface of the ganache to prevent a film from forming. Happy baking! 💕
Replying to @martaa_272 Raspberry macaron filling recipe below! 150g fresh or frozen raspberries 30g sugar 80g heavy whipping cream 227g white chocolate (chopped or chips) 5-6g freeze dried raspberries (finely ground in food processor or coffee grinder) Tall container (I used 1 qt) Immersion blender Shallow dish Plastic wrap 1. Simmer raspberries and sugar in small saucepan until berries break down and most of the water content has evaporated. Stir regularly. Mixture should be thick like warm jam. Strain through sieve and set aside. 2. Scald cream in microwave or on stove and add to your seedless berry puree. Mix to combine. 3. Pour hot mixture over white chocolate and add freeze dried raspberry powder. Let it sit for a minute to warm the chocolate. 4. Use immersion blender to emulsify your ganache until smooth. 5. Let ganache set up in shallow container covered with plastic wrap until cool. Plastic wrap needs to touch the surface of the ganache to prevent a film from forming. Happy baking! 💕

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