@nanaytoys: Nyetok lagi aja, buku tulis satu pack isi 10 buku tulis, murce. #bukutulis #bukutulissekolah #bukumurah #bukucatatan #bukusekolah

Nanaytoys
Nanaytoys
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Friday 23 October 2026 12:13:09 GMT
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strawberry shortcake macarons 🍓 Indulge in the sweetness of the season with my strawberry shortcake macarons made with @Oishii #ad  Each bite features a dreamy filling of whipped cream and strawberry jam, topped with the unparalleled luxury of a fresh Oishii Berry  The perfect holiday treat to delight your guests or elevate your dessert table. RECIPE 1. Whisk 212g almond flour with 212g confectioners sugar. Try to break up any large lumps. Add 82g egg whites and stir in completely with a spatula. Set aside. 2. Add 90g egg whites with 236g sugar to the bowl of stand mixer. Place over a pot of simmering water and whisk until it reaches 165F. 3. Attach bowl to stand mixer and whisk until it reaches medium peaks. Fold meringue into mixture from step 1 with a few drops of red food coloring until the batter is more fluid and you can draw a figure 8 with the batter. 4. Transfer to a piping bag fitted with a 1/2” tip and pipe out equal-ish 1.5” circles on 2 parchment lined sheets. Drop the sheets down and bag out air bubbles. Bake in a 400F oven one sheet at a time for 10 minutes. 5. Whip 1 cup of heavy cream with 4 oz of mascarpone and 2 tbsp powdered sugar until stiff peaks. Pipe a bulls-eye of whipped cream on the bottom of a macaron shell. Drop a dollop of strawberry jam in the center. Sandwich the macaron with another half. 6. Melt some white chocolate and garnish the macaron with an Oishii Berry.. . . #Recipe #viral #layercake #privatechef #aesthetic #funfetti #cookbook #macarons #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #birthdaycake #eastvillage #macaron #frosting #cake #oishii #christmasdessert #christmas #strawberry
strawberry shortcake macarons 🍓 Indulge in the sweetness of the season with my strawberry shortcake macarons made with @Oishii #ad  Each bite features a dreamy filling of whipped cream and strawberry jam, topped with the unparalleled luxury of a fresh Oishii Berry  The perfect holiday treat to delight your guests or elevate your dessert table. RECIPE 1. Whisk 212g almond flour with 212g confectioners sugar. Try to break up any large lumps. Add 82g egg whites and stir in completely with a spatula. Set aside. 2. Add 90g egg whites with 236g sugar to the bowl of stand mixer. Place over a pot of simmering water and whisk until it reaches 165F. 3. Attach bowl to stand mixer and whisk until it reaches medium peaks. Fold meringue into mixture from step 1 with a few drops of red food coloring until the batter is more fluid and you can draw a figure 8 with the batter. 4. Transfer to a piping bag fitted with a 1/2” tip and pipe out equal-ish 1.5” circles on 2 parchment lined sheets. Drop the sheets down and bag out air bubbles. Bake in a 400F oven one sheet at a time for 10 minutes. 5. Whip 1 cup of heavy cream with 4 oz of mascarpone and 2 tbsp powdered sugar until stiff peaks. Pipe a bulls-eye of whipped cream on the bottom of a macaron shell. Drop a dollop of strawberry jam in the center. Sandwich the macaron with another half. 6. Melt some white chocolate and garnish the macaron with an Oishii Berry.. . . #Recipe #viral #layercake #privatechef #aesthetic #funfetti #cookbook #macarons #newyorkfood #cookies #nyc #newyork #cookie #nytcooking #cookies #nycfoodie #nycfoodblogger #nycfood #birthdaycake #eastvillage #macaron #frosting #cake #oishii #christmasdessert #christmas #strawberry

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