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توكلت على الله 313
توكلت على الله 313
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Wednesday 08 October 2025 02:58:43 GMT
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Replying to @KatCooks  Jujube and Black Sesame Macaron. I would’ve lost an arm making this without a mixer😅 Recipe:  Ingredients: Macaron Shells:
▢ 60g egg whites (around 2 eggs)
▢ 60g granulated sugar
▢ ¼ tsp cream of tartar
▢ 90g almond flour
▢ 90g powdered sugar Filling:
▢ 8 tbsp butter, divide into 4 tbsp portions
▢ 1 cup jujubes (Red Dates), coreless
▢ ⅓ cup powdered sugar (for jujube filling)
▢ 1 tbsp sesame paste
▢ ⅓ cup powdered sugar (for black sesame filling) Instructions: For the Shells: 1. Sift almond flour and powdered sugar. Set aside. 2. Whisk egg whites, sugar, and cream of tartar over a double boiler until warm and sugar dissolves (~120°F/50°C). 3. Whip mixture with a mixer to stiff, glossy peaks. 4. Fold in dry ingredients and add food coloring here. macaronage until batter flows like lava. 5. Pipe onto parchment-lined trays or silicone baking mats 6. Tap trays firmly on counter. Rest until shells are dry to the touch (30-60mins). 7. Bake at 300°F (150°C) for 12-17 minutes. Cool completely. For Jujube Filling: 1. Cook coreless jujubes in water until soft. Drain and blend into a smooth paste. Let cool. 2. Whip 4 tbsp butter with ⅓ cup powdered sugar until smooth. 3. Fold cooled jujube paste into whipped butter. Mix for a bit longer until smooth. Adjust sugar level if needed. For Sesame Filling: 1. Whip 4 tbsp butter with ⅓ cup powdered sugar until smooth 2. Fold in sesame paste. Whip a little more until completely smooth. Adjust sugar level.  3. Pipe both fillings onto cooled macaron shells and sandwich. Rest filled macarons in the fridge for 24 hours before serving. #bonappetityourmajesty #macaron #blacksesame #jujube #kdrama
Replying to @KatCooks Jujube and Black Sesame Macaron. I would’ve lost an arm making this without a mixer😅 Recipe: Ingredients: Macaron Shells:
▢ 60g egg whites (around 2 eggs)
▢ 60g granulated sugar
▢ ¼ tsp cream of tartar
▢ 90g almond flour
▢ 90g powdered sugar Filling:
▢ 8 tbsp butter, divide into 4 tbsp portions
▢ 1 cup jujubes (Red Dates), coreless
▢ ⅓ cup powdered sugar (for jujube filling)
▢ 1 tbsp sesame paste
▢ ⅓ cup powdered sugar (for black sesame filling) Instructions: For the Shells: 1. Sift almond flour and powdered sugar. Set aside. 2. Whisk egg whites, sugar, and cream of tartar over a double boiler until warm and sugar dissolves (~120°F/50°C). 3. Whip mixture with a mixer to stiff, glossy peaks. 4. Fold in dry ingredients and add food coloring here. macaronage until batter flows like lava. 5. Pipe onto parchment-lined trays or silicone baking mats 6. Tap trays firmly on counter. Rest until shells are dry to the touch (30-60mins). 7. Bake at 300°F (150°C) for 12-17 minutes. Cool completely. For Jujube Filling: 1. Cook coreless jujubes in water until soft. Drain and blend into a smooth paste. Let cool. 2. Whip 4 tbsp butter with ⅓ cup powdered sugar until smooth. 3. Fold cooled jujube paste into whipped butter. Mix for a bit longer until smooth. Adjust sugar level if needed. For Sesame Filling: 1. Whip 4 tbsp butter with ⅓ cup powdered sugar until smooth 2. Fold in sesame paste. Whip a little more until completely smooth. Adjust sugar level. 3. Pipe both fillings onto cooled macaron shells and sandwich. Rest filled macarons in the fridge for 24 hours before serving. #bonappetityourmajesty #macaron #blacksesame #jujube #kdrama

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