Making Giant Candy / How To Make Colorful Macarons Decorating Ideas / Japanese Street Food / Motti

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In our today’s video we’ll create one more amazing maxi size dessert! It would be delicious and colorful macarons and motti! A real gift for sweet lovers)

1. Maxi macarons
● 4 pounds of almond flour
● 4 pounds of powdered sugar
● 50 eggs (40 for macarons and 10 for lemon curd)
● 4 ¾ pounds of sugar (4 pounds of syrup and ¾ pound for white icing)
● 21 ounce of water
● 5 lemons
● 5 limes
● 1 ½ ounces of corn starch
● 2 pounds of dark chocolate
● 21 ounce of cream
● 1 pound of butter
● 1 pound of whipped cream
● 1 pound of cream cheese
Separate whites from yolks. Divide whites in three bowls. For the lemon and lime curs grate zest. Squeeze juice out of the halves. Mix the zest with juice and cornstarch.

Cook over medium heat and put in sugar. Wait for it to dissolve. Turn on the maximum heat and crack in eggs. Stir it till it completely dissolves. Take it off the stove and add room temperature butter. Cover with plastic wrap and refrigerate it for a few hours.
For the second icing join cream cheese and sugar. Add whipped cream, mix and refrigerate. For the third icing heat up confectionery cream, add a pound of dark chocolate and mix it it it completely melts. Turn off the stove and add butter. Cool it down and refrigerate.
Sieve through almond flour and mix it with powdered sugar… Whip egg whites at the maximum speed so you get soft peaks.... Don’t stop the mixer, pour in a pound of corn syrup. The temperature of the syrup has to be at least 215 degrees F… Keep on whipping and add coloring.
Sieve through almond flour and mix it with powdered sugar. Whip egg whites at the maximum speed so you get soft peaks. Don’t stop the mixer, pour in a pound of sugar syrup. Keep on whipping and add coloring.
Mix whipped egg whites with the dry ingredients. Spread the batter over the tray. Bake in an oven for 25 minutes at 285 degrees F.

2.Maxi mochi
● 6 pounds of rice flour
● 4 pounds of corn starch
● 4 pounds of sugar
● 8 pounds of dried apricots
● 2 pounds of raisins
● 1 pound of dried cherry
● 1 pound of dried cranberry
● 1 pound of nuts
● 10 ounces of sesame seeds
Process dried cherries and cranberries in a blender. Shape a ball, cover it with plastic wrap and refrigerate. Then process nuts.Grind dried apricots and raisins with a meat grinder.Join both masses together. Put the cherry cranberry ball in the center.
Mix rice flour with sugar, water, and food coloring.Microwave for 15 minutes. Make three portions like this. Slightly stir it, sprinkle a silicone mat with cornstarch and put on the dough. Roll it out a bit. Then put the filling on the dough and start wrapping it.

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