Heart-shaped macarons

Overview

Heart-shaped macarons, very cute. With a girly dreamy atmosphere... Macaron (French: Macaron, French pronunciation: [makaˈʁɔə]), also known as macaron, French pancake, is a French dessert made with egg whites, almond powder, white sugar and icing sugar. It is usually filled with fruit jam or cream between two biscuits. Its origins can be traced back to almond pancakes in the 19th century. After this sweet is baked, it is based on a round flat-bottomed shell, coated with mixed egg whites, and finally added with a hemispherical upper shell to form a round compact dessert with a rich taste. It is the most local delicacy in the Vienne province in western France. This kind of snack can also be occasionally seen in northeastern France. The word Macaron is originally French, but its actual pronunciation is closer to Macaron. Macarons are the result of transliteration using English pronunciation.

Tags

• baking
• western-style banquet
• afternoon tea
• almond flour
• pigments
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Prepare all the materials...weigh out the required weight..

   

2. 2 Put the almond powder and icing sugar together in a food processor and pulse to make it more delicate.

   

3. 3 The mixed powder needs to be sieved twice...

   

4. 4 The sifted almond flour is very fine and fluffy....

   

5. 5 Beat the egg whites into a water-free and oil-free egg-beating bowl and beat.... During this period, after making fish-eye bubbles, add fine sugar in two batches....

   

6. 6 Beat the egg whites until they form stiff peaks and the whisk has an unbent tip....

   

7. 7 Add the sifted almond flour and powdered sugar mixture in two batches....Use a spatula to mix evenly each time....Mix in a J-shape. You can mix and press at the same time....

   

8. 8 The mixed batter slides down like ribbons.

   

9. 9 Add the pigment of your favorite color....

   

10. 10 Put it into a disposable piping bag, and put a small round piping nozzle into the front end,

    

11. 11 Today I piped it on oilcloth because I wanted to pipe it into a heart shape... First, I used a piping tip as shown in the picture... and tilted it slightly to extrude one side. . . Squeeze out the other side in the same way. . . . After slowly spreading, a small peach heart emerged. . . .

    

12. 12 Well squeezed. . . Okay. I am handicapped type. . . I believe that your skillful hands will operate it better. . . Maybe those who have a heart-shaped mold can use the mold first instead of painting the heart-shaped pattern for easier operation. . . .

    

13. 13 Put it in the oven and select the fermentation setting for about 30 minutes. Remember to open the oven door. Gently press the crusted macarons with your fingers. The surface will be obviously crusty and elastic. At this time, we can take out the macarons. Preheat the oven... I set the heat to 175. Preheat the heat to 150..

    

14. 14 After preheating, change the upper heat to 150 degrees and the lower heat to 125 degrees. Place the baking pan on the middle layer. There should be a baking pan under the oilcloth, but I forgot. . . The skirt that comes out without a baking sheet will be smaller. . Here I will explain it to you guys. .

    

15. 15 Hem for about two minutes. . Already very beautiful. . . .

    

16. 16 About four minutes. The skirt is perfect and has been set...immediately change the temperature to 110 degrees up and down and 90 degrees down. Continue baking for 8-10 minutes.

    

17. 17 Finished product picture. . . .

    

18. 18 Finished product picture. . . .

    

19. 19 Finished product picture. . . .