Macaron

Overview

I have always heard on the Internet how macarons are difficult to make, how cute and charming they are, so I asked for the source. It turns out that they evolved from macaroons. The formula of macarons is relatively special compared to other biscuits. There is no flour in its raw materials, only sugar. Please read Baidu’s explanation: Macaron ( Macarons (also known as macarons, almond pancakes, girl's breasts) are an Italian dessert made with egg whites, almond flour, white sugar and icing sugar. They are usually sandwiched between two biscuits with fillings such as fruit jam or cream. They are crispy on the outside and soft on the inside. Its origins date back to the 19th century macaroons; macaroons were invented in a monastery in Italy in 1792. The English name is derived from the Italian word Maccarone (meaning almond paste). During the French Revolution, two Carmelite nuns hid in the town of Nancy, baking and selling macaroons to earn living expenses. As a result, she became famous and was called the Macaroon Sisters. The macaroon recipe reached the Akenasi Jews of Europe and became a Passover meal. (This paragraph is taken from Baidu)

Tags

• baking
• children
• afternoon tea
• almond flour
• chocolate
• food coloring
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 If the almonds with skin are ground into powder, the color and particle size may not be ideal, so the almonds are soaked in hot water to facilitate peeling;

   

2. 2 After soaking in water, the skin of the almonds is easier to peel off. Peel off the almond skins one by one, drain the water and absorb the water with a cloth;

   

3. 3 Put it in the oven to dry slightly and turn slightly yellow;

   

4. 4 Put it into a food processor and beat;

   

5. 5 Beat into powder. If you calculate the amount of cake, add the amount of almonds and sugar and beat them together. In this way, the sugar and powder are beaten at the same time, and the almond powder is not easy to produce oil. If you beat all the almonds at one time, do not add sugar. If the particles are not fine enough, beat them in two times;

   

6. 6 Put the egg whites in a clean bowl, add powdered sugar and granulated sugar and beat until small peaks appear on the surface when you lift the food processor, which proves that the beat is almost done. Beat for a while longer;

   

7. 7 Sift the almond flour into the egg whites and mix evenly with a rubber spatula. If you plan to make original and red cakes this time, separate the almond paste into two halves;

   

8. 8 Add two drops of food ingredient into half of the almond paste and stir evenly;

   

9. 9 This is the other half;

   

10. 10 Use a soft rubber tube or flower bag to put the original color almond paste into the mold, and put exactly 10 pieces into the mold. Then clean the injector, fill it with red batter, and put into the mold exactly 10 pieces;

    

11. 11 This is the freshly squeezed almond paste. Let it sit until the paste forms a gluey surface and is not sticky when touched with your hands. It is basically a mirror surface. At this time, you can take it to a preheated oven and bake it at 350°F for 6-9 minutes. After cooling, slowly remove it from the mold;

    

12. 12 Melt the chocolate over water, spread the chocolate on the bottom of each baked cake, then stick the two bottoms of the two cakes together, then cool to room temperature, and it's OK.