Four different things--coffee sugar cookies--failed macarons
Overview
A little coffee, a little cake flour, more sugar, a little egg white, simply mix, dry a little, and bake. It's a bit different: it's not a peach cake (although it looks a bit similar), it's not a meringue cake (the meringue cake should not have so much sugar, and the powder should be more appreciated), it is not a macaron (no skirt, cracked, ugh...), and it is not a coffee cookie (no operations such as butter whipping). It is said that the skirt of the macaron was originally baked when the macarons were baked. The crust accidentally dried out and the temperature difference between the upper and lower parts of the oven resulted in the skirt effect. However, it is not easy to make such a beautiful mistake and turn it into an accident.
Tags
Ingredients
Steps
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Mix coffee powder and cake powder. Weigh the egg whites and sugar.
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Beat the egg whites until they are thick, add 1/2 of the sugar, and continue to beat until the sugar is almost melted. Add the remaining sugar and continue to beat until it becomes a fine cream. (I feel that with such a small amount of egg white and so much sugar, it cannot be beaten into a hard foaming state)
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Sift in the flour and coffee powder and mix evenly. The lines after the batter ribbon falls will take 1 minute to disappear.
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Cut the opening of a plastic bag and squeeze into small rounds. After a while, the batter will naturally spread out into a small pancake shape. (Actually, it’s just squeezed macarons.) Then let it dry until a soft shell forms on the surface.
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Preheat the oven to 130 degrees for 5 minutes. Then place a baking pan on the middle layer and add another baking pan on the lower layer. Turn on the upper and lower heat at the same time and bake at 130 degrees for 3 minutes. (Tragedy, the skirt did not appear and cracked. It did not dry in place.) Move the lower baking sheet to the upper layer, turn to 110 degrees, and bake for 10 minutes.
