Original macarons

Overview

Don't want to move. When I think of this royal lady-like macaron, I feel lazy and can't get excited. However, as someone has said many times, not taking action seems a bit too much. Summer is passing, and if we wait until the rainy autumn and winter come, we won't be able to move. At the end of this summer, on a sunny day, I finally took advantage of a remaining egg white and lazily moved my hands. You have already examined the method for your use. Xiaomei said that if it’s not rainy, it’s usually enough to dry it for 20 minutes. However, even on such a scorching summer day, we still had to wait for more than an hour. He is not so eager to expect him to reach that ideal state quickly. From time to time, he lazily moves over to take a look at it. Maybe, it will work, after an hour. ——I don’t know what the result will be if I wait for a while longer. I don’t have the mood to wait any longer, so I just go into the furnace and wait for the unpredictable result. The results were pretty good, but there didn't seem to be any excitement. Still lazy and not wanting to move. However, it still has to be stuffed, otherwise it will be meaningless. Stuff as much cream frosting into the two cookies as you can, anyway, not by yourself. The macarons are crispy on the outside and feel like chewing candy when biting into your mouth. Even though it is so delicate, it is not my favorite after all.

Tags

• baking
• almond flour
• basic buttercream
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour almond flour and powdered sugar into a food processor

   

3. 3 Beat until fine

   

4. 4 Pour into a large bowl and break up the lumps

   

5. 5 Add 14 grams of egg white

   

6. 6 Mix into a shiny paste

   

7. 7 Add the caster sugar to the remaining egg whites

   

8. 8 Beat into dry foam

   

9. 9 Add one-third of the egg whites to the almond paste

   

10. 10 Mix well until smooth and fine

    

11. 11 Add the remaining egg whites in portions and mix well

    

12. 12 Lift the scraper to form a shiny ribbon

    

13. 13 Put into piping bag

    

14. 14 Squeeze it into a round shape the size of a dollar coin and let it dry until a non-sticky soft shell forms on the surface

    

15. 15 Put in the oven, middle layer, heat up and down at 140 degrees, hot air, bake for 12 minutes

    

16. 16 Take out of the oven and let cool

    

17. 17 Take a piece and apply cream

    

18. 18 Close the other piece and it’s