Macaron
Overview
Macaron (French: Macaron, French pronunciation: [makaˈʁɔə]), also known as macaron and 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
Ingredients
Steps
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Prepare all the materials...weigh out the required weight..
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Put the almond powder and icing sugar together in a food processor and pulse to make it more delicate.
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The mixed powder needs to be sieved twice...
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The sifted almond flour is very fine and fluffy....
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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....
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Beat the egg whites until stiff peaks....
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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....
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The mixed batter slides down like ribbons. (After this step is completed, you can add the pigment you like. If you don’t like the pigment, you don’t have to add it)
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I did two colors this time.
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Put it into a disposable piping bag, put a small round piping nozzle on the front end, and squeeze it vertically on the macaron mat. (I want to tell you here, try to squeeze the same size when squeezing. And try not to touch the circle outside the mold. Just squeeze the small circle in the middle. It will slowly spread out on its own.)
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Put it in the oven and select the fermentation setting for about 30 minutes. Remember to open the oven door. (I forgot to take a picture, so I used a picture from another baking session)
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Press the crusted macarons lightly 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...
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After preheating, change the upper heat to 150 degrees and the lower heat to 125 degrees. Place the baking pan on the middle layer
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Be sure to remember to stay in front of the oven and observe...you can see the skirt beginning to appear slightly in about a minute...
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After two minutes, the skirt became bigger and bigger....
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At three or four minutes... the skirt is already very big... At this time it is almost set. We can immediately change the temperature to 110 degrees for upper heat and 90 degrees for lower heat. Continue baking for 8-10 minutes.
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Very beautiful macarons came out of the oven... I accidentally crushed one when I took it out...
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Take away the crushed one...and give me another one...
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Made some more green and pink ones. . It's the same method, so I won't explain it one by one.
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A picture of the finished product is attached. . . Beautiful macarons.
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A picture of the finished product is attached. . . Beautiful macarons.
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A picture of the finished product is attached. . . Beautiful macarons.
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A picture of the finished product is attached. . . Beautiful macarons.
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A picture of the finished product is attached. . . Beautiful macarons.
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A picture of the finished product is attached. . . Beautiful macarons.
