Macaron

Overview

Macaroon, also known as Macaroon in English, is a famous French dessert, also translated as almond meringue cake in Chinese. The ingredients are very simple, but it is not easy to succeed. It is said that even international pastry masters cannot guarantee success every time. This is another perfect example that the simpler it is, the harder it is to make it well. The sign of a successful macaron is that a layer of skirt appears on the lower edge of the cake body due to baking. Generally speaking, if the macaron is smooth, has no scars, has a natural luster, and has a skirt, it can be considered a success. The texture of macarons is crispy on the outside and soft on the inside. Its shell is thin and crispy, but if you continue to bite, you will eat its soft and sticky inner layer. Therefore, although the ingredients of macarons are simple, the taste is rich. Although it is very sweet, it has conquered many people. The main reason is its unique but charming taste full of connotations.

Tags

• baking
• cake
• almond powder
• food coloring
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Weigh the powdered sugar and almond powder and put them into a food processor and beat them to make them more fine.

   

2. 2 Sift the beaten powder and set aside.

   

3. 3 The sifted powdered sugar and almond flour look very fluffy and fine.

   

4. 4 Put the egg whites into a clean, water-free and oil-free large bowl and use a whisk to beat into rough foam, then add the fine sugar in two batches and beat.

   

5. 5 Beat until stiff peaks form. The egg beater lifts up to a strong point.

   

6. 6 Add the sifted flour to the egg whites in two batches and mix evenly with a spatula.

   

7. 7 The mixed paste will slide down in a ribbon shape.

   

8. 8 Prepared two kinds of pigments

   

9. 9 Divide the paste into two parts, use a toothpick to pick up a little bit of coloring and add it to the paste and mix well

   

10. 10 Green goo

    

11. 11 Put it into a disposable piping bag and install a small round piping nozzle at the front end

    

12. 12 Squeeze vertically on the macaron mat

    

13. 13 Add a little bit of red pigment to make pink paste, still put it into a piping bag and squeeze out small circles

    

14. 14 Put it in the oven and select the fermentation setting for about 30 minutes. Remember to open the oven door.

    

15. 15 The other green plate was dried in the same way.

    

16. 16 Press the crusted macaron lightly with your fingers, and the surface will be obviously crusty and elastic.

    

17. 17 Preheat the oven to 180 degrees and then change the heat to 150 degrees. Place the baking sheet on the middle shelf and bake for about 3 or 4 minutes until the skirt appears. Immediately change the temperature to 110 degrees up and down, and continue baking for 8-10 minutes.

    

18. 18 The other disk is operated in the same manner as above.

    

19. 19 After the baked macarons have cooled, remove them with a spatula.

    

20. 20 Add the filling. I was lazy and melted the white chocolate in a piping bag and squeezed it in the middle.

    

21. 21 Finished product

    

22. 22 Finished product

    

23. 23 Finished product.