French macaroons

Overview

Generally speaking, the ratio of oil to sugar in biscuits has a great impact on the final taste of the biscuits. For example, if there is more oil than sugar, the finished product will taste loose. The amount of oil and sugar is equal, and the texture is crispy. If the amount of oil is less than the amount of sugar, the texture will be hard. This protein biscuit is similar to finger biscuits, using the support of whipped egg whites instead of whipped butter. Therefore, it can be said that it is an oil-free biscuit. Moreover, during the baking process, the water of the whipped egg whites is lost, and the biscuits have a loose texture. The same effect can be achieved without adding baking soda and other fluffing agents. Batter: 50 grams of fine sugar, 100 grams of egg whites, 50 grams of powdered sugar, 85 grams of almond flour, 15 grams of low-gluten flour. Filling: hazelnut chocolate spread. Surface decoration: appropriate amount of dark chocolate, appropriate amount of chopped almonds. Changdi air oven CRWF42NE trial recipe.

Tags

• snacks
• almond flour
• cake flour
• hazelnut chocolate spread
• chopped almonds
• dark chocolate
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Preheat the Changdi CRWF42NE air oven, select the air baking mode, 180 degrees for 10 minutes.

   

2. 2 Be prepared to weigh out various materials.

   

3. 3 Add the caster sugar to the egg whites in three batches and beat.

   

4. 4 Beat the egg whites until dry peaks form.

   

5. 5 Add sifted icing sugar, almond flour and cake flour.

   

6. 6 Stir from the bottom to combine.

   

7. 7 Mix well into batter and put into a piping bag with a flat round mouth.

   

8. 8 Pipe out 4 straight strips of about 4cm side by side on a non-stick baking pan.

   

9. 9 Sprinkle with chopped almonds, place in the middle rack of the Changdi oven, and air-bake at 180 degrees for 8-10 minutes until the batter is set.

   

10. 10 Adjust the temperature to 150 degrees and air bake for 3-5 minutes until the surface is evenly colored.

    

11. 11 Take it out and let it cool. You can see that each cookie is evenly colored.

    

12. 12 Spread hazelnut chocolate spread on half of the biscuits and cover with the other biscuit without filling.

    

13. 13 Dip one end of the cookie into a little microwave-melted dark chocolate.

    

14. 14 Place it on oil paper, then use melted chocolate to extrude Z-shaped decorations on the blank part of the cookie, and let it set until it solidifies.