Pink snail macaron

Overview

Macaroons are well known as a French dessert, but they were actually invented by Italians. There are many versions of the specific origin of macarons. When macarons were first introduced to France, they were still very different from today's macarons: they were just single slices without fillings. After macaroons were introduced to France, especially in the 19th century, a large number of French chefs competed to make this dessert, and the single slice gradually turned into a sandwich. At the same time, imaginative French chefs also tried to add different fruits and jams, even coffee and chocolate to create colorful colors. In this way, macaroons became today’s macarons. In this way, macarons, which are popular in France, are labeled with a strong French label. Therefore, macarons are not only a dessert or a delicacy, they also carry a culture. Macarons were historically a noble food and a symbol of luxury. However, with the development of history, macarons have gradually entered the homes of ordinary people. With their colorful colors, fresh and delicate taste, and small and exquisite shape, they have won the love of people, especially girls. The macarons I made this time were in a cartoon shape, with a little bit of fondant shape. The snail macaron instantly melted my heart. The following recipe is for one plate of macaron mold

Tags

• baking
• little fresh
• afternoon tea
• italian food
• students
• almond flour
• butter
• cream cheese
• food coloring
• sugar
• fondant paste
• powdered sugar
• protein

Ingredients

Steps

1. 1 Prepare all ingredients in advance

   

2. 2 Beat egg whites + 35 grams of sugar until stiff peaks form, then add 1 drop of food coloring

   

3. 3 Sift together the almond flour and powdered sugar and prepare to mix evenly with the meringue

   

4. 4 Pour half of the almond sugar powder into the meringue and mix evenly

   

5. 5 Then pour in all the remaining almond protein powder, cut and mix thoroughly, and when the macaron paste becomes as fine as a ribbon, put it into a piping bag

   

6. 6 Squeeze onto the macaron baking sheet, shake lightly to remove air bubbles, wait until the skin is dry, and bake at 160 degrees for 15 minutes

   

7. 7 Beat cream cheese with butter until smooth

   

8. 8 Put the beaten cheese frosting into a piping bag, and match the macaron biscuit base, two pieces in a group, one macaron + cheese frost + one macaron

   

9. 9 Draw threads on the stuffed macarons

   

10. 10 Use fondant to shape the snail's head and draw eyes

    

11. 11 Finished product pictures