Macaron (French style)

Overview

I fell in love with macarons when I first saw them. Let’s not talk about the taste. Just because of her cute skirt and bright colors, I really couldn’t put it down. I failed countless times trying to make macarons, but I never got angry until every macaron was perfect

Tags

• baking
• almond flour
• cocoa powder
• protein liquid
• fine sugar
• pure powdered sugar

Ingredients

Steps

1. 1 Mix almond powder, powdered sugar and cocoa powder, and beat twice with a food processor for 3-4 seconds each time

   

2. 2 Set the beaten powder aside for later use

   

3. 3 Fine sugar and egg whites, there should be no egg whites or yolks in the egg whites

   

4. 4 The egg beater should be held upright like this. Use the first setting to add the fine sugar in three batches and beat until stiff peaks form

   

5. 5 Pour the beaten powder into a sieve and sift into the beaten egg whites

   

6. 6 Mix well and turn to low

   

7. 7 After mixing evenly, grind the sides of the basin to the required concentration

   

8. 8 A streamlined shape like a rainbow is best, not too thin or too thick

   

9. 9 Put into piping bag

   

10. 10 Extrude embryos of uniform size

    

11. 11 It’s difficult to dry the shells in this kind of weather, so I put them in the oven to ferment at 80 degrees for 20 minutes. If they don’t stick to my hands, I can preheat the oven to 150 degrees

    

12. 12 Put it in the preheated oven. The skirt will appear in about 4-6 minutes. Turn to 100 degrees and bake for 10 minutes before taking it out

    

13. 13 Don’t take it out immediately after it comes out of the oven, wait until it cools down naturally

    

14. 14 Cute skirt

    

15. 15 After it's cooled down, the bottom surface is very smooth

    

16. 16 Pour on the sauce

    

17. 17 Store it well and taste it the best the next day

    

18. 18 This is how a girl’s puff-breasted macarons are made. Isn’t it very simple? Haha