Italian Macaron

Overview

I remember that it was the same when I first learned how to make macarons. I stared at the oven cautiously, and I couldn't express my joy when I saw the skirt coming out. But when I saw the skin cracking, I really felt like I was going from heaven to hell. Then I continued to lower the temperature and started the second and third ovens. I kept adjusting the temperature of my oven, and finally I could see a complete and beautiful macaron. I thought I finally got it. I took a bite with joy, and it turned out to be hollow... I believe many people have experienced it. They say that macarons are like delicate princesses. The temperature and humidity must be just right in all aspects. It is not difficult to have a beautiful hem and a intact skin without being hollow. There are actually many ways to make macarons, with French and Italian being the most popular ones. Italian macarons are easier to master, and the success rate is pretty good, so I’ll share my method with you here.

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• almond flour
• butter
• egg liquid
• egg white
• food coloring
• white sugar
• fine sugar
• powdered sugar
• water

Ingredients

Steps

1. 1 The main ingredient is for making macarons, and the auxiliary ingredients are for the filling. First prepare the ingredients for making macarons. Divide the egg white into two parts, one is 55 grams and the other is 50 grams (it is best to use kitchen paper to dry the container before weighing). I have not sieved the almond flour here. If it is sieved, the weight after sifting shall prevail.

   

2. 2 Add fine sugar and water to the milk pot and heat over low heat. Beat 55 grams of egg white until it becomes dry and foamy. Gently lift the whisk to form a small sharp corner. Set aside the beaten meringue

   

3. 3 Use the pen test temperature juice to test the temperature of the sugar. When the temperature reaches 118 degrees, turn off the heat (it is best to hold the thermometer with your hand and do not let the tip of the pen touch the bottom of the pot, so that the temperature is more accurate)

   

4. 4 Pick up the syrup pot with your left hand, and beat the egg whites with a whisk in your right hand, at medium to high speed, while slowly pouring the syrup into the egg whites. The beaten meringue is as shown in the picture, it is delicate and shiny (if you have done this step of nougat, it will be easy to operate)

   

5. 5 Then add appropriate amount of toner

   

6. 6 Beat evenly at low speed

   

7. 7 Add almond flour to powdered sugar and 50 grams of protein

   

8. 8 Mix thoroughly. You can press and mix while mixing

   

9. 9 Then scoop a little of the meringue into the almond bowl and mix well. Because the almond mass is not very wet yet, you need to mix more

   

10. 10 Then put all the meringue and almond paste together, cut and mix evenly, the same way as making chiffon

    

11. 11 After mixing, it looks like a falling ribbon as shown in the picture. The almond flour here is not sifted, so it will be a little rough (if it needs to be finer, sift it)

    

12. 12 Put a round piping tip into a piping bag, and then put the mixed almond paste into it (the piping tip model I used is SN7066)

    

13. 13 Extrude a round shape on a baking sheet covered with oilcloth. After squeezing, use a toothpick to pick out the bubbles on the surface, and then let it dry for 20-30 minutes until it is not sticky when pressed lightly with your fingers (you can carefully observe when picking out the bubbles. The skin is obviously thinner where there are bubbles. The temperature and humidity will vary at different times during drying. It is better to press it lightly with dry fingers and it will not stick to your hands)

    

14. 14 Preheat the oven at least 5 minutes in advance to 180 degrees and 170 degrees, place it on the middle shelf and bake for 10 minutes, then take it out. (Because the batter with meringue can withstand high temperatures, it will not burst on the surface. If it comes out a little hollow and wet inside, it means that the baking time is not enough, just bake it for a while)

    

15. 15 Next, make the filling. Cut the butter into small pieces in advance and soften it at room temperature. Beat 40 grams of whole egg liquid in advance and set aside. Add 50 grams of sugar and 25 grams of water into a milk pot and cook over low heat until it reaches 120 degrees. Then turn the egg beater to medium-high speed and beat the whole egg liquid with your right hand. Slowly pour the boiled syrup into the whole egg liquid with your left hand

    

16. 16 Then beat the butter until smooth, then add the whole egg liquid to the butter in batches, beat until the oil and water are mixed and the color becomes lighter and becomes a paste. Put the beaten filling into a piping bag and squeeze it in the middle of a macaron, then press it again with a macaron of similar size