Rose Macaron
Overview
I really like this macaron I made, it has a romantic atmosphere... Macaron (French: Macaron, French pronunciation: [makaˈʁɔə]), also known as macaron, French pancake, is a French dessert made with egg whites, almond powder, white sugar and icing sugar. It is usually filled with fruit jam or cream between two biscuits. Its origins can be traced back to almond pancakes in the 19th century. After this sweet is baked, it is based on a round flat-bottomed shell, coated with mixed egg whites, and finally added with a hemispherical upper shell to form a round compact dessert with a rich taste. It is the most local delicacy in the Vienne province in western France. This kind of snack can also be occasionally seen in northeastern France. The word Macaron is originally French, but its actual pronunciation is closer to Macaron. Macarons are the result of transliteration using English pronunciation.
Tags
Ingredients
Steps
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Prepare all the materials...weigh out the required weight..
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Put the almond powder and icing sugar together in a food processor and pulse to make it more delicate.
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The mixed powder needs to be sieved twice...
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The sifted almond flour is very fine and fluffy....
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Beat the egg whites into a water-free and oil-free egg-beating bowl and beat.... After making fish-eye bubbles, add fine sugar in two batches...
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Beat the egg whites until they form stiff peaks and the whisk has an unbent tip....
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Add the sifted almond flour and powdered sugar mixture in two batches....Use a spatula to mix evenly each time....Mix in a J-shape. You can mix and press at the same time....
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The mixed batter slides down like ribbons. (After this step is completed, you can add the pigment you like. If you don’t like the pigment, you don’t have to add it. I won’t explain it here. I won’t add the picture of adjusting the pigment anymore.)
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You can also put it into a disposable piping bag... I used this small set of special mats for macarons to try out today...
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Squeeze out evenly sized round cakes on the mat....
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Sprinkle with dried rose petals...
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Of course, it depends on how you like it. I sprinkled it very casually...
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After everything is done... we will proceed to the cold skin stage...
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Put it in the oven and select the fermentation setting for about 30 minutes. Remember to open the oven door. Press the crusted macarons lightly with your fingers. The surface will be obviously crusty and elastic. At this time, we can take out the macarons. Preheat the oven... I set the heat to 175 and preheat the heat to 150... (I forgot to take a picture of it being put into the oven to dry. This is what it looks like after drying...)
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After preheating, change the upper heat to 150 degrees and the lower heat to 125 degrees. Place the baking pan on the middle layer
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About two minutes later, a small skirt began to appear....
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About three minutes later, the skirt is getting bigger and bigger...
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About four minutes. The skirt is perfect and has been set...immediately change the temperature to 110 degrees up and down and 90 degrees down. Continue baking for 8-10 minutes.
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The beautiful rose macarons are out of the oven... They are really beautiful...
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
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Attached is a picture of the finished product, a beautiful rose macaron.
