The dessert with a very high failure rate—macarons

The dessert with a very high failure rate—macarons

Overview

Macaron is a dessert with a very high failure rate. Although its ingredients are simple, every operation is not 100% successful. The texture of macaron is crispy on the outside and soft on the inside. The shell is thin and crispy, but when you bite it, you will eat the sticky and soft filling, which has a very rich taste. (This is the amount for two servings)

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Ingredients

Steps

  1. Sift almond flour and powdered sugar and set aside

    The dessert with a very high failure rate—macarons step 1

  2. Use an electric whisk to beat the egg whites into rough foam and add 1/3 of the sugar

    The dessert with a very high failure rate—macarons step 2

  3. When the foam is fine, add the remaining 1/2, then beat until texture appears, add the remaining sugar (add the desired food color, the steps are the same)

    The dessert with a very high failure rate—macarons step 3

  4. Use a spatula or whisk to gently scoop up the foam until a thin sharp corner appears

    The dessert with a very high failure rate—macarons step 4

  5. Add the almond flour and powdered sugar to the meringue in three batches and mix evenly

    The dessert with a very high failure rate—macarons step 5

  6. After mixing evenly, continue to mix the batter. Mix evenly from the periphery to the center until the batter is smooth and delicate. Use a spatula to pick up the batter and slowly drip like silk

    The dessert with a very high failure rate—macarons step 6

  7. Put the batter into a piping bag and pipe it onto the silicone mat

    The dessert with a very high failure rate—macarons step 7

  8. The squeezed biscuit embryo is placed in a ventilated place to dry. A layer of hard mold will appear on the surface of the dried biscuit embryo

    The dessert with a very high failure rate—macarons step 8

  9. Put it in the preheated oven, raise the heat to 150 degrees, lower the heat to 160 degrees, bake for 5 minutes until the skirt appears, turn the heat to 120 degrees, lower the heat to 140 degrees and bake for another 12 minutes (use Changdi electric oven CKTF-30GS)

    The dessert with a very high failure rate—macarons step 9

  10. How to make the sandwich: After the butter has softened at room temperature, melt it over water, add powdered sugar, and stir the milk evenly

    The dessert with a very high failure rate—macarons step 10

  11. Remove from heat, add egg yolk, rum, mix well and wait until cool

    The dessert with a very high failure rate—macarons step 11

  12. Choose biscuit shells that are basically the same size, fill one biscuit shell with filling, and cover it with another one

    The dessert with a very high failure rate—macarons step 12

  13. I made two portions, and I was a little worried about failure

    The dessert with a very high failure rate—macarons step 13