Macaron (never give up despite repeated defeats)

Macaron (never give up despite repeated defeats)

Overview

Let’s fight macarons again! I have always been defeated after repeated battles, but my daughter wants to eat this no matter what, even if she fails, she will eat it, and she will eat even if she fails, but I feel so upset when I see it~~ I wanted to end up with failure, but my daughter has to force me to never give up. After all the hardships, I finally got rid of the old granny breasts and upgraded to a girl's breasts, oh yeah!

Tags

Ingredients

Steps

  1. Mix almond powder and powdered sugar (use pure powdered sugar, do not use commercial sugar powder mixed with cornstarch. You can use a food processor to beat the sugar into powdered sugar for use), put it in a food processor and beat at high speed for 20 seconds to half a minute, until it becomes a very fine powder. Rub the beaten almond sugar powder with your hands to break up the lumps (I did not sift it).

    Macaron (never give up despite repeated defeats) step 1

  2. Pour the almond sugar powder into a bowl and pour in 20 grams of egg whites. Use a spatula to mix well, and stir repeatedly until the almond sugar powder and egg white are completely mixed. If there are any particles, you can use a spatula to mix and press several times until it is completely smooth (the amount of egg white is relatively small, so it will be very dry when mixing at the beginning, but when the sugar powder absorbs the protein and melts, it will slowly become moist. Don't add more egg white because it feels very dry at first, remember!). Finely mixed almond paste. The almond paste at this point is very thick.

    Macaron (never give up despite repeated defeats) step 2

  3. Add a little coloring to the almond paste and mix well.

    Macaron (never give up despite repeated defeats) step 3

  4. Take another clean bowl, pour 30 grams of egg whites and 20 grams of fine sugar, and beat with a whisk until dry peaks can form upright peaks. Pour 1/3 of the egg whites into the almond paste. Use a spatula to stir evenly, and mix thoroughly to make the almond paste that is originally thick and difficult to stir thick and smooth. Add another 1/3 of the egg whites and continue to stir evenly. After mixing well, add the last 1/3 of the egg whites and stir evenly. Stir quickly every time, from the bottom up (similar to the way of making chiffon cake), do not stir in circles.

    Macaron (never give up despite repeated defeats) step 4

  5. After mixing well, the macaron batter should have a very smooth and thick texture. Use a spatula to lift up the batter. The batter will fall down in strips, and the lines of batter dripping into the basin will disappear very slowly. (The state of the batter is very important. If the batter cannot fall in a ribbon shape, it means the batter is too thick. You can stir it a few more times to make the batter reach the appropriate state. If the lines disappear quickly after the batter drips, it means there is too much defoaming and the batter is too thin)

    Macaron (never give up despite repeated defeats) step 5

  6. Line a baking sheet with oilcloth, put the batter into a piping bag, and use a round nozzle with a diameter of 0.6CM to pipe out the batter. The batter will spread slowly after being squeezed out. The size I squeezed is that each batter is about 2.5-3cm in diameter, which is slightly larger than a 1 yuan coin. According to the recipe, at least 60 pieces can be squeezed out (after baking, two pairs are made into one piece, and a total of 30 pieces can be made). If there are bubbles on the surface of the squeezed macarons, just use a toothpick to gently pop them (it is normal for bubbles to appear occasionally on the surface of the macarons, but if there are too many bubbles on the surface, it may be caused by the batter being mixed too thinly and the egg whites defoaming).

    Macaron (never give up despite repeated defeats) step 6

  7. Place the baking sheet in a ventilated place to dry for a while until the surface of the batter is gently pressed with your hands and it is not sticky and a soft shell forms. (You can also preheat the oven at 45 degrees for 2 minutes, then turn off the heat and blow with hot air for 10 minutes.) When baking, the temperature I use is 150 degrees for the upper heat and 120 degrees for the lower heat, with the middle layer. Place a baking pan on the bottom layer to insulate and bake for 5 minutes with hot air from top to bottom. After 5 minutes, increase the heat to 130 degrees and lower the heat to 120 degrees. Remove the baking sheet from the bottom and bake for about 7 minutes. If there is no hot air, you can just use upper and lower fire. Generally, macarons will start to appear skirted in about 5 minutes.

    Macaron (never give up despite repeated defeats) step 7