French macarons

Overview

I have failed many times, wasting a bag of sugar, and many eggs. I have made French and Italian styles, and experienced palm-hard biscuits, deflated sugar cakes, and hollow crispy sugar cakes. Now I have finally adapted to the oven. I still feel that the French style is simple and easy to operate. Unlike the Italian style, which still uses boiled syrup, the Italian style may be smoother, but the taste is about the same. Master these points, and you can also bake beautiful ponies. The skin must be dried, the proportions should not be out of balance, the mixing should not be excessive, and the temper of the oven must be understood

Tags

• baking
• cheesecake
• almond flour
• egg white
• matcha powder
• powdered sugar (for egg whites)
• powdered sugar (for mixing)

Ingredients

Steps

1. 1 Mix almond flour and powdered sugar and sift three times

2. 2 Beat egg whites with powdered sugar until dry peaks

3. 3 Pour the mixed tpt powder into the whipped egg whites and stir

4. 4 Stir until it falls into ribbons, which will not disappear immediately after falling

5. 5 Put it into the decorating tape and squeeze out a circle with a diameter of about three miles. Shake out the bubbles. If there are still bubbles on the surface, use a toothpick to prick them

6. 6 After drying, bake. Place the upper shelf of the oven at a temperature of 165 degrees. Remove the skirt after about two minutes. Adjust the oven temperature to 120 degrees. Move the baking sheet to the second to last shelf and bake for 10 minutes.

7. 7 Once cool, remove from the tarpaulin

8. 8 Pour on the filling and refrigerate overnight before eating