Macaron
Overview
Macarons, this is something that makes me feel heartbroken when I think about it. They say that macarons are the Waterloo for advanced baking people. They are absolutely right. I failed ten times with macarons, and finally succeeded at the eleventh time. It was really not easy. Failure is not what makes you crazy. What makes you crazy is that you fail but you don’t know the reason for your failure. My heart is tortured when I see piles of macarons, volcanic eruptions, or cracked macarons! And it is precisely because of these countless heart-breaking failures that there is indescribable joy when you succeed!
Tags
Ingredients
Steps
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Mix almond powder and powdered sugar evenly, and break up the lumps
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Beat egg whites and sugar until dry peaks
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Add coloring
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Stir the meringue and classification in three times. The first time, you can press and mix vigorously. In the next two times, try to use a copying method to avoid defoaming
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In the next two times, try to use a replica method to avoid defoaming, and stir until the batter falls into a ribbon shape
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Put it into a piping bag and squeeze it on the special silicone mat for macarons
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All colors are ready and dried in a ventilated place. This is the most critical step. You can use a hair dryer to help dry the skin. Wait until the skin of the macaron is no longer sticky and a soft shell forms on the surface
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Other colors are also prepared separately
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I also made these two colors
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I also made these two colors
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Oven at 140 degrees for 18 minutes, middle rack, that's it
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Just make the macarons and put various sweet and sour fillings in the middle
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Put it in a transparent box, it will look beautiful
