The perfect dessert—macarons
Overview
A beautiful macaron has a smooth surface with no pits. It will shine under the light, and a beautiful lace skirt will appear on the lower edge of the cake due to baking. This is the perfect macaron. A perfect macaron has a distinct texture. The first thing you eat is the thin but very crispy shell, followed by the soft, dense and slightly sticky inner layer. This charming taste is crispy on the outside and soft on the inside. I have to say that macarons are really unique.
Tags
Ingredients
Steps
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Weigh the low-gluten flour, powdered sugar, caster sugar, and egg whites.
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Sift low-gluten flour and powdered sugar and set aside.
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Add the sugar to the egg whites in two batches.
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Beat until stiff and have a sharp edge when lifting the whisk.
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Pour in sifted powdered sugar and cake flour.
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Use a rubber spatula to stir up and down until the batter flows slowly like a ribbon.
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Install a 0.5CM round nozzle in a piping bag, and put the mixed batter into the piping bag.
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On the silicone mat, squeeze a circle with a diameter of about 3CM. Place in a ventilated place and dry at room temperature for about 1 hour until a skin forms on the surface. It has a little elasticity when touched by hand and is not easy to break.
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Place in a preheated oven at 210 degrees, and insert a baking sheet into the lower shelf of the oven. Bake on the middle layer until the macaron has a skirt, about 2-3 minutes.
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Immediately turn to 130 degrees and bake for about 10 minutes. After turning to 130 degrees, immediately turn the lower baking sheet to the top. Place another piece of tin foil in the baking sheet to better prevent the macarons from coloring.
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After baking, take it out and let it cool, then gently remove the macarons.
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Just add your favorite fillings.
