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Macarone

2024-04-21 21:37:51 1010

Macaron (French: Macaron, French pronunciation: [maka]) ˈʁɔ̃]）， Also known as macarons or French tortillas, this is a French dessert made with protein, almond powder, white sugar, and frosting, usually filled with fruit sauce or cream between two cookies. Its origin can be traced back to the almond tortillas of the 19th century; After being baked, this dessert is based on a round flat bottom shell, coated with protein, and finally added with a hemispherical upper shell to form a round and compact dessert, which presents a rich taste. It is the most distinctive local food in the western French province of Vienne. This Dim sum is also occasionally seen in the northeast of France< Br>

Details of ingredients

protein33 grams
almond powder45 grams
Sugar powder45 grams
Fine sugar30 grams

Technique

difficultyintermediate
workmanshiproast
tasteSweetness
timean hour

Steps to make Macarone

1. Prepare all the materials Weigh out the required weight
2. Put almond powder and sugar powder together in the blender and stir for a more delicate texture.
3. The mixed powder needs to be sieved twice
4. The sieved almond powder is very fine and loose
5. Pour the egg white into a water and oil-free egg beater and beat it During this period, after creating fish eye bubbles, add fine sugar in two separate batches
6. Beat the protein until it becomes slightly stiff and foamy
7. Add a mixture of sieved almond powder and sugar powder in two parts Mix well with a scraper every time J-shaped mixing technique. You can mix and press at the same time
8. The batter that has been stirred falls off like a ribbon. (After this step is completed, parents can add their favorite pigments. If they don't like pigments, they can also skip adding them.)
I made two colors this time.
10. Put it into a disposable flower mounting bag, with a small circular flower mounting mouth at the front end, and squeeze it vertically onto the macaron mat (Here I want to tell everyone that when squeezing, try to squeeze the same size as much as possible, and try not to touch the circle outside the mold. Just fill the small circle in the middle. It will slowly spread out on its own.)
11. Put it in the oven, select the fermentation mode, and wait for about 30 minutes. Remember to open the oven door. (Because I forgot to take the picture, I used another baked picture.)
12. Gently press the skinned macaron with your fingers, the surface is noticeably skinned and elastic. At this point, we can remove the macaron. Preheat the oven I am Shanghuo 175 Lower the heat by 150 and preheat
13. After preheating, change the heat to 150 degrees above and 125 degrees below. Place the baking tray in the middle layer
14. Remember to stand in front of the oven and observe In about a minute, you can see a small appearance of the skirt hem
15. Two minutes later, the hem of the skirt grew larger and larger
In three or four minutes The hem of the skirt is already very large At this point, it's almost fixed. We can immediately change the temperature to 110 degrees above heat and 90 degrees below heat. Continue baking for 8-10 minutes.
17. A very beautiful macaron is coming out of the furnace When taking it out, I accidentally flattened one
18. Remove the crushed ones Let's take another picture
19. I also made some green and pink ones.. The same method is also used, so we won't explain it one by one.
20. Attached are the finished product drawings... Beautiful macaron.
21. Attached are the finished product drawings... Beautiful macaron.
22. Attached are the finished product drawings... Beautiful macaron.
23. Attached are the finished product drawings... Beautiful macaron.
24. Attached are the finished product drawings... Beautiful macaron.
25. Attached are the finished product drawings... Beautiful macaron.