French Macarons

2024-08-15 14:58:57 560

French macarons are also my first time making them. Although I have been buying almond powder for a long time, I have heard in the market that it is difficult to make, so I have never dared to try it. Speaking of which, Meitian's "Baking 15" activity is in full swing. Seeing how beautiful the novices are all, it once again ignited my passion for making. After flipping through several baking books on making macarons and reading the recipes for Dream Joy and Heart Food in my mentor's works, I also boldly started making them. I started making and screening French macarons at 7am and finished work around 11pm. That day, I made a total of two batches of six plates of French macarons. The original color, light pink, blue, peach red, each one is your favorite. From the anxiety of the first set, the negligence of the second set, to the successful presentation in the end, each furnace and plate is a brand new feeling and detailed summary. Macaron's debut work is not only a challenge for himself, but also a summary and improvement of his technical skills. Continuously summarizing and trying, I feel that I have made a lot of progress. In the coming days, I will continue to improve my skills in making ponies and enhance my own level. After challenging a difficulty, I feel an indescribable beauty in my spirit!

Details of ingredients

almond powder60 grams
Sugar powder50g (for egg whites)
egg-white55 grams
Cream cheese 100 grams
Light cream100 grams
Fine sugar10 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make French Macarons

1. Prepare almond powder, powdered sugar, egg white, and egg white with powdered sugar after sieving twice
2. According to the beating procedure of Qi Feng cake egg whites, use an electric mixer to beat the coarse bubbles at low speed first, then add one-third of sugar powder and beat at low speed to medium speed
3. Whisk the egg white until it is fine and white, then add powdered sugar. When obvious patterns appear, add the remaining one-third of powdered sugar and continue to beat at a medium speed
4. Lift the egg beater, the egg whites appear as small pointed corners, and beat to finish
5. Scrape off the residual protein on the egg beater with a small scraper and put it into the bowl. Sift the almond powder and sugar powder again and put it into the protein bowl
At first, it will be very dry, and then it will become smoother and smoother. Just scoop up some and let them hang down like ribbons
7. Place a round mouthed flower nozzle with a diameter of about 8 millimeters into the cloth piping bag in advance, and scoop a portion of the paste into the piping bag
8. Squeeze small round cakes directly onto a baking tray covered with high-temperature oilcloth
9. Lift the baking tray and drop it three times from a height of 10 centimeters. Remove the small tips on the surface and use a toothpick to break through the large bubbles inside
10. Put the baking tray into the oven without preheating. Use the fermentation function or hot air circulation function for about 20 minutes; If using hot air circulation, the temperature should be controlled between 30-50 degrees; Leave a small gap on the oven door and use chopsticks or pencils to hold it in place for ventilation and moisture removal
11. Once a hard layer has formed on the surface, gently touch it with your hand and it won't stick. The baking tray does not need to be taken out, just set the temperature to 150 degrees and turn on the upper and lower heat; About 4 minutes later, a skirt appeared. Quickly lower the temperature of the upper and lower flames to around 110 degrees, and wait for the macaron to fully swell before slowly falling back until the state stabilizes. Then, it can be released from the oven
Don't rush to remove the macaron after it's out of the oven. Once it's completely cooled, it can be easily removed
13. The macaron on the bottom is very flat and does not have a hollow shape
14. Prepare food coloring
15. Mix the remaining portion of macaron paste into blue
16. Follow the above steps to make the program and bake it into a blue macaron
17. It can also be made into pink macarons
18. Next, let's make macaron filling: Take 100 grams of cream cheese and soften it
19. Use an electric egg beater to stir at low speed for a few times, then add 100 grams of light cream, 10 grams of fine sugar, and slightly salty cream cheese. Add a small amount of sugar to adjust the taste, or you can skip sugar for a more refreshing taste
20. Spread evenly
21. Take a small flower mouth and put it into the piping bag
22. Take a macaron pancake, squeeze an appropriate amount of cream cheese filling on top, then find a pancake of the same size and fold it on top. The French macaron is complete
23. Appreciation of finished products
24. Appreciation of finished products
25. Appreciation of finished products
26. Appreciation of finished products
27. Appreciation of finished products