French Macarons
2024-08-21 15:00:44 294
I have failed multiple times, wasting a bag of sugar and many eggs. I have tried French and Italian cuisine, experiencing a hard crust like a biscuit, a flattened layer of sugar cake, and a hollow crispy sugar cake. Now that I have finally adapted to the oven, I feel that French cuisine is still simple and easy to operate, unlike Italian cuisine which still requires boiling syrup. Perhaps Italian cuisine can be smoother, but the taste is similar
Details of ingredients
Technique
Steps to make French Macarons
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1. Mix almond powder and powdered sugar and sieve three times![]()
2. Whisk the protein with powdered sugar until it dries and foams![]()
3. Pour the mixed TPT powder into the beaten protein and stir![]()
4. Stir until it falls into a filamentous shape, and it will not immediately disappear after falling![]()
5. Insert the piping tape and squeeze out a circle with a diameter of about three miles, shake off the bubbles, and if there are still bubbles on the surface, use a toothpick to poke them down and soak them![]()
6. After drying, bake. Place the upper layer of the oven at a temperature of 165 degrees Celsius for about two minutes before removing the skirt edge. Adjust the oven temperature to 120 degrees Celsius and move the baking tray to the second to last layer for 10 minutes,![]()
7. After cooling, remove from the oilcloth![]()
8. Squeeze the filling and refrigerate overnight before eating
