French Macarons

2024-09-29 03:00:12 559

Macaron's gorgeous appearance, exquisite design, and beautiful skirt hem make her a dessert that many people are obsessed with! I am a novice who has gone through multiple failures and battles to finally become a qualified macaron. When I saw it successfully come out of the oven, I was overjoyed and burst into tears. This dessert is loved and hated, and the details determine success or failure, which is reflected vividly in it! As long as you are careful, you can definitely do it too!

Details of ingredients

almond powder35 grams
White sugar30 grams
Food colorantsA drop
Sugar powder45 grams
protein33 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timean hour

Steps to make French Macarons

1. Weigh the required ingredients and prepare them for later use. Don't be careless about the weight, and choose the color you like.
2. Mix and sieve almond powder (ultra-fine almond powder) and sugar powder (macaron specific sugar powder). If there are large particles, you can press them with a small spoon.
3. The sieved powder is very fluffy and has no particles.
4. Start beating the egg whites until they form fish bubbles and pour in half of the powdered sugar.
5. Stir evenly and add the remaining powdered sugar.
6. Use a bamboo stick to pick a drop of food coloring and add it to the protein paste. (Color depth can be added according to personal needs)
7. Continue playing protein.
8. Just lift the egg beater and make it stand upright with sharp corners. (This step is very important)
9. Add half of the sieved powder.
10. Stir evenly by flipping, and then add the remaining powder.
After mixing evenly, lift the scraper and let the ribbon fall down.
12. Put it into a piping bag and squeeze it into a baking tray. After squeezing everything, shake it a few times to create bubbles, and the small spikes squeezed on top will also be much smaller. If there are bubbles, you can also use a bamboo stick to break them.
13. Start drying the skin: Place the baking tray in the oven, set the fermentation mode, set the timer for half an hour, and do not close the oven door. (At this time, you can make your favorite filling.)
14. Lightly press the edge of the macaron, it won't stick to your hand and has a slight elasticity, just hang the skin.
Preheat the oven in advance to 160 degrees Celsius, place macaron in it, and wait for 3-4 minutes for the skirt edge to appear. After the skirt edge stabilizes, cool it down to 110 degrees Celsius and bake for 8-10 minutes.
16. Finished product drawings. Add your favorite jam. I used purple sweet potato puree. Macaron is already very sweet, and I personally don't like it too sweet, so I used light purple sweet potato puree.
17. Finished product drawings. The outer skin is crispy, while the inner tissue is soft and sticky.
18. Finished product drawings. Meimei Da Macaron~~~
19. Finished product drawings. The bottom of the macaron.
20. Finished product drawings.