Ingredients: 35 grams of almond flour, 65 grams of powdered sugar, 35 grams of egg whites (about 1 egg white), 15 grams of granulated sugar, a little food coloring (can be used without)
Baking: middle layer of the oven, upper and lower heat 180 degrees for 8 minutes, when the skirt appeared to reduce the temperature to 140 degrees and continue to bake 25 minutes around.
Making process:
1. Mix almond flour and powdered sugar and grind in a food processor for about 2 minutes.
2. Sieve the ground almond flour and powdered sugar mixture (if it's not easy to sieve, you can use the back of a spoon to crush the powdered mixture to make them pass through the sieve faster).
3. After sifting the mixture, the almond powdered sugar is very fine and fluffy. If you don't have a food processor, you can omit steps 1-3 and start with step four.
4. Beat the egg whites with a whisk until coarse peaks form, then add the granulated sugar and continue beating.
5. Add a little food coloring to the whisks to give them a bright color.
6. Keep whisking until the whites reach dry peaks (lifting the whisk, the whites can pull out an upright sharp corner). 7: Pour the sifted almond flour and powdered sugar mixture into the whipped egg whites.
8. Use a rubber spatula to toss the mixture from the bottom to the top, so that the powder and egg whites are completely mixed well.
9. Keep tossing the mixture until it reaches the consistency shown in the photo: after lifting the spatula, the mixture falls in ribbons.
10. Put the egg white paste into a piping bag, and use a small, round piping nozzle to make a 3cm diameter circle on a silicone sheet.
11, after the batter squeezed, do not rush to put into the oven, placed in a ventilated place, to be naturally dry for half an hour, until the surface feels non-stick to the touch, and the formation of a layer of hard shell. At this time it can be put into the oven.
12, the oven is preheated. First bake at 180 degrees for a few minutes. Usually 6-8 minutes when the macarons will appear skirt. At this point you can reduce the temperature to 140 degrees and continue baking for about 25 minutes. When cool enough to handle, use a small spatula to scoop off the macarons one by one and you're done.
More important TIPS than the production process:
1. Macarons have a higher failure rate and cost more, so I give a smaller portion of the recipe to make it easier for you to practice. In fact, as long as you follow the steps and get every step right, it's not hard to bake the skirts.
2. The macaron batter is a very simple ingredient, a combination of almond flour, sugar, and egg white, and the sugar content is very high, so the viscosity of the macaron batter is very high. After a few moments in a ventilated place, the surface is easy to form a hard shell. During baking, the surface temperature rises the earliest and is further heated and shaped, while the internal temperature rises slower, and by the time the internal temperature rises and the batter begins to expand, the surface has already been shaped. When the internal temperature rises and the batter starts to expand, the surface is already set. Therefore, the batter can only expand towards the bottom, thus forming a signature "skirt" at the bottom. This is why, in the early stages of baking macarons, a higher temperature is needed.
3, the production of macarons, the use of silicone mats work best. Because the silicone mat conducts heat slowly, it can prevent the bottom from setting too early, and it is easy to appear skirt. If you don't have a silicone mat, using a wooden baking sheet works very well. If you only have an ordinary iron baking sheet, is it impossible to make macarons? Actually, you can do it, but it is recommended to put another empty baking sheet underneath the baking sheet to insulate some of the heat from the bottom while baking.
4, commercially available almond flour are not ground too fine, because the oil content of large almonds is high, and then ground fine will become sauce. So before making macarons, mix almond flour and powdered sugar before grinding, you can avoid almond flour into sauce, and get a fine mixture of almond flour and powdered sugar. Only when the particles of the powder are fine enough, the macarons will have a delicate glossy appearance.
5, in the production of macarons, according to their own preferences, you can add a variety of colors of food coloring, to make colorful macarons. Of course, you can also not put any coloring, making the original color of the macarons.
6, the last statement, macarons raw materials used in the almond flour, is the United States almonds ground into powder, rather than domestic mountain almonds almond flour oh. Almond flour is very fragrant and flavorful. While the domestic mountain almond powder will have a bitter flavor, use it to make snacks, the taste is very problematic. If you can't buy almond flour, you can buy American almonds and grind them yourself - it's easy to peel American almonds by blanching them in boiling water. Dry the peeled almonds in the oven at about 160 degrees, cool them, and then grind them into powder with a food processor.
7, the general macaroon is done, the center coated with filling, the two pieces of the pair of sandwiched up to eat. Macaron filling is very rich, you can use a variety of your favorite fillings, but not too wet or too liquid filling. Here is a filling: cut 100g of dark chocolate into small pieces, mix it with 100g of animal cream, heat it over water and stir until the chocolate is completely melted, then leave it to cool down to make the chocolate filling. There is no need to add sugar as the macaroons themselves are already very sweet. If you use a very high cocoa butter content of bitter dark chocolate, the effect is better.8, taste light, making pastry like habitually reduce the amount of sugar friends, please note that the production of macarons, do not arbitrarily reduce the amount of sugar, otherwise it is difficult to succeed.