Macaron Macaron

MACARON Macaron

Cuisine: Other Western Food

Features: Crispy on the outside, soft on the inside< /p>

Production process:

1. Mix almond powder and powdered sugar, put it into a food processor and grind it for about 2 minutes.

2. Sieve the ground almond powder and powdered sugar mixture (if it is difficult to sift, you can use the back of a spoon to crush the mixed powder to make them pass through the sieve faster).

3. The mixed and sifted almond sugar powder is very fine and fluffy. If you don’t have a food processor, you can omit steps 1-3 and start from step 4.

4. Beat the egg whites with a whisk until they become rough, add fine sugar, and continue beating.

5. Add a little food coloring during the whipping process to make the egg whites appear brightly colored.

6. Keep beating until the egg whites reach dry peaks (lift the egg beater, the egg whites can pull out an upright sharp corner). 7. Pour the sifted almond flour and powdered sugar mixture into the beaten egg whites.

8. Use a rubber spatula to stir from the bottom up until the powder and egg whites are completely mixed.

9. Continuously stir the mixed protein paste until the consistency of the protein paste reaches the level shown in the picture: after lifting the spatula, the protein paste falls down in a ribbon shape.

10. Put the protein paste into a piping bag, and use a small round-hole piping nozzle to extrude a round batter with a diameter of about 3CM on the silicone plate.

11. After the batter is squeezed out, do not rush to put it into the oven. Place it in a ventilated place and let it dry naturally for half an hour until the surface feels non-sticky to the touch and forms a hard layer. shell. At this time it can be put into the oven.

12. Preheat the oven in advance. Bake at 180 degrees for a few minutes first. Generally, the macaron will have a skirt at 6-8 minutes. At this time, you can lower the temperature to 140 degrees and continue baking for about 25 minutes. After it cools down, use a small shovel to scoop out the macarons one by one.

TIPS that are more important than the production process:

1. The failure rate of macarons is relatively high, and the cost is also high, so the recipe I give is smaller for your convenience. practise. In fact, as long as you follow the steps and do every step in place, it is not difficult to bake the skirt.

2. The ingredients of macaron batter are very simple, which is a combination of almond powder, sugar and egg white. The sugar content is very high, so the viscosity of macaron batter is very high. After being left in a ventilated place for a while, a crust will easily form on the surface. When baking, the surface temperature rises first and is further heated to shape. The internal temperature rises more slowly. When the internal temperature rises and the batter begins to expand, the surface has already been shaped. Therefore, the batter can only expand toward the bottom, thus forming a signature "skirt" at the bottom. This is also the reason why higher temperatures are needed in the early stages of baking macarons.

3. When making macarons, silicone mats are the best. Because the silicone pad conducts heat slowly, it can prevent the bottom from being prematurely set and prone to skirting. If you don’t have a silicone mat, a wooden baking pan works great. If you only have an ordinary iron baking pan, can you make macarons? In fact, it can be done, but it is recommended to place an empty baking pan under the baking pan when baking to isolate some of the heat at the bottom.

4. Commercially available almond flour will not be ground too finely, because almonds have a high oil content and will turn into a paste if ground further. Therefore, before making macarons, mix the almond powder and icing sugar and then grind them. This can avoid the almond powder from turning into paste and obtain a delicate mixture of almond powder and icing sugar. Only when the powder particles are fine enough can the macaron's appearance show a delicate luster.

5. When making macarons, you can add various colors of food coloring according to your own preferences to make colorful macarons. Of course, you can also make natural macarons without adding any coloring.

6. Finally, let me make it clear that the almond powder used in macarons is powder ground from American almonds, not almond powder from domestic mountain almonds. Almond flour is very fragrant and tastes good. Domestic mountain almond flour has a bitter taste, so when it is used to make snacks, the taste is very problematic. If you can't buy almond flour, you can buy American almonds and grind them yourself - blanch American almonds in boiling water and you can easily peel them. Dry the peeled almonds in an oven at about 160 degrees, cool and then grind them into powder using a food processor.

7. Generally, after the macarons are made, the filling is applied in the middle, and the two pieces are sandwiched together to eat. The filling of macarons is very rich. You can use any filling you like, but don't use fillings that are too wet or too liquid. Here is a filling: cut 100 grams of dark chocolate into small pieces, mix with 100 grams of animal whipping cream, heat over water and stir until the chocolate is completely melted. After cooling, the chocolate filling will be ready. No need to add sugar as the macarons are already very sweet on their own. It works even better if you use bitter dark chocolate with a high cocoa butter content. 8. Friends who have a bland taste and like to habitually reduce the amount of sugar when making Western pastries, please note that when making macarons, do not reduce the amount of sugar at will, otherwise it will be difficult to succeed.