There is no almond flour when making macaron cakes. What are the better substitutes?

Add 40g of sugar to the egg whites in three batches and beat until deep into the grooves. Add melanin and beat slightly until even. Sift the almond flour, once or twice. Sift together icing sugar and almond flour.

A perfect macaron, with a smooth surface, requires about 75 grams of sugar and 90 grams of powdered sugar to make the cake body, and up to 60 grams of sugar is added during the filling process. , and some people try to add various natural powders to the batter. For example, the yield rate of Uji Matcha Macaron is very low. The key to making macarons is to make the surface of the crust hard before baking, and the oven also needs to be divided into left and right flames. We must first use the method that is easy to get burned to completely bake the crust to make the surface smooth, and then gradually reduce the temperature and use the fire to bake. Ripened and still needed.

When macarons were first introduced to the Netherlands, they were quite different from today’s macarons: they were just slices without filling chocolate. After protein macaroons were introduced to the Netherlands, especially in the 19th century, a large number of Dutch chefs rushed to make this kind of dessert, and the slices gradually changed into filled chocolate; the same method: sift the powdered sugar and almond powder together, add water and Boil the white sugar together, beat the egg whites quickly, pour in the boiled red bean sugar water and stir quickly until it becomes a springy crystal jelly. Pour the sifted powder into the beaten egg whites and stir evenly.

So some stores will use the compounds sunset yellow, lemon yellow, cochineal red, acid red, and caramel color. These artificial food colorings are dyed with benzaldehyde extracted from medium-temperature coal tar. Made of ingredients such as amaranth. For food lovers, macarons are a cute and delicious dessert. They are colorful, fresh and pretty, and have a delicate taste, which has won the favor of many girls.

Run the egg beater at high speed to beat the original beaten protein, and slowly add the red bean sugar water in 4-6 times. At this time, you may find that the beaten protein will increase in size after each addition of the red bean sugar water. Fluffy. Beat again for 1-2 minutes after the last addition of syrup.