Macaroon (French: macaroon, French pronunciation: [maka]), also known as macaroon, is a French round cake, which is made of egg white, almond powder, sugar and icing, usually with jam or cream between two biscuits. Its origin can be traced back to almond cake in19th century. After baking, this sweet food is based on a round flat-bottomed shell, coated with regulatory protein, and finally added with a hemispherical upper shell to form a round dessert, which presents a rich taste and is the most local delicacy in the province of Vienne in western France. This dessert is also occasionally seen in northeast France.
Production process:
Mix almond powder and sugar powder, and put them into a food processor to grind for about 2 minutes.
Sieve the mixture of ground almond powder and sugar powder (if it is difficult to sieve, you can mix almond powder with the back of a spoon to make them pass through the sieve faster).
The mixed and sieved almond sugar powder is very delicate and bulky. If there is no food processor, step 1-3 can be omitted and step 4 can be started.
When the egg whites are beaten to a coarse state with an egg beater, add fine sugar and continue beating.
Drop a little food pigment in the beating process to make the protein show bright color.
Beat the egg whites until they are dry and foaming (the egg whites can pull out an upright sharp corner when the eggbeater is lifted).
Pour the mixture of almond powder and sugar powder into the beaten egg whites.
Stir with a rubber spatula from bottom to top, so that the flour and egg whites are completely mixed evenly.
Stir the mixed protein paste continuously until the consistency of the protein paste reaches the level shown in the figure: after lifting the scraper, the protein paste falls in a band.
Put the egg white paste into a decorative bag, and use a small round hole decorative nozzle to extrude a round batter with a diameter of about 3CM on a silicone board.
After the batter is squeezed, don't put it in the oven in a hurry, put it in a ventilated place and let it dry naturally for half an hour until the surface feels sticky and forms a hard shell. You can put it in the oven at this time.
The oven is preheated in advance. /kloc-bake at 0/80 degrees for a few minutes. Usually 6-8 minutes, a skirt will appear in the almond cake. At this time, you can lower the temperature to 140 degrees and continue baking for about 25 minutes. When the weather is cool, it is also possible to shovel almond cakes one by one with a small shovel.