Macarons with nice colors are really colored. This point is certain. In fact, not only macarons, baked goods as long as the color is good-looking, most of them are piled up with pigments or color oils, especially dessert foods, rural areas on the line of whipped cream cake flower green very good-looking, are cream to pigment production. Here is to share with you the practice of macarons.

==== macarons easy ====

Making recipe: 100 grams of powdered sugar, 100 grams of almond flour, 36 grams of egg whites, 100 grams of sugar, 40 grams of water.

Methods:

Sieve the powdered sugar and almond flour together, boil the water and sugar together, whisk the egg whites quickly, pour in the boiled sugar water and whisk quickly, whisk into a Q-bouncing jelly-like, pour the sieved powder into the whisked egg whites, and toss to mix well. Stir the macaron batter into a laminating bag, baking pan coated with a layer of salad oil, squeezed with macaron batter, placed for about 4 hours, preheated oven 140 degrees Celsius, bake for about 15 minutes, the edges of the browning can be.

Tips:

1. Macaron production needs to use almond flour, almond flour has two kinds, one is coarse and one is fine. The almond flour used to make macarons is fine, you need to pay attention when buying. When making macarons, if you want to make them colorful, you need to add the right amount of coloring powder, and if you want to make a variety of flavors, you need to put the color fragrance oil. Pigment powder and flavor oil are both food additives. The difference is that one is in powder form and the other is in liquid form. Pigment powder has no flavor, color fragrance oil has flavor.

2. Macarons need to use boiling water to rinse the egg white, is a very important pastry production techniques, boiling water to make egg whites, boiling water to make egg yolks is commonly used in the production of pastry production techniques, are poured into the egg white or yolk of boiling water, and can not be scalded egg whites or yolks. Pour boiling water slowly along the edge of the bowl, not all at once. Stir as you pour, so you can avoid scalded egg whites or yolks.

Summary: Macarons are a famous French dessert, and you need to let them sit for a long time before baking them. You can't just bake them when they're ready, but you can let them dry out so that they'll have a hard, crunchy surface when they're baked. The bottom of the baking dish should be coated with salad oil to avoid release difficulties, put into the oven after baking, the oven door can not be in the open. Avoid the finished macarons baked out not firm enough and fried into cookies. Macarons put a very large amount of sugar, and then eat the best with coffee, should not eat too much at a time, up to two pieces. Sugar eat too much is easy to grow meat or fire.