Make and Recipe Tricks for Macarons

Making Process

French Approach

1, Mix the almond flour and powdered sugar and grind them 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 have a food processor, you can skip 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 make the whites a bright color.

6, keep whisking until the whites reach dry peaks (lift the whisk, the whites can pull out an upright tip).

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 batter into a piping bag and use a small, round piping nozzle to make 3-cm diameter circles on a silicone sheet.

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

12. Preheat the oven beforehand. Bake at 165 degrees Celsius for 14 minutes on the lower middle shelf. Usually 6-8 minutes when the macarons will appear skirt. When cool enough to handle, use a small spatula to remove the macarons one by one.

13, macaron shells out of the oven to cool can be racked filling, but at this point can not be eaten directly, because the filling and shells are still separate parts.

14, moisture absorption, moisture absorption until the exterior becomes crispy and soft inside, the aroma of almond flour and the flavor of the filling fully integrated, can be eaten.

Classic Practice

1, prepare the ingredients.

2. 65g of almond flour and 65g of powdered sugar are mixed and sifted to make almond TPT.

3. 50g of powdered sugar is then put in and sifted again.

4. Beat the egg white with granulated sugar until stiff.

5, add two drops of red pigment, mix well .

6, add the marzipan and mix with a spatula.

7, into the laminator or laminating bag, laminating bag front cut a small mouth.

8, squeeze the small cakes to dry out the hard shell, about 6-7 hours.

9, the oven at 160-165 degrees preheated, 160 degrees in the middle layer baked 15 minutes. Allow to cool and add any filling ingredients.

10, although there is a small skirt, but are spread around.

(Note: almond TPT means almond flour mixed with powdered sugar 1:1, TPT is the abbreviation of the French tant pur tant.? [3]?)