MACARON macaroon
Cuisine: other western food
Features: crispy skin and soft inside.
Production process:
1, mix almond powder and sugar powder, and put them into a food processor to grind for about 2 minutes.
2. Sieve the mixture of ground almond powder and sugar powder (if it is difficult to sieve, you can crush the mixed powder with the back of a spoon to make them pass through the sieve faster).
3. The almond sugar powder after mixing and sieving is very delicate and bulky. If there is no food processor, you can omit step 1-3 and start from step 4.
4. When the egg whites are beaten to a coarse state with an egg beater, add fine sugar and continue to beat.
5. Drop a little food pigment during the beating process to make the protein appear bright color.
6. Beat the egg whites until they are dry and foamed (when the eggbeater is lifted, the egg whites can pull out an upright sharp corner). 7. Pour the mixture of almond powder and sugar powder after mixing and sieving into the beaten protein.
8, with a rubber scraper from the bottom up, so that the powder and protein are completely mixed evenly.
9. 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 down in a band.
10, put the egg white paste into a decorating bag, and extrude a round batter with a diameter of about 3CM on a silica gel board with a small round hole decorating nozzle.
1 1, after the batter is squeezed, don't rush to put it in the oven, 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.
12, the oven is preheated in advance. Bake at 180 degrees for a few minutes. Generally, in 6-8 minutes, a skirt will appear in macaroon. At this time, you can lower the temperature to 140 degrees and continue baking for about 25 minutes. When it's cool, it's OK to shovel macaroon one by one with a small shovel.
TIPS that are more important than the production process:
1, macaroon's failure rate is relatively high, and the cost is also high, so the formula I gave is small, which is convenient for everyone to practice. In fact, it is not difficult to bake a skirt as long as you follow the steps and do every step in place.
2. The ingredients of macaroon batter are very simple, that is, the combination of almond powder, sugar and protein, and the sugar content is very high, so the viscosity of macaroon batter is very high. After being placed in a ventilated place for a while, the surface is easy to form a hard shell. When baking, the surface temperature rises first, and then it is heated to set, and the internal temperature rises slowly. When the internal temperature rises and the batter begins to expand, the surface is already set. Therefore, the batter can only expand to the bottom, thus forming a symbolic "skirt" at the bottom. This is why higher temperature is needed in the early stage of baking macaroon.
3, making macaroon, using silica gel pad is the best. Because the silica gel pad is slow in heat conduction, it can prevent the bottom from being shaped prematurely, and it is easy to have skirts. If there is no silicone pad, the effect of using wooden baking tray is also very good. If you only have ordinary iron baking pans, can't you make a macaron? In fact, it can be done, but it is recommended to put an empty baking tray under the baking tray to isolate part of the heat at the bottom.
4. The almond powder on the market will not be ground too finely, because the oil content of almond is high, and it will turn into a paste if it is ground again. Therefore, before making macaroon, almond powder and sugar powder are mixed and then ground, which can avoid almond powder from becoming paste and get a fine mixture of almond powder and sugar powder. Only when the particles of the powder are fine enough, macaroon's appearance will show delicate luster.
5. When making macaroon, you can add various colors of food pigments according to your own preferences to make colorful macaroon. Of course, you can also make a natural macaroon without any pigment.
6. Finally, let's make it clear that the almond powder used in macaroon raw materials is ground from American almonds, not from domestic almonds. Almond powder is very fragrant and tastes good. However, the domestic almond powder will have bitter taste, and the taste will be very problematic when it is used to make snacks. If you can't buy almond powder, you can buy American almonds and grind them yourself-you can peel them easily by scalding them with boiling water. Dry peeled almonds in an oven 160℃, cool them and grind them into powder with a food processor.
7. Generally, after macaroon is finished, the middle is coated with stuffing, and the two pieces are sandwiched and eaten. Macaroon is rich in fillings. You can use all kinds of fillings you like, but you can't use fillings that are too wet or too fluid. Here is a filling: cut100g of dark chocolate into small pieces, mix with100g of animal whipped cream, heat and stir in water until the chocolate is completely melted, and after cooling, it is chocolate filling. There is no need to add sugar, because macaroon itself is already very sweet. If you use bitter dark chocolate with high cocoa butter content, the effect is better. 8. Friends who like to habitually reduce the amount of sugar when making West Point, please note that when making macaroon, don't arbitrarily reduce the amount of sugar, otherwise it will be difficult to succeed.