It is generally necessary to boil sugar water in macaroon, so that the macaroon made in this way is more delicious. So what's the function of adding sugar water in macaroon? How to judge the temperature of boiled sugar water in macaroon? Might as well get to know me! What's the function of adding sugar water in macaroon?

Sugar water with high temperature can support the crust and prevent the surface from being broken by high temperature.

The temperature of boiled sugar water will directly affect the crust speed of batter. The higher the sugar water temperature, the faster the crust speed, but too high sugar water temperature will also lead to the hollowness of macaroon. How to judge sugar boiled to 118 degrees

There is not much money for a thermometer. If you bake it often, you'd better buy one.

raw materials: egg white 1g protein sugar powder 1g almond powder 125g sugar powder 125g

manufacturing steps:

1. mix the sieved almond powder and sugar powder evenly for later use;

2. Put egg white and 1/3 of aspartame powder into a stirring vessel, stir at medium speed until coarse foam, and then add 1/3 of aspartame powder. Stir well.

3. Add the last 1/3 of aspartame powder and mix well, and beat it quickly until it is dry and foaming;

4. Slowly add the mixed almond powder and sugar powder, and mix well manually.

5. Put the mixed batter into a paper bag, and squeeze it into shape on non-stick cloth or oil paper.

6. After squeezing, air dry naturally for 3min.

7. Bake the embedded oven at 175 degrees for 12min minutes. Why is macaroon so expensive?

macaroon (Macarons, also known as macarons, almond buns, and girls' breasts) is a French dessert made of protein, almond powder, white sugar and icing sugar. Usually, there is stuffing such as jam or cream between two biscuits. Its crust is crisp and its inside is soft. Its origin can be traced back to the protein almond cake in the 19th century. After being baked, this sweet food is based on a round flat-bottomed shell, coated with the regulating protein, and finally added with a hemispherical upper shell to form a round and small dessert, which presents a rich taste and is the most local delicacy in Vienne province in the west of France. This kind of dessert is also occasionally seen in northeast France. Taste macaroon with green tea or coffee, experience the level of macaroon, which is soft and sticky, and use your imagination, so that the delicacy can be sublimated.

macaroon is expensive because the qualified macaroon has a low yield. Although the raw materials are just common almond powder, sugar powder, protein, cream, etc., it seems that the cost is very low, but the number of macaroon who can form intact and beautiful lace after one stove is not much.