Macaroons

Main Ingredients

Almond flour 35g Powdered sugar 65g

Egg white 35g (about 1 egg white) Caster sugar 15g

Food coloring a little (can be left out)

Steps to make macaroons

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 crush the powder mixture with the back of a spoon to make them pass through the sieve faster).

3. After sifting the mixture, the marzipan is very fine and fluffy. If you don't 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.? Drop a little food coloring into the whisk to give the whites a bright color.

6.? Keep whisking until the whites reach dry peaks (when you lift the whisk, the whites pull out an upright tip).

Who wouldn't want to try it in baking? --- Macarons (Almond Meringue Cookies)

7.? Pour the sifted almond flour and powdered sugar mixture into the whipped egg whites.

8.? Toss with a rubber spatula 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 picture: when the spatula is lifted, the mixture falls down in ribbons.

10.? Put the egg white paste into a piping bag, and use a small round piping nozzle to squeeze out a round shape of about 3cm in diameter onto a silicone sheet.

11. After the batter is squeezed, do not rush to put into the oven, placed in a ventilated place, and leave it to dry naturally for half an hour, until the surface does not feel sticky to the touch, and the formation of a hard shell. This time can be put into the oven.

12.? Preheat the oven beforehand. First bake at 160 degrees for a few minutes. Usually 6-8 minutes when the macarons will appear skirts. At this point you can reduce the temperature to 130 degrees and continue to bake for about 8 minutes. When cool enough to handle, use a small spatula to remove the macarons one by one and you're done.

Tips

1. Macarons have a high failure rate and cost more, so I give a smaller portion of the recipe to make it easier for you to practice. In fact, as long as you follow the steps and get every step right, it's not hard to bake the skirts.

2. The macaron batter is a very simple ingredient, a combination of almond flour, sugar, and egg white, and the sugar content is very high, so the viscosity of the macaron batter is very high. After a few moments in a ventilated place, the surface is easy to form a hard shell. During baking, the surface temperature rises the earliest and is further heated and shaped, while the internal temperature rises slower, and by the time the internal temperature rises and the batter begins to expand, the surface has already been shaped. When the internal temperature rises and the batter starts to expand, the surface is already set. Therefore, the batter can only expand towards the bottom, thus forming a signature "skirt" at the bottom. This is why, in the early stages of baking macarons, a higher temperature is needed.

3, the production of macarons, the use of silicone mats work best. Because the silicone mat conducts heat slowly, it can prevent the bottom from setting too early, and it is easy to appear skirt. If you don't have a silicone mat, using a wooden baking sheet works very well. If you only have an ordinary iron baking pan, is it impossible to make macarons? Actually, you can do it, but it is recommended to put another empty baking sheet underneath the baking sheet when baking to insulate some of the heat from the bottom.

4, commercially available almond flour are not ground too fine, because the oil content of large almonds is high, and then ground fine will become sauce. So before making macarons, mix almond flour and powdered sugar before grinding, you can avoid almond flour into sauce, and get a fine mixture of almond flour and powdered sugar. Only when the particles of the powder are fine enough, the macarons will have a delicate glossy appearance.

5, in the production of macarons, according to their own preferences, you can add a variety of colors of food coloring, to make colorful macarons. Of course, you can also not put any coloring, making the original color of the macarons.

6, and finally declare that the macaron raw materials used in the almond flour, is the United States large almonds ground into powder, rather than domestic almonds almond flour oh. Almond flour is very fragrant and flavorful. While the domestic mountain almond flour will have a bitter flavor, use it to make snacks, it is not at all the taste of macarons.

7, the general macarons are done, the center coated with filling, the two pieces of the pair of clip up to eat. Macaron filling is very rich, you can use a variety of your favorite fillings, but not too wet or too liquid filling. Here is a filling: cut 100g of dark chocolate into small pieces, mix it with 100g of animal cream, heat it over water and stir until the chocolate is completely melted, then leave it to cool down to make the chocolate filling. There is no need to add sugar as the macaroons themselves are already very sweet. If you use bitter dark chocolate with a high cocoa butter content, the result is even better.

8, taste light, making pastry like habitually reduce the amount of sugar friends, please note that the production of macarons, do not arbitrarily reduce the amount of sugar, otherwise it is difficult to succeed ha.