2, the ground almond flour and powdered sugar mixture through the sieve (if it is not easy to sieve, you can use the back of a spoon to crush the mixed macaroons and powder, so that they pass through the sieve faster).
3, after mixing the sifted almond powdered sugar 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. 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 egg white paste into a piping bag, and use a small, round piping nozzle to make a 3cm diameter circle on a silicone sheet.
11, after the batter squeezed, do not rush to put into the oven, placed in a ventilated place, to be naturally dry for half an hour, until the surface feels non-stick to the touch, and the formation of a layer of hard shell. At this time it can be put into the oven.
12, the oven is preheated. First bake at 180 degrees for a few minutes. Usually 6-8 minutes when the macarons will appear skirt. At this point you can reduce the temperature to 140 degrees and continue baking for about 25 minutes. When cool enough to handle, use a small spatula to scoop off the macarons one by one and you're done.
Folding Edit Important Tips
1, the failure rate of macarons is relatively high, and the cost is also higher, so I give the recipe portions of smaller macarons to make it easier for you to practice. In fact, as long as you follow the steps and get every step right, it is not difficult to bake the skirts.
2, macaron batter ingredients are very simple, is a combination of almond flour, sugar, egg white three, and the sugar content is very high, so the viscosity of the macaron batter is very large. 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 a regular iron baking sheet, 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, the last statement, macaron raw materials used in the almond flour, is the United States large almonds ground into powder macarons, rather than domestic mountain almonds almond flour oh. Almond flour is very fragrant and flavorful. While the domestic mountain almond powder will have a bitter flavor, using it to make snacks, the taste is very problematic. If you can't buy almond flour, you can buy American almonds and grind them yourself - it's easy to peel American almonds by blanching them in boiling water. Dry the peeled almonds in the oven at about 160 degrees, cool them, and then grind them into powder with a food processor.
7, the general macaroon is done, the center coated with filling, the two pieces of the pair of sandwiched 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.
Folding editorial classic practice
1, prepare all the materials
2, prepare egg whites
3, 65 grams of almond flour and 65 grams of powdered sugar mixed and sifted to make almonds TPT.
4, and then put 50 grams of powdered sugar, and then sifted again [1]
5, egg white plus granulated sugar beaten to stiff peaks
6, plus two drops of red coloring and a few drops of red coloring, and the other two drops of red coloring. p>6, add two drops of red coloring, mix well
7, add the marzipan powder with a spatula and mix.
8, put into a laminator or a laminating bag, I think the latter will work better. Cut a small slit in the front of the laminating bag
9, squeeze the small cakes to dry out the hard shell. I've been drying them for about 6-7 hours
10. Bake at 150 degrees Celsius for 15 minutes in the middle layer. After cooling, you can add any filling ingredients
11, although there are small skirts, but they are spread around.