Recipe: Macaron (almond meringue)

Home Cooking Recipe: Macaron (almond meringue)

Notes:

Macaron, English name Macaroon, is a famous French dessert, translated into almond meringue in Chinese. Its materials are very simple, but it is not easy to succeed. It is said that even international dessert masters can't guarantee success every time. It is another excellent example of "the simpler, the harder it is to do." The symbol of the success of macarons is that there is a layer of "skirt" produced by baking on the lower edge of the cake. In general, if the macaron is made to be smooth, flawless, with a natural luster and a skirt, it can be considered a success. Macaron's taste is soft inside. Its outer shell is thin and crisp, but when it continues to bite, it will eat its soft, viscous inner layer. Therefore, macaron's raw materials are simple and rich in taste. Although it is sweet and sweet, it has conquered many people. The main reason is its unique but full of connotation. If you like baking, I recommend you try macarons. Although it may fail, the joy of success is beyond the reach of other things. Who told me that there is such a saying that "I have never done baking before I have done it?" Reference component: 14 pieces Baking: the middle layer of the oven, fire up and down 180 degrees for 8 minutes, after the skirt appears, reduce the temperature to 140 degrees and continue to bake for about 25 minutes.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the almond powder and the powdered sugar and grind it in a food processor for about 2 minutes.

    Mix the almond powder and the powdered sugar and grind it in a food processor for about 2 minutes.

  2. Home Cooking Recipe: Sift the ground almond powder with the powdered sugar mixture (if it is not easy to sieve, you can use a spoon to crush the mixed powder to make them pass through the sieve faster)

    Sift the ground almond powder with the powdered sugar mixture (if it is not easy to sieve, you can use a spoon to crush the mixed powder to make them pass through the sieve faster)

  3. Home Cooking Recipe: The almond powder after mixing and sieving is very delicate and bulky. If there is no food processor, you can omit steps 1-3, starting with step 4

    The almond powder after mixing and sieving is very delicate and bulky. If there is no food processor, you can omit steps 1-3, starting with step 4

  4. Home Cooking Recipe: When the protein is beaten to the coarse bubble with the egg beater, add the fine sugar and continue to whipped.

    When the protein is beaten to the coarse bubble with the egg beater, add the fine sugar and continue to whipped.

  5. Home Cooking Recipe: During the whipping process, a little food coloring is added to make the protein appear bright colors.

    During the whipping process, a little food coloring is added to make the protein appear bright colors.

  6. Home Cooking Recipe: Always whipped to the protein to achieve dry foaming (lifting the egg beater, the protein can pull out an upright sharp corner)

    Always whipped to the protein to achieve dry foaming (lifting the egg beater, the protein can pull out an upright sharp corner)

  7. Home Cooking Recipe: Pour the mixture of sifted almond powder and powdered sugar into the good protein

    Pour the mixture of sifted almond powder and powdered sugar into the good protein

  8. Home Cooking Recipe: Mix with the squeegee from the bottom to make the powder and protein completely mixed.

    Mix with the squeegee from the bottom to make the powder and protein completely mixed.

  9. Home Cooking Recipe: Continue to mix the mixed protein paste 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 strip shape.

    Continue to mix the mixed protein paste 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 strip shape.

  10. Home Cooking Recipe: The protein paste was placed in a flower bag, and a circular batter having a diameter of about 3 cm was extruded on the silica gel plate with a small round hole garland.

    The protein paste was placed in a flower bag, and a circular batter having a diameter of about 3 cm was extruded on the silica gel plate with a small round hole garland.

  11. Home Cooking Recipe: After the batter is squeezed, don't rush into the oven, put it in a ventilated place, let it dry naturally for half an hour until the surface touches it and feels sticky, and forms a hard shell. This time you can put it in the oven.

    After the batter is squeezed, don't rush into the oven, put it in a ventilated place, let it dry naturally for half an hour until the surface touches it and feels sticky, and forms a hard shell. This time you can put it in the oven.

  12. Home Cooking Recipe: The oven is preheated in advance. Bake for a few minutes at 180 degrees. Usually 6-8 minutes, the macaron will appear skirt. At this time, the temperature can be lowered to 140 degrees and the baking is continued for about 25 minutes. After the cold, use a small shovel to shovel macarons one by one.

    The oven is preheated in advance. Bake for a few minutes at 180 degrees. Usually 6-8 minutes, the macaron will appear skirt. At this time, the temperature can be lowered to 140 degrees and the baking is continued for about 25 minutes. After the cold, use a small shovel to shovel macarons one by one.

Tips:

1. The failure rate of macarons is relatively high and the cost is high, so the formula I give is smaller, so that everyone can practice. In fact, as long as you follow the steps, each step is done, it is not difficult to bake out the skirt. 2, macarons batter ingredients are very simple, is the combination of almond powder, sugar, protein, and the sugar content is very high, so the macarons batter viscosity is very large. After being placed in a ventilated place for a while, the surface is easy to form a hard shell. At the time of baking, the surface temperature rises at the earliest, and is further heat-set, and the internal temperature rises slowly. When the internal temperature rises and the batter begins to expand, the surface is already shaped. Therefore, the batter can only swell to the bottom, thus forming an iconic "skirt" at the bottom. This is also the reason why higher temperatures are required in the early stages of baking macarons. 3, making macarons, the best use of silicone pads. Because the silicone pad is slow in heat conduction, it prevents the bottom from prematurely setting and is prone to skirts. If you don't have a silicone pad, the effect is also very good with a wooden baking tray. If you only have ordinary iron baking pans, can you not make macarons? In fact, it can be done, but it is recommended to put an empty baking tray under the baking tray to isolate a part of the heat at the bottom when baking. 4, the marketed almond powder will not be too fine, because the almonds have a higher oil content, and then finely turned into a sauce. Therefore, before making macarons, mix the almond powder and the powdered sugar and then grind it to avoid the almond powder and the mixture, and get a mixture of fine almond powder and powdered sugar. Only the particles of the powder are fine enough, and the appearance of the macaron will show a delicate luster. 5, when making macarons, you can add a variety of color food color according to your own preferences, making a colorful macaron. Of course, you can also make a natural macaron without any pigment. 6. Finally, declare that the almond powder used in macarons is a powder of American almonds, not the almond powder of domestic almonds. The almond powder is very fragrant and tastes good. The domestic mountain almond powder will have a bitter taste, and it will be a problem if it is used to make snacks. If you can't buy almond powder, you can buy American almonds to grind it yourself - you can peel the American almonds with boiling water. The peeled almonds are dried in an oven at about 160 degrees, and then cooled and then ground into a powder using a food processor. 7. After the macaron is finished, apply the filling in the middle and sandwich the two pieces. Macaron's filling is very rich, you can use a variety of fillings you like, but not too moist or too fluid filling. Here is a filling: cut 100 grams of dark chocolate into small pieces, mix with 100 grams of animal light cream, heat and stir with water until the chocolate is completely melted, and after cooling it is chocolate filling. No sugar is needed, because macarons are already very sweet. If you use bitter dark chocolate with a high cocoa butter content, it works better. 8, the taste is too light, the production of West Point like habitually reduce the amount of sugar, please note that when making macarons, do not arbitrarily reduce the amount of sugar, otherwise it is difficult to succeed.


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