One day when I was wandering with my boyfriend, I found a coffee shop selling all kinds of attractive macarons. After I tried it, I was addicted. We searched all the well-known and famous macalong cake shops in the center of Houston, and found that one penny was worth the goods. Two were delicious, one sold 2.50 and one sold 2.75. Money is awkward, decide to do it yourself. After more than a dozen adjustments, the final recipe was finalized. Because I eat it myself, I don't put any coloring, and the ingredients are natural. Health is still the most important. Parents who are also interested in baking may wish to give it a try.
Pour pure sugar powder, pistachio powder, almond powder together
Put it in a food processor and mix well.
Pour the egg white that has been left at room temperature for a few days into a blending tray. Specific egg whites should be placed for a few days, please refer to the tips section.
You can use this kind of portable mixer, or a more professional desktop mixer. Usually the instructions of the machine have some reference speeds. For example, I have a total of 7 speed choices for the simple mixer. The manual says, and the speed of the whole egg is 7.
First use the speed 5 to start the egg white.
When a lot of white bubbles are used, distilled vinegar is added.
Adjust the stirring speed to speed 7. Continue to stir.
Stir until the egg white half a hair, and slowly add sugar.
The sugar is divided into 7-8 times. Once at a time, I saw that I was stirred into the egg white and then a little more. Need a little patience.
Stir until the egg white is getting thicker and thicker, and the wrinkles that are stirred are not easy to spread. Stirring is continued for another minute or two.
When is it stirred? Look at the picture. Stirring was stopped and a lot of egg whites were tightly attached to the blender when the stirrer was lifted. The egg white at this time is full egg white.
Slowly add the powder before mixing. Add 1/3 at a time. Put 1/3 powder for the first time, mix it slightly with a spatula, add 1/3 of the second time, mix it slightly with a spatula, and pour all the remaining powder. Use a spatula to go from bottom to top and mix along the side of the mixer pan. Can't mix too many times, otherwise the batter will become thinner. The batter is too thick, and after a few more mixes, the batter will be a little thinner. But the batter is thin, there is no way to get back thick.
This batter is fine. Standard: A bunch of batter is scraped and the batter slowly flows down the scraper. When the batter that flows down returns to the plate, the stripes do not spread out quickly and mix with the batter in the plate.
Put the decorating mouth into the flower bag
Twist the piping bag on the garland of the garland and insert it into the garland of the garland. This is like having a knot on the garland.
Put the equipped flower bag into a cup and put the flower bag out along the mouth of the cup.
Use a spatula to put the batter in the piping bag.
Put a heat-insulated net in a large flat plate and put it in the refrigerator to freeze it.
In another large flat plate, put two pre-printed, circled papers. Each circle is approximately 1.5 inches in diameter.
Put baking paper
Pick up the flower bag that has been filled with the batter from the cup. The thumb and forefinger clamp the top of the batter and tighten.
The flower mouth is raised upwards. At the same time, continue to tighten the piping bag. The batter will be concentrated in the direction of the garland.
Finally, the 'knot' that was given to the mouth of the flower will open. Continue to tighten until the batter reaches the mouth of the flower. There will always be a little batter out, it doesn't matter, just wipe it off with your hand.
Blow the batter according to the circle. This component just happened to be 42.
Lift the plate horizontally and level it toward a flat surface (for example, cabinet stone, rice table). Remember to be level, otherwise the batter will become irregular. Even 'fall' several times. The main thing is to let the bubbles in the batter run out.
Place the plate in a well ventilated place for at least half an hour, usually for an hour. At this time, do something else, for example, watch a movie and catch a drama.
Until the cake has a layer of 'soft shell'. See a small pit in the picture? That is what I gently tapped with my finger. Point your finger up, no batter on your fingers, and feel a soft shell. The recessed place will not bounce back immediately, and it will take a while to return to its original state.
Preheat the oven to 325 degrees Fahrenheit. Put the plate in the middle of the oven. Bake for 12 to 17 minutes. My oven takes 14 minutes. But every oven is a bit different.
The cake is swelled up. This is what it looks like after 12 minutes.
Take out the large dish that was previously placed in the refrigerator and take off the insulation net. Take out the baked macarons and roll them on the frozen plate with the baking paper.
It doesn't take long for the plates to freeze, and the cookies are picked up one by one from the baking paper and placed on the insulated net to cool.
The whipping cream and the granulated sugar are poured together at a ratio of 2 oz and 0.2 oz, and are sent to the whole hair with a blender. Add 2 ounces of pistachio powder. Stir well and mix well. Put in the refrigerator for 5 minutes. It became a pistachio sandwich. There are many ways to do sandwiches. Parents can search for a variety of different practices to try.
Turn the macarons into a plate and pick a pair of similar sizes.
Refer to the above steps for the installation method of the decorating bag with the decorating nozzle. Put the prepared cream into the flower bag and pour the cake one by one.
Putting the other half of the paired cake over, it becomes the macaron's look. Put the macarons on the insulated net or the large plate and put it in the refrigerator for about half an hour.
Take it out of the refrigerator and let it sit at room temperature so you can enjoy the delicious pistachio macaron.
How many days of protein should be placed at room temperature depends mainly on the humidity of the air. General French recipes all say at least 3 days. But considering that the air humidity in France is more dare than I am here (Houston, Texas), my experience is to put 4 or 5 days. Because the egg white has no egg yolk, as long as it is placed in a cool place at room temperature, it will not easily break. . To ensure that the egg white is in contact with the air, I put it in a small grater box. The planing surface of the grater ensures that the egg white is in contact with the air, and prevents the disorder of the two scorpions and cats in my family.