Recipe: Pistachio macaron

Home Cooking Recipe: Pistachio macaron

Notes:

The self-polishing happy jam, accompanied by white chocolate ganache, a cup of tea, a good book, leisurely afternoon spent in the sweet happiness of macarons. Many of my friends have tasted the macarons I made, and I am full of praise, but some friends say that macarons are too sweet. In fact, if you really want to taste macarons, you must calm down, make a cup of tea or A cup of clear coffee, with the bitterness of clear coffee or tea, to neutralize the sweetness of macarons, so that you can really taste the macarons! After all, macaron is an exotic product. Foreign dessert making is very different from our dessert making method. The concentration and seriousness of tasting dessert is something we can't do, but now we can accept it slowly. Western food, dessert, then I hope that every friend who tastes macarons can quietly and appreciate the sweetness of macarons. After all, the production of macarons is really cumbersome and the failure rate It is very high, so every successful macaron is worth everybody's heart! I hope that everyone's life can be as sweet and happy as macarons!

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the almond powder and the powdered sugar into the blender for 30 seconds.

    Mix the almond powder and the powdered sugar into the blender for 30 seconds.

  2. Home Cooking Recipe: After well, pour into the mixing bowl and add 20 g of egg white to mix well.

    After well, pour into the mixing bowl and add 20 g of egg white to mix well.

  3. Home Cooking Recipe: Another 25 kg of protein was poured into a mixing bowl, and the egg white was beaten to a soft foam with an electric egg beater.

    Another 25 kg of protein was poured into a mixing bowl, and the egg white was beaten to a soft foam with an electric egg beater.

  4. Home Cooking Recipe: Then put 60 grams of sugar and 20 grams of water in a non-stick milk pot and heat to 117-120 degrees.

    Then put 60 grams of sugar and 20 grams of water in a non-stick milk pot and heat to 117-120 degrees.

  5. Open the eggbeater high-speed file to send the protein, while the left hand pour the syrup water into the protein, be careful not to drip on the bowl, and don't drip on the egg beater. Don't stop it, be sure to continue to send it, about 7-8 minutes later. The egg beater has a small right angle. This state is a little more neutral.

  6. Add half of the meringue to the TPT, mix well and then add the other half. Mix the meringue and TPT gently and gently, and the paste can be dropped into a continuous sheet.

  7. Then load the piping bag and squeeze it into the baking tray, about 3.5cm round

  8. Can be oven baked, 40 degrees, 20 minutes. It can also be dried naturally, about 30-40 minutes, to see the weather. The epidermis is not sticky and has a thin shell.

  9. Preheat the box 160 degrees, the middle and lower layers, bake 3-4 minutes to see the skirt, then isolate the fire, continue to bake for 6-7 minutes

  10. Cool out, find the macarons of the same size, squeeze the fillings that you like, and put them in the refrigerator for 12 hours.


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