Original Macaron

2024-04-16 10:13:49 503

Fashionable dessert macarons best reflect the beautiful taste of spring! Of course, spring is also the best season for making macarons. The climate in spring is dry, and the surface of macarons is prone to peeling. This is the key to creating beautiful skirt edges in macarons. I made the original macaron, although it didn't have any filling, it was still very charming. It's not as sweet as imagined. The two pieces are sandwiched together and bite very crisply. The crispy shell is moist and chewy inside< Br>

Details of ingredients

almond powder35 grams
Pure sugar powder40g
protein30 grams
Fine sugar30 grams
Pink pigment1 drop

Technique

difficultySimple
workmanshipburn
tasteMilk fragrance
timeTwenty minutes

Steps to make Original Macaron

1. Weigh the almond powder, sugar powder, fine sugar, and egg white.
2. Add fine sugar to the protein twice.
3. Beat until hard, lift the egg beater with a pointed corner.
4. Add a drop of pink pigment. Stir evenly.
5. Sieve in sugar powder and almond powder that has been sieved once.
6. Use a rubber scraper to stir up and down, and the batter can flow slowly like a ribbon.
7. Install a round flower mouth with a diameter of 0.5CM into the mounting bag, and put the mixed batter into the mounting bag.
8. Place a baking cloth on the baking tray and squeeze a circular shape with a diameter of about 3CM, with a gap in the middle. Place it in a well ventilated place and dry at room temperature for about 1 hour until the surface peels. When touched by hand, it has a slight elasticity and is not easy to break.
9. Put it into a preheated oven at 210 degrees, and insert another baking tray into the lower layer of the oven. Roast the middle layer until the macaron appears on the skirt, about 2-3 minutes to complete.
10. Immediately turn to 130 degrees and bake for about 10 minutes. After turning to 130 degrees, immediately turn the lower baking tray to the top layer, and put another piece of tin foil in the baking tray to better prevent macarons from coloring. After baking, let it cool before gently removing the macaron.