Macalon (French)
By VicentaLakin
Macalon is one of France's most famous desserts. Its unique appearance and taste attract many and many people. However, because of its high cost and low production success rate, it is always very expensive to sell outside. So doing it at home is a good way to save money
Recipe Recommendations
- protein one
- almond powder
- powdered sugar 125ml
- white sugar 25ml
- pigment appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Macalon (French)
1
One minute to mix almond powder and sugar powder
2
Put it aside
3
The protein is in a water-free, oil-free basin
4
The first time was a fish eye
5
The second time was a more dense bubble
6
The third time was a delicate white foam
7
Send to wet hair to add a little pigmentine
8
Keep hitting dry hair bubbles
9
If I split it into two colors, I'll give you a color
10
Fall into the first-step classification and flip it with a razor. even
11
It's gonna be thick at first, but it's gonna be fluid with a razor
12
Smash the paste in a silk belt, and the low paste on the razor will last for a few seconds and disappear
13
Put the pasta in the bouquet with a small circle
14
Squeeze a circle of 2.5 cm in diameter on paper or tarpaulin
15
The surface of the Macalon in the ventilator for about two hours will create a touch without sticky hands
16
The oven preheats 140 mid-level skirts for about 15 minutes, and the last five minutes, if you're afraid of getting too dark, you can quickly open the oven with a tin sheet of paper. Like
17
Take out Macalon and cool it
18
If you have a sticky bottom, you can shovel it down with a shovel
19
the cooled macaloons can have the usual casseroles with the chocolate sauce and cream cream
20
This is the last yellow one that's made of Casta's green, and in the middle of the mint cream is coffee cream, and just macaroons are good to eat, and it's better to be sweet than flowers and sweet or sour