Macalon
By VicentaLakin
You're always listening to the Internet about how hard Macalon is, how cute and, if it's charming, Soben's original almond-protein pie, whose formulation is special compared to other cookies, has no flour in its raw materials, except sugar. Macarons, an Italian dessert made of protein, almond powder, white sugar and frosting, usually contained between two biscuits, such as jam or butter, with a soft skin and soft inside. It dates back to the nineteenth century's almond cake; it was invented in 1792 at the monastery in Italy. English name obtained from the Italian word Maccarone (means almond sauce). During the French Revolution, two Sisters of the Galmero Order hid in the town of Nancy and baked and sold almonds for living. So famously known as the Protein Almonds Sister. Protein almond cake recipes passed to the Akenasi Jews in Europe, becoming Passover. (This paragraph is taken from 100 degrees)
Recipe Recommendations
- almond powder 35 grams
- powdered sugar 65 grams
- fine sugar 15 grams
- protein 35 grams
- food coloring appropriate amount
- chocolate 40 grams
- sweetening
- roast
- several hours
- senior
Steps for Macalon
1
If the apricot is powdered, it may not be ideal to be colored and granular, so the apricot bubbles can be easily decorated
2
After ablution, almond skin is more easily removed, skin-skinned, filtered and dried with cloth
3
Put it in the oven and make it dry and yellow
4
Put in a food machine
5
In powder form, if the amount of cake is good, the amount of almond and sugar is good and the total quantity of sugar is good, so sugar and powder are beaten together, almond powder is not easily oiled, and if all almonds are beaten at once, no sugar is used, and if the particles are not fine enough, they can be beaten twice
6
Put the protein in a clean bowl, with sugar powder and sugar, and a small peak on the surface of the lifting machine, which proves that it's almost gone, and just for a second
7
Sifting almond powder into the protein, evening it with rubber scratches, and this time trying to make original and red pies split the almond paste in half
8
(b) Two drops of food vegetarian in half of the almond paste, evenly mixed
9
This is the other half
10
(a) Filling of original almond paste with a soft duct tube or a vase bag, with 10 formulations in the module, and cleaning of the injection, red paste, and 10 formulations in the matrix
11
IT'S JUST SQUEEZED ALMOND PASTE, AND IT'S STILL, UNTIL THE PASTE COMES UP ON THE GLUE, THE HAND TOUCHES THE NON-STICKY HAND, AND IT'S BASICALLY A MIRROR, SO YOU CAN ROAST IT IN A PREHEATED OVEN, 350°F, 6-9 MINUTES, AND THEN IT'S COOLED, AND IT'S STARTING SLOWLY
12
IT MELTS CHOCOLATE, RUBS IT ON THE BOTTOM OF EVERY PIECE OF BAKED POST-CAKE, AND BINDS THE TWO BOTTOMS OF TWO PIECES OF CAKE AND COOLS THEM TO THE TEMPERATURE。Macalon Make Tips
1. Although many people want to lose weight or are afraid of excessive sweetness and reduce the amount of sugar when making cookies or cakes, making macarons is different. Try to follow the recipe as closely as possible. Beating the egg whites to perfection requires a certain amount of sugar; if the necessary amount of sugar is reduced, the egg whites will not meet the requirements, directly lowering the chance of success.
2. After piping the almond batter, let it rest for a while so the surface forms a skin. Only when it is no longer sticky to the touch should it be put into the oven to bake.
3. Do not peel the cookies off immediately after baking. Since these cookies are crispy on the outside and soft on the inside, the surface can easily separate from the bottom. Wait until they have cooled, then slowly remove them from the mold.
4. You can use ingredients you like for the filling; it does not have to be chocolate. As for how to make other fillings, search online and you will find plenty of results.