This brightly colored French dessert Macaron is also translated as almond round cake. It is an aristocrat among French desserts. It is named "Girl's Crispy Chest", which is used to describe its beautiful appearance. The beautiful lace skirt gives people a sexy appearance with a crisp outside and a intoxicating taste on the inside. It is popular in France for it. There is a saying in the French dessert industry: People who can't make Macaron cannot become a real French dessert chef. The Macarons sold by Laduree, a famous dessert shop in Paris, are known as the most classic Macarons. They are so classic that there are long queues waiting at the door anytime and anywhere. Even if you can only buy 12 small Macarons for 34 euros.
Unlike other desserts, the main ingredients for making Macaron are very simple. Egg whites, powdered sugar and almond powder, and white sugar is all about it. The bottom of a small pie must have a skirt similar to lace. Only then can the "hamburger" structure formed by two small cakes be collectively used to become Macaron. Making small cakes with hemlines is not easy. Let's first take a look at the principle of hemlines formation. When the beaten egg whites and powdered sugar and almond powder are mixed and squeezed into small cakes of similar size, it takes a long time for the surfaces of these cakes to dry and form a thin hard shell. At the same time, a slight amount of sugar solution will deposit on the bottom ring of the cakes, thus keeping the bottom of the cakes moist. When entering the oven, the mixture inside the cake expands due to heat, but due to the obstruction of the crust, the mixture can only expand downward through the moist low circle and around, thus forming a "skirt".
---The above data comes from the Internet.
macarons
Recipe Recommendations
- powdered sugar 55 grams
- protein 35 grams
- white sugar 30 grams
- food coloring 2-3 drop
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for macarons
1
Prepare two baking sheets and spread them with siliconcoatedparchmentpaper. (If you're afraid of uneven size, draw a 25-cent circle on the back of the baking sheet.) I made it twice and felt that the second time was smaller and tasted better. Preheat the oven to 320F/160C.
2
If almond powder is used, mix it directly with powdered sugar and sieve it. (If the almond grains or almond slices are used with a foodprocessor, coffeeblender adds some sugar powder to polish them at a time, and sifts them a few more times. The few large grains left that cannot be polished can be cut into small pieces with a knife. This step takes time.).
3
Put the eggs in a blender and beat until soft and fluffy, then slowly add the sugar until stiff and beat.
4
Add the almond powder and sugar powder mixture to the egg white in two portions and mix well with turning technique. Lift up the rubber knife and if the falling mixture is in a ribbon shape, it will be fine. At this time, you can add different pigments and continue to stir until the color is even. I only put 2 drops in it, and if too much, it would change the consistency of the batter and affect success.
5
Put the batter into the standard flower bag, and use the No. 12 nozzle to squeeze out evenly sized circles on the prepared baking sheet paper. Immediately put it into the oven and bake for 5-8 minutes. I bake for 5 minutes and see the hem appear. Turn the oven to 230F/110C and bake for another 15 minutes without taking it out. Just take it out and cool it.
6
Pair each cookie and add a little prepared filling such as lemon mayonnaise (described in another article), buttercreamorganache. Refrigerate before serving. If you don't want to eat it, you can store the cookies in a sealed box. Add the filling before eating, which makes it easier to keep the cookies crispy. I eat freshly made food at home, and I don't have a refrigerator.