Macalon ice cream sandwich

Recipe Recommendations

• nuts
• powdered sugar
• protein
• ice cream appropriate amount
• fine sea salt 1/4 teaspoon
• fine sugar
• food coloring appropriate amount

• sweetening
• roast
• several hours
• senior

Steps for Macalon ice cream sandwich

1

Bread paper on a large dish, drawing 12 circles along a diameter of about 7.6 centimetres (which ensures that each macaron is the same size and the right size when it is assembled), is then turned over and paved。

2

make macaron: crush the nuts and a quarter of a cup of sugar powder into thin nut powder, be careful not to make the powder a sauce, and add the remaining 21⁄4 cups of sugar powder, using pulseaction to even the mix. if it is necessary to sift the mixture, remove large blocks of nuts。

3

Placing salt and protein in the bowl of a cook's machine, putting an egg in a tub (which can also be mixed with a big bowl with a hand-held eggmaker) and then slowly adding thin sugar at the end of the day, with about a spoon, until the frost becomes luminous, to a neutral bubble, i.e. lifting an egghead can pull a pointy angle, with a slight bending of the top of the corner, and the amount of time of time for the bumping is about five minutes。

4

Adding the almond powder mixture to the protein cream in fractions with a rubber razor, adding a third of the amount at a time, completely evenly mixed. If you don't eat pigments, Macalon will show a dim yellow. If you want to make colored Macallons, you just drop a few drops of pigments at a time until you pull out the color you want。

5

A rounded mouth of about 6 mm in diameter was placed in a bouquet, which was poured into Makalon and filled half of the bag. (If no bouquets are available, they may be replaced by sealed plastic bags. Packing the macaron in a bag, removing the excess air and sealing it, cutting off about 1.5 mm on one of the angles as a “mouth” to squeeze out the macaron. The pocket is vertically down, and the painted circle is filled by an inner-out spiral。

6

Squeezed macaroons are dryed in the room for 30 minutes, which will help to create the emblematic edges of the macaron。

7

The oven is preheated to 149°C. It's in the oven for 18 to 20 minutes, and it opens the oven in the middle of the road and turns the oven around until the macaron rises a little bit, and the top is dry and thin, with a skirt around it. Take out the oven and make it completely cool。

8

The cooling Macalon is gently moved to a light metal grill and put in the freezer. When they are frozen, they are filled gently in a sealed bag or in a preservation box. Be careful, because Macalon is vulnerable. Refrigeration can be kept for one month。

9

Six frozen Macalon tops were decentralized to the operating table, with a small spoon of ice cream placed on one of the Macalons and another covered and assembled. Lightly press the macaron until the ice cream is pressed to the edge of the macaron, wrapped and frozen with wax paper, baked paper or fresh membranes. It's two weeks in a sealed box。

Recipe Categories

• baking Recipes