Strawberry Macalon

1

Almond powder, sugar powder and red powder. I bought a very fine almond powder. I don't have to grind it. If the particles are thick, I need to grind it with the sugar powder

2

Mixed and even after sifting

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Old proteins are staggered at a low rate of 1/3 of 20 grams of sugar powder used in the egg purifier when they come up with a big bubble, continue to staggered and then add the remaining sugar powder twice, then turn around two minutes at a high speed, and about two minutes at a low rate, then around one minute at a low rate

4

It's just a straight triangle

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It's only successful if you're very delicate with the good protein

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Add sifted powder to the protein twice

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It's evenly mixed

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Just keep checking. It'll just drop like a leash

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Loading a flower bag

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Squeezed into a grill with a silica pad

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A few shakes of the grill, bubbles, toothpicks where there's bubbles

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It took me about 30 minutes to lay the skin in the cooler air until I stopped touching my hands

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The oven is preheated to 160 degrees half an hour early, and preferably with a hot wind cycle, so the temperature in the oven is more even. This little thing is too delicate to look at. Sending Macalon to a pre-heated oven with an oven underneath

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When you're on the edge of the Macalon dress, pull out the grill below, and the temperature goes up to 140 degrees for five minutes

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In order to prevent the colour, you can put a grill on it, or you can put tin paper on it, and you can bake it at 140 degrees for five minutes

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Macalon baked and then moved on to the shelf to dry and then took it off. I accidentally broke a few thermometers when I took them out. It hurts

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Macalon can do it when it's dry. I used my own strawberry sauce, and it's all in pieces when the fridge comes out

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Full and even mix

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Cook it out of the fire, add white chocolate, cover the chocolate with strawberry sauce for half a minute, and then mix it to melt the chocolate

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When it melts, it melts with strawberry powder

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Full and even mix，Loading a flower bag，冰箱冷藏半小时

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When Macalon's dry, split the size into pairs, then squeeze it up and cover it up

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It's better to have a properly packed Macalon seal box in the freezer for a day, but not more than three days, otherwise the taste will be lost。

Making macarons is very difficult. I went through four failures before I figured out a few tricks. I am sharing these tips with you all. If you want to make them, please pay close attention to these points to improve your success rate. 1. After mixing the almond flour and powdered sugar, the mixture must be sifted. It is best to buy super-fine almond flour directly. Otherwise, if you grind it yourself, it is easy to get the texture wrong. 2. Eggs that have been refrigerated must be brought to room temperature before use; otherwise, the air bubbles will collapse easily when adding the almond flour. Also, the egg whites should finally be placed in an oil- and water-free bowl, covered with plastic wrap with holes poked in it, and stored for 1-2 days to allow some of the moisture in the egg whites to evaporate. This makes them easier to use, a technique known as "aged egg whites." Alternatively, you can add protein powder or cream of tartar to fresh egg whites. I used aged egg whites this time, but now to save time, I often add protein powder. This is the protein powder extracted from egg whites, not the dietary supplement powder we take for health. It can be bought on Taobao. 3. The egg whites need to be whipped to the right consistency, but not over-whipped. 4. When folding the egg whites and the powder mixture, pay attention to the folding technique. You need to mix evenly, but not over-mix, otherwise the air bubbles will collapse, leading to the failure of the macaron. 5. The piped macarons must be tapped a few times to release the air bubbles, which also helps the macaron form its shape. 6. When drying the macarons, you must wait until the surface is not sticky to the touch and forms a hard shell, otherwise it will crack.