French Macalon

1

The required ingredients are called spares, and the number of grams cannot be reduced。

2

Almond powder (super fine almond powder) and sugar powder (macalone special sugar powder) are mixed for screening. There are large grains that can be pressed with small spoons。

3

The sifted powder is loose and has no particles。

4

Started with proteins, which hit half of the sugar powder in fish bubble form。

5

This is the first time I've ever seen anything like this。

6

Pick a drop of edible pigmentation with a bamboo sticker. (Deep color added to your needs)

7

Keep hitting the protein。

8

Bring up the eggbeater and have a straight angle. This step is important

9

Add half of the sifted powder。

10

To mix it evenly and then add the remaining powder。

11

And then, when it's even, the scratcher comes down with a ribbon。

12

Load the bouquet and squeeze it into the grill. And when they're all squeezed, they shake a few times, and they blow bubbles, and they squeeze a little bit smaller. If you have bubbles, you can also pick up bamboo。

13

Starts to dry the skin: the grill is placed in the oven, the yeast is developed, and the oven door is kept open for half an hour. This is the time to make a favorite pie

14

Squeeze the edge of Macalon without sticky hands, slightly elastic, and just dry the skin。

15

The oven is pre-heated, 160 degrees up and down, placed in Makalon, appears on the edge of the skirt for about 3-4 minutes, cooled to 110 degrees and baked for 8-10 minutes after the edge has stabilized。

16

The finished chart. Put on your favorite jam. I use mashed mashed potatoes, and the macaroon itself is sweet, and the person is not sweet enough, so he uses the fresh mashed mashed potatoes。

17

The finished chart. Cracky skin, soft tissue。

18

The finished chart. Beautiful macaroon

19

It's finished. At the bottom of Markalong。

20

The finished chart。

Summary of lessons from multiple failures: The container for beating egg whites must be water-free and oil-free, and the whites must be whipped until stiff peaks form. The skin must be dried until it is not sticky to the touch and feels slightly elastic; do not be impatient. Since it is now winter and the room temperature is low, I used the oven's fermentation mode to dry the skins, without needing to set a specific temperature. If it is still slightly sticky after half an hour, extend the time by ten minutes. Do not walk away when baking starts; closely observe the macaron's "feet" (skirt). Once the feet set, lower the temperature; the feet will retract slightly. Adjust the temperature according to your own oven. This recipe uses an ACA oven with a capacity of 38 liters.