French Macalon

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Two times sifted almond powder, egg-cleaning powder

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The egg Qing followed the Qing Cai Cai's Qi-Cai-Cai-Cai

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Equation passes to thin white bubbles, then sugar powder, and when there's a visible pattern, the remaining one third of the sugar powder continues to be distributed at medium speed

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Lifting the egg, the proteins show small angles, and it's done

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The remaining proteins on the omelet are scraped in the pot with a small razor, sifting almond powder again into the protein basin

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First it's dry, then it's smoother, then it's smoother, it's smoother, it's silky

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The bouquet of bouquets is put in front of the bouquets, the diameter of the bouquets is around 8 meters, and part of the paste is in the bouquets

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Squeeze out a tortilla on a hot tarpaulin

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Bringing up the grill three times down from a 10 cm high air, removing the small tip of the surface and picking up the bubble with toothpicks

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Send the oven to the oven without preheating. The fermentation function or thermal wind cycle function for about 20 minutes; if the heat wind cycle, the temperature is between 30 and 50 degrees; a small sew is left in the oven door, stuck with chopsticks or pencils, conducive to ventilation and humidity Gas

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It's a hard skin on the surface. Just touch it with your hand. It doesn't have to be removed, it's 150 degrees, it's on fire, it's on fire, it's on the edge of a skirt, it's around four minutes, it's going to lower the temperature of the fire to about 110 degrees, and it's going to fall back slowly when Macalon's full up, until he's stable

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When you're out of the oven, Macalon doesn't have to take it off

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The Macalon at the bottom is flat and empty

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Get ready for the pigments

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Turn the rest of the macaroni into blue

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That's the way it's made

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You can also make pink Macalon

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Here's to make the macaroons: 100 grams of cream cheese, soften it

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After a few low-speed bumps with an electric omelet, 100 grams of light cream, 10 grams of fine sugar, a little bit of cream cheese salt, a little sugar to turn down the taste, or better without sugar

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Pass even

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Take a little flower mouth into the bag

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Take a macaroni, squeeze a proper amount of cream and cheese on it, and find a similar size, put it together, and the French macaron will be finished

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1. Ensure the almond flour is fine, loose, and lump-free. Before starting, I sifted a large bag of almond flour. I kept the fine almond flour; the slightly coarser parts were mixed with an equal proportion of coarse sugar, pulsed several times in a high-speed blender, and then sifted in batches, finally yielding a fine almond-sugar mixture. 2. Speed up the skin formation process. I used two ovens, one with a convection function and one with a separate proofing function, both of which worked well for drying the skins later. When using these functions, you can leave the oven door slightly ajar, propped open with a chopstick or a pencil, to facilitate better air circulation inside and outside. However, do not dry the skin until it is rock hard. If the surface is dried too much, the resulting macarons will turn out hollow. Dry the skin until it is firm; when you lightly touch it with your hand and it feels non-sticky, it is done. 3. Temperature is very important. For the first batch of the first tray, I followed a master baker's cookbook exactly. I used top heat at 200 degrees, then bottom heat at 200 degrees, which resulted in hollow macarons that were also prone to burning. Of course, you need to adapt flexibly; after all, ovens vary and macaron sizes differ, so you cannot copy it exactly. Later, I referenced Mengyue's recipe and experimented with two more trays, discovering that high heat is necessary initially, and the temperature should be lowered immediately once the feet appear. Since everyone's oven is different and there are temperature variations, I cannot state an absolute specific temperature. However, starting with high heat and then switching to low heat seems very reliable to me. 4. Time control is crucial. Macarons are small and delicate, so never put them in the oven and then ignore them. For one of my trays, I did not stand guard by the oven the entire time; in just the time it took to wash two bowls and a pot, the macarons in the oven were charred black as coal. I presented this tray in a topic on Meitian; truly "dark macarons"! 5. The mixing must be moderate. I think the method for making macarons is quite similar to making chiffon cake, except for the ingredients and timing. Macarons also start by beating egg whites with powdered sugar or fine granulated sugar until stiff peaks form. However, compared to chiffon cake, more sugar is used, so the resulting meringue is quite stiff. After adding the sifted almond flour and sugar mixture, it will initially look lumpy when you start mixing. Continue folding, and the batter will become smoother. Scoop some up with a rubber spatula, and it is ready when it flows down like a ribbon. If you want to add color, there are two methods. One is to add food coloring when beating the egg whites, which makes the batter easier to control after mixing. The other is to divide the batter into different portions after mixing and add color separately. At this stage, I suggest not mixing the batter to the final consistency in one go, as the batter gets thinner the more you mix. The consequence of this is that when piped onto the baking sheet, the batter will not hold its shape.