Macalon
By VicentaLakin
Macalon is a French dessert made of proteins, almond powder, white sugar, which is usually mixed between two crackers with internals such as jam or cream. Its origins date back to the nineteenth century to be found in the almonds; when it comes out of the oven, it is based on the shell of a circular flat floor, coated with the protein, and finally added to the hemispheric shell, which forms a small round of sweets with a rich sense of taste that is the most endemic food in the western French province of Viena, which is occasionally found in the north-eastern part of France。
Recipe Recommendations
- almond powder 100 grams
- powdered sugar 100 grams
- protein 35 grams
- holiday red pigment two drops
- fine sand sugar 90 grams
- water 25 grams
- fine sugar appropriate amount
- butter 40 grams
- light cream 25 grams
- Lemon zest and juice appropriate amount
- blueberry jam appropriate amount
Steps for Macalon
1
SIFT A MATERIAL ALMOND POWDER, SUGAR POWDER
2
Add proteins, corroded in fine almonds
3
PUT B MATERIAL IN A SMALL POT AND BOIL IT TO 118 DEGREES
4
WHEN COOKING SYRUP, SEND C MATERIAL TO WET, DRY PROTEIN CREAM, AND THEN ADD TO THE BOILED SYRUP, AND MIX IT UP, AND HIT IT UP TO LIGHT AND RESILIENCE
5
You've got a lot of protein cream. even
6
Scratching with a razor to lighten the belt
7
Load a round-mouth bouquet
8
Squeeze on the grill and hang it to the surface
9
Put it in the middle of the oven. Fire 140 degrees up and down
10
When it's out, match
11
I'm going to put on the inside
12
After 2-3 days of wetting, the finished macaroon tastes better
13
One more close-up for the finished product. Beautiful redMacalon Make Tips
ONE, ALMOND POWDER, SUGAR POWDER, MUST BE FULLY MODULATED. 2. COMBINATION OF SUGAR TO SUFFICIENT TEMPERATURE. 3. WHEN YOU MIX PROTEIN CREAM, DO NOT MIX TOO MUCH, SO THAT IT WILL MELT. 4-PULSE PRACTICES: MAKE A JAM IN THE MIDDLE OF CREAM CREAM: SOFTEN BUTTER, ADD SUGAR POWDER, MIX IT UP, THEN ADD LIGHT CREAM, LEMON JUICE, LEMON CRUMBS IN RESERVE 5. I USED THE PE 5386 ONCE-IN-A-SHOW OVEN, WITH A STANDARD FIRE-BAKING PATTERN, WITH PROPER TEMPERATURE ADJUSTMENT WHEN USING OTHER BRANDED OVENS。