Colored Macalon
By VicentaLakin
“Macaron, also known as Macalon, a French dessert made of proteins, almond powder, white sugar and frost, usually contained between the two biscuits, such as jam or butter. Its origins date back to the nineteenth century of almonds; when it comes out of the oven, it is based on a shell with a circular flat floor, coated with protein, and finally a hemispheric crust, which forms a small round of sweets with a rich sense of taste, which is the most endemic food in the western French province of Viena, and which is occasionally seen in the north-eastern part of France.”
Recipe Recommendations
- almond powder 100 grams
- powdered sugar 100 grams
- egg white 38 grams
- sugar 100 grams
- water 26 grams
- butter cream appropriate amount
- butter 300 grams
- milk 200 grams
- white sugar 70 grams
- starch 20 grams
- sweetening
- baking
- ten minutes
- senior
Steps for Colored Macalon
1
Combination of almond powder, sugar powder, egg purifier and preparation of 38 grams of egg purifier。2
100 grams of sugar and 26 grams of water are boiled to 118 degrees, slowly rushing into another 38 grams of egg clean。3
Finally, mix 1 and 2, put in color, and adjust the color. It is then packed into a bouquet and squeezed into a circle 2 cm in diameter。4
Put the squeezed Macalon in 180 degrees for about 13 minutes。5
Put the squeezed Macalon in 180 degrees for about 13 minutes。6
Butter butter pie practices: milk is burned with sugar and sodium is mixed to sticky. Then add butter evenly。Colored Macalon Make Tips
160°c/160°c8min