French Macalon
By VicentaLakin
France's sweet messenger, also known as Macalon, almonds, chicks' breasts, is a French sweet, sweet taste made of protein, fine sugar, almond powder and sugar powder. The beauty of the skin is so attractive. Welcome to 2017, Red Markalon means Red Fire, Round Up
Recipe Recommendations
- almond powder 42 grams
- powdered sugar 42 grams
- protein 33 grams
- fine sugar 33 grams
- red pigment 1 drop
- dark chocolate 30 grams
- light cream 30 grams
- sweetening
- burn
- several hours
- senior
Steps for French Macalon
1
The materials are ready. Almond powder mixed with sugar powder
2
Protein and sugary sugar have a break, a dry one, a small tip of the egg
3
Add a drop of red color at this time
4
Let's hit it with an eggbeater at a low speed, then double it with a razor
5
Almond powder is added to the protein cream three times, a third of the almond powder is added, and it's cut or pressed until there's no dry powder
6
Add two-thirds of the almond powder, and continue to use the swirling or crushing technique
7
Add the remaining apricot powder and do it by cutting
8
The mixed paste is in the form of a levitation
9
Put the pasta in a one-time bouquet, cut a little mouth, and bake a silica pad
10
Pump it up vertically
11
Squeeze the macaron, put your hands on the grill, shake a few times, and have a bubble on the surface. Drop it
12
It's better to have a leak in the ventilator, not longer than 30 minutes, and it'll be over. Just touch it with your finger
13
The oven is 150 degrees preheat for 5 minutes, and the middle level for 15 minutes
14
It's almost four to six minutes to the skirt
15
It's time to bake. It's out of the oven. It's cool
16
Black chocolate slices and light cream in the bowl
17
The insulated water melts, it's about 40-50 degrees, and the razors flip
18
Chocolate sauce with a one-time bouquet, a little condensed, a little cut
19
Get a piece of Macalon and squeeze on the chocolate sauce
20
Just one more Macalon merger