French cherry macaron
By VicentaLakin
Sweet Macalon with saline cherry blossoms, and a little salt in the sweet. A beautiful gift for yourself on a good day, and there is no comfort in it。
Recipe Recommendations
- almond powder 50 grams
- powdered sugar 50 grams
- aged egg white 38 grams
- fine sugar 30 grams
- Salted cherry blossoms appropriate amount
- pink pigment
- sweetening
- roast
- an hour
- ordinary
Steps for French cherry macaron
1
Super fine almond powder is not sifted, sugar is sifted and almond powder is replaced by water soluble。
2
The old egg is placed in the container, and 30 grams of fine sugar is added three times。
3
Protein hits hard, hard hair bubbles。
4
TAKE A THIRD OF THE PROTEIN CREAM AND MIX IT EVENLY IN TPT POWDER AND ADD THE NEXT PROTEIN CREAM。
5
The good ones are smooth。
6
The pasta is filled with a round-mouth bouquet。
7
The tarpaulin is covered with tarpaulin, and the florist is squeezed vertically out of the circle. Squeeze the grill and blow the bubble。
8
Salted cherry blossoms were bubbled with water earlier, and paper towels were used to drain the moisture and place it on the squeezed paste。
9
The oven was only hot with a 50-degree fire, with a 20-minute dryer, and a finger on the surface with no sticky hand-skin ended. Please continue if sticky hands are not hard skin。
10
When the skin is dryed, the dish is moved directly to the lower middle level, with 140 degrees of fire up and down, and 20 minutes of roast。
11
Six minutes or so for the skirt。
12
When you get out of the oven, it's cool. There's a little dent in the Macalon that won't be empty。
13
Nice dress side。
14
It's completely empty, and it's very thick。
15
It's the best taste when you put the favorite pie back on the tide. This is a chocolate Ganash, 50 grams of chocolate and 30 grams of light cream, melted with a little condensation with 5 grams of butter。
16
I love Macalon。
17
Sweet with salty Macalon, special。French cherry macaron Make Tips
It's more stable to have separated protein in the fridge for more than 24 hours. Leathering is best done by choosing ovens, and this process is very important, otherwise it will be lost. The temperature of the bakery is adjusted to the condition of the oven itself, and it is recommended not to bake at high temperatures, as the lack of colour is also one of the conditions for success。