The original macaron
By VicentaLakin
Likes Macalon, prefers this one with a seductive skirt
Recipe Recommendations
- almond powder 90g
- powdered sugar 90g
- aged egg white
- fine sugar 16g
- pure water 21g
- protein powder 0.5g
- sweetening
- roast
- half an hour
- ordinary
Steps for The original macaron
1
Get your food ready
2
the sugar powder is 90g, the almond powder is 90g mixed
3
Sifted almond powder
4
adding 33g of egg purifier, flattening in groups, not overstretching。
5
It's dryer than a good pasta
6
the eggnog 33g was added three times to the fine sugar 16g protein powder, 0.5g, and sent to the hard hair
7
glucose: fine sugar 75g, pure water 21g evenly mixed, boiled to bubbles, heated to about 115 degrees, all fine sugar dissolved
8
The syrup slowly falls into the protein frost along the edge, and the eggbeater is fast. Send
9
To this state
10
The protein cream is added to the almonds for the first time three times
11
The second cut is even to the protein cream mix
12
THIRD "J" BYTE
13
It's a thin, smooth-sliding paste
14
A large bouquet of bouquets in a wide-mouthed glass, and a margarone in the bouquet
15
The front end cuts the mouth about a centimetre, the grilled silica pads, the vertically squeezes out an even circle of 2.5 centimetres in diameter
16
Squeeze the macaroni, so cold as not to stick your hand
17
The oven is preheated at 160 degrees
18
Up and down, 160 degrees medium, 16 minutes dry, successful ponies, almost six minutes. Side
19
Infiltration, I made a ginash chocolate intubation, put in a bouquet, cut, squeeze a small circle out of the macaroon embryo, code the other one。
20
Nice pony
21
The freezer in the bag
22
Take a bite. It's good
23
It's a biteThe original macaron Make Tips
Ganache Chocolate Filling: Chocolate 50g, Heavy Cream 50g, Butter 10g; Boil heavy cream in a small pot, add chocolate and stir until melted, beat the butter, pour in the chocolate cream mixture cooled to room temperature, mix well, transfer to a piping bag and it is ready to use.