Girl crispy breasted macaron

1

Mix almond powder and powdered sugar, place in a food processor and grind for 1 minute.

2

Sift the ground almond powder and powdered sugar mixture. (If it is not easy to sieve, you can use the back of a spoon to roll and mix the powder)

3

Beat egg whites on low speed until rough foam, add 40 grams of fine sugar in portions, and beat on medium speed.

4

Beat until the egg white at the top is inverted triangular and frothy.

5

Pour the sifted mixture into the beaten egg whites.

6

Use a rubber spatula to turn from the bottom up and mix well until the mixture is smooth and shiny, and the meringue will fall in a ribbon shape when lifting the spatula.

7

Divide the batter into several portions, add the different pigments, and continue to stir until the color is uniform.

8

Put the batter into a decoration bag and squeeze round batter into the paved macaron silicone mat.

9

The batter spreads out automatically and the peak falls back.

10

Place it in a ventilated place and dry for 30 minutes to form a skin that does not stick to your hands.

11

Preheat the oven to 160 degrees C, bake the middle layer for 5 minutes until the skirt appears, adjust the temperature to 120 degrees C and bake for another 15 minutes; remove and cool and remove.

12

Mix cold water, corn starch, and eggs, and beat with egg until eggs become liquid.

13

Pour the fine granulated sugar and milk into the pan and heat over low heat until the granulated sugar is completely melted.

14

Add egg liquid and continue to heat over low heat. (Heat and stir constantly to avoid sticking to the bottom)

15

Until a sticky paste forms, turn off the heat; add butter and vanilla essence and stir well.

16

After cooling, put it into a decorative bag, squeeze a suitable amount of vanilla filling on a round cake, and then stick with another round cake.

1. Whether you grind yourself or buy directly, the almond powder particles will not be very delicate. When using it, mix the almond powder and sugar powder and then grind it to avoid the almond powder becoming a sauce and get delicate almond powder and sugar powder. mixture. Only when the powder particles are fine enough will the macaron's appearance show a delicate luster.

2. The sugar powder must be 100% pure sugar powder. You cannot use moisture-proof sugar powder mixed with corn starch. Children's shoes that cannot be purchased with pure sugar powder can be ground with fine sugar.

3. After the batter is mixed, different colors of pigments can be added according to personal preferences. If not added, it will be primary colors.

4. The surface of the macaron should be dry to such an extent that the circumference is touched lightly with your hand, and even if you accidentally use too much force, it will not be deformed.

5. To make macarons, silicone pads work best. Because the silicone pad conducts heat slowly, it can prevent the bottom from being prematurely shaped and skirts are prone to appearance. Without silicone pads, would macarons be impossible? In fact, it can be done, but it is recommended to place an empty baking sheet under the baking sheet when roasting to isolate part of the heat at the bottom.

6. Macaron fillings are very rich. You can use all kinds of fillings you like, but you cannot use fillings that are too wet or too fluid.

7. Friends who have a light taste and like to habitually reduce the amount of sugar when making West Point, please note that when making macaron, you must not reduce the amount of sugar at will, otherwise it will be difficult to succeed.