macarons
By ElvieMurray
I made a macaron myself and hugged my failed mother six times, and finally succeeded for the seventh time yesterday. I planned to start making macarons last year, which is a challenge to my pastry baking skills. Many people say that macarons are not easy to succeed in home DIY. A friend once joked to me: "If you succeed, you can apply for a five-star pastry shop." From this sentence, you can see the difficulty of making macarons. Its main limitation is the oven. Generally, households use full heat, and it is best to bake macarons separately from upper and lower heat. I have collected many successful celebrity blogs about macarons on the Internet, done a lot of homework and failed many times, and ate many very sweet failed works.(It's strange that I don't like things that are too sweet, but I can only accept the sweetness of macarons), this time you finally gave me a surprise.
Recipe Recommendations
- almond powder 60G
- powdered sugar 60G
- protein 48G
- white sugar 20G
- sweetening
- baking
- half an hour
- ordinary
Steps for macarons
1
Sift the almond powder first (the 60G almond powder here is the sifted amount) once or twice. Sift the powdered sugar (here use powdered sugar crushed by white sugar) and mix with the almond powder.
2
Beat egg whites until rough, and add white sugar in 2 portions. Then beat until dry and foamed (the tip grows into a sharp shape with a little crooked hook).
3
Add almond powder and powdered sugar to the meringue paste.
4
Use a spatula to apply it to the wall of the plate about 15 to 20 times until the batter shines like heavy satin falling and sliding.
5
Put a 0.5CM diameter decoration nozzle into the decoration bag and clamp the lower end with a clip. Add batter.
6
Then squeeze it evenly on a non-hot cloth, holding your hands steady when squeezing, so that the batter will be even and leave a gap between it and the batter, because the batter will expand when the skirt appears when baking.
7
Let the batter sit for about an hour and a half, and touch the batter with your hands to make it slightly more sticky.
8
Preheat the oven to 160 degrees, bake in the middle layer for about 4 to 6 minutes, and the skirt appears. Then open the oven door. Adjust the temperature to 120 degrees, place the third layer from the bottom on the baking sheet, and bake for 15 to 20 minutes.
9
After cooling thoroughly, remove the macaron from the cloth without touching it.