Margaret cookies are fragrant and soft, melt immediately in the mouth, and have a strong egg yolk aroma. Coupled with the crisp aroma of almonds, it tastes really good.
The full name of Margaret Biscuits is "Miss Margaret who lives in Steresia, Italy". It is said that a long time ago, when a pastry chef was making cookies, he silently said the name of his lover in his heart and pressed his fingerprint on the biscuit. This is the origin of the "Miss Margaret who lives in Stressa, Italy" cookies. [Baidu]
Margaret Macaroons
By HarleyFeeney
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 80 grams
- almond powder 20 grams
- butter 100 grams
- salt 1 grams
- powdered sugar 60 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Margaret Macaroons
1
All raw materials.
2
Boil two boiled eggs and take the yolks. Place egg yolks on a sieve.
3
Press with the finger of a spoon to pass the egg yolk through the sieve to form a fine egg yolk powder.
4
After the butter is softened, add the powdered sugar and salt and stir well.
5
Beat with an egg beater until slightly expanded.
6
Pour in the sifted egg yolks and stir well.
7
Sieve in low-gluten flour and cornstarch almond flour.
8
Knead into dough with your hands. Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.
9
Lay tin foil on a baking sheet.
10
Remove the refrigerated dough, take a small piece, and knead it into a small ball.
11
Put an almond on the small ball.
12
Press flat with your thumb.
13
When pressed flat, the cookies will naturally crack.
14
Make all the cookies in turn.
15
Put in the middle layer of the oven at 170 degrees for 15-20 minutes, until the edges are slightly browned.