1. Mix the coffee powder and almond powder and icing sugar through a sieve (I used the freshly ground coffee powder in my restaurant, if you don’t have it, you can replace it with instant coffee powder), add egg whites and stir evenly and set aside for later use (forgot to take photos in this step)
2. Whip the protein b until hard foaming
3. Add 25g of fine sugar and 100g of water and heat to 118° (do not shake the bottom of the pot when boiling the sugar water, otherwise the sugar water crystals will seriously affect the final meringue)
4. While whisking the egg whites at high speed, slowly add the sugar water until the egg beater is lifted with a sharp hook. The egg white temperature will stop at more than 40 degrees. Don't pass it (there is no free hand to take pictures in this step 😂)
5. Add one-third of the meringue to the batter and mix well
6. Add the remaining meringue and stir evenly with a "J" mark. Don't use too much force or stir too much until the batter flows down smoothly in an inverted triangle. The temperature of the dripping batter will not disappear within 15 seconds.
7. Put the decorating nozzle and squeeze it onto the silicone mat, shake it twice, poke out the bubbles with a toothpick, preheat the oven to 50°, and put the macaron in for about 13 minutes until you lightly touch the epidermis and do not stick to your hands (not recommended for novices Oven paper instead of silicone mat)
8. Preheat the oven at 160° and bake for 13 minutes or preheat the oven at 160° for 5 minutes and then turn to 150° and bake for 12 minutes
9. Macaron inset: 80g softened butter, 30g almond powder, and 40g powdered sugar (sweetness can be added or subtracted according to personal preference), stir well, add an appropriate amount of espresso (according to the consistency of the batter) and then add an appropriate amount of fresh Toning of ground coffee powder (can be omitted)
10. I made two batters, one Italian and one French. In summary, the French case is brighter and smoother, but the skirt does not look as good as Italian. Finally, I wish you all success.
Tips:For macarons, I personally think that the most difficult thing is to control the oven temperature. Everyone’s oven is different, so the temperature should be adjusted according to your own experience. Even if you use an oven, I use the original batter and the coffee-flavored batter. The time is also different, so if you want to successfully win the macarons, you still have to experiment and take more notes.
