Colorful French Macarons

Name: Colorful French Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Almond powder; 80g Powdered sugar; 40g protein; 20g granulated sugar; 80g dark chocolate; 80g Light cream

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Anyone who has eaten macarons will be attracted by her charming taste, take a bite and savor it slowly, flowing from the eyes of the throat to the heart, the mouth is filled with a strong aroma of almonds, can't help but sigh that there is such a thing in the world. Delicious cookies. Don’t be intimidated by the amount of sugar in the recipe. The sweetness of the finished macaron will be acceptable to you. It will not be uncomfortable. On the contrary, it will make you feel that the sweetness is just right. Everyone.
The almond flour used in the macarons is a powder made from almonds (American almonds) instead of almond flour from mountain almonds. Almond flour is very fragrant and has a good taste. If you think the cost of almond flour is high, you can also use peanut flour instead, but it tastes like peanuts, which is inferior to almonds.
When making macarons, you can add various colors of food coloring to make colorful macarons according to your own preferences. You can also make natural macarons without adding any pigments.
The macaron I made is not very successful. Some factors have caused the skirt to appear incomplete. I have to continue to strive to make Zhou Zheng.

Ingredients

Colorful French Macarons

1. Prepare the raw materials

2.

3. All powders are placed on a sieve and sieved (50 grams of almond powder + 80 grams of powdered sugar). If it is not easy to sieve, you can use the back of a spoon to crush the mixed powder to make them pass through the sieve faster

4. The almond powder after mixing and sieving is very delicate and bulky

5. When the egg whites are in a coarse foam state, add fine sugar and continue to beat until hard foaming

6. Add half of the egg whites to the powder and mix well

7. Since there are more flours, the mixing process is a bit dry, so it’s fine for a while.

8. Then add the remaining egg whites, drip the required pigments, and continue to stir to make the powder and egg whites completely mixed evenly

9. Stir at the bottom and use a spatula to wipe 10 strokes on the edge of the basin until the protein paste is in the state of lifting the spatula, and the protein paste falls down in a ribbon shape.

10. The piping bag contains a round flower mouth, and put the mixed batter into the piping bag

11. Put a glass fiber cloth on the baking tray and squeeze the batter onto the mat of any size. I’m so small, it’s only 3cm in size after it’s baked

12. If there are bubbles, use a toothpick to gently pick them up, and the bubbles will heal naturally after they burst.

13. The squeezed macarons are air-dried naturally until the skin is not sticky to the touch and forms a hard shell. You can bake it. I let it cool for 40 minutes.

14. Preheat the oven and bake it at 160 degrees for about 8 minutes. After the skirt appears, turn it to 140 degrees until it is cooked (see the skin is slightly colored). This process takes about 12-15 minutes.

15. Break up the dark chocolate, add whipped cream, heat in insulated water until the chocolate melts, stirring constantly

16. The completely melted chocolate sauce is very viscous. After removing it from the heating container, put it in a warm and slightly solidified state before use.

17. Choose two pieces of the same size as a group and squeeze the chocolate sauce in the middle

18. Close the other piece and a macaron is born

Tips:
Xiaoyingzi's words:
1. Macarons have a relatively high failure rate and a relatively high cost. To facilitate the practice, it is best to make a small dose each time. As long as you follow the steps and make every step in place, the skirt will definitely appear.
2. To make macarons, use silicone pads for the best results. Because the silicone pad conducts heat slowly, it can prevent the bottom from being shaped prematurely, and skirts are prone to appear. You can also use glass fiber cloth and the effect is also very good.
3. Only when the particles of almond flour are fine enough, the appearance of macaron will show a delicate luster. So before making macarons, mix almond powder and powdered sugar through a sieve to get a delicate mixture of almond powder and powdered sugar.
4. If you can't buy almond flour, you can buy American almonds and use a cooking machine to grind them, but if you don't grind them well, it will become a sauce. It is recommended to buy ready-made almonds. Many sellers on Taobao.