#柏翠大赛#colorful Macarons
1.
First, weigh 35 grams of almond powder and 35 grams of icing sugar before mixing.
2.
Separate 33 grams of egg whites into a bowl without water and oil.
3.
Whisk the egg whites, beat the fish bubbles and add one-third of the 25 grams of fine sugar.
4.
Add the white sugar for the second time.
5.
When there are obvious lines and hard foaming, add the third sugar, the state at this time has not reached the hard foaming.
6.
Macaron meringue can be made only when the egg whites are hard foamed and the egg whites are delicate, smooth and elastic.
7.
Take half of the meringue into the sifted powder, and mix well by turning and pressing. The state at this time is very rough, it doesn't matter to continue.
8.
Pour back into the remaining meringue bowl and continue to mix well with the mixing method. Be careful not to over-mix. Excessive egg whites will defoam.
9.
Just drop the batter in a streamer shape.
10.
The piping bag is equipped with the piping nozzle, the pigments of each color are drawn into the piping bag with a toothpick to form a strip, and then the batter is put into the piping bag.
11.
Extrude the circle vertically.
12.
Extrude the circle vertically.
13.
Then dry the skins in the oven fan mode, only turn on the heat to 50 degrees, put the baking tray on the second layer, and let it dry for 20 minutes. The drying of the skin cannot be measured by time. It depends on the state. The skin must be dried until the finger touches the macarons with a strong film on the surface. If you press down, you can feel that the crusty is soft underneath. French macarons are the key to drying the skin, and it must be dried firmly in place.
14.
The dried macarons are put into the middle and lower layer of the preheated oven, heated to 140 degrees, lowered to 130 degrees, and bake for 15 minutes.
15.
The skirt will come out in about 6 minutes.
16.
Don't rush to peel off the baked macaron, wait until it's cool. For the instant cheese I use, just beat the cheese smoothly with a whisk. Sour cheese is perfect for macarons stuffing. It neutralizes the sweetness of macarons.
17.
The baking temperature is moderate and there is no hollow.
18.
Finished product vertical drawing
Tips:
1. Baking macarons should be adjusted according to the temperature of your own oven. Too high or too low temperature is the reason why macarons are hollow or do not come out of the skirt.
2. The egg whites must be beaten to a hard foaming, smooth, delicate and elastic state.
3. If you don’t know whether the macaron is cooked, the skirt of the macaron will fall back when it reaches the maximum point. After the skirt comes back, bake it for 2 minutes. It should be almost the same. Press it with your hand. If you press down to the bottom When there is hardness, it is cooked.
