Custard Macarons

Name: Custard Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Almond powder; 100g Powdered sugar; 38g Aging egg whites; 85g Caster sugar; 25g water; 38g protein; 1g Protein powder; a little pigment

by Demon~🍒

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The main ingredients for making macarons are almond powder and powdered sugar. The almond powder mentioned here refers to the almond powder of American almonds. It smells very sweet and the price is relatively high. You should also choose macarons for powdered sugar. Special Cantonese powdered sugar. It is not recommended to use soft white sugar and impure powdered sugar. You can use a wall breaker to beat the sugar into powdered sugar by yourself. For the sugar, use special baking sugar. Strict requirements on ingredients can make a successful macaron. The other is the details of the techniques and steps. It is recommended to read the steps first and then operate, and get familiar with the process. It will be more stable when you do it with confidence.
Regarding tools, even if the brand and model of each oven are the same, there are differences in temperature during actual use. It is recommended to prepare an oven temperature detector. Sanneng’s is more accurate and common, and the price is not expensive. It looks like a package of twenty dollars. The Macaron thermometer can be selected with a bracket. The temperature is measured as far as possible and the preparation is correct. It is best to choose the one that can be accurate to 0.1g. The tools and ingredients are ready, and the failure can be reduced when making it. rate.
The recipe in the article can make nearly three plates with a square plate measuring 28 by 28 cm. If you do less, you can convert the ingredients into the unit. "

Ingredients

Custard Macarons

1. First, make batter A. Mix powdered sugar and aged egg whites. To make aged egg whites, put the egg whites in a water-free and oil-free container, cover with plastic wrap and refrigerate for three days.

2. Cover with almond flour and set aside.

3. Put the sugar and water in B into a small pot and bring to a boil on a low fire. This step and the next step are carried out at the same time. Prepare a food detection thermometer. When the temperature of the sugar water reaches 118 degrees, remove from the fire.

4. Mix the egg whites and egg white powder in C, add the white sugar to the egg whites three times, and beat until stiff. At this time, the sugar water in step 3 has just been boiled to 118 degrees, slowly pour the sugar water into the egg whites whipped in this step, while pouring and blowing at high speed.

5. Add color and beat well.

6. Mix the ingredients in A evenly, and use a spatula to mix as much as possible.

7. First take one-third of the egg white and add it to the batter and mix it evenly with a spatula. Don't worry about defoaming at this step, just try to mix it evenly.

8. Mix the remaining batter and egg whites evenly in two separate steps. When mixing for the last time, the action should be gentle. Use the up-and-down mixing technique until the final batter falls in a streamer shape.

9. Put the batter into the piping bag, the Sanneng 7064 for the piping mouth, vertically, squeeze the batter into the baking mat evenly. Let the skin dry for about ten minutes, and just push it gently with your fingers to keep your hands free.

10. Preheat the oven 160 degrees in advance, about 15 minutes, the specific time should be flexible.

11. The macarons began to appear beautiful skirts in about 5 minutes.

12. For macarons stuffing, I used custard sauce, 200g milk, 40g egg yolk, 40g sugar, 15g cornstarch, 25g butter, add it to the milk pot, keep stirring on low heat until it is thick, add Refrigerate in the refrigerator for one hour for later use.

13. Squeeze the custard sauce on the macarons.

14. The two pieces can be combined.

15. Finished product

16. Finished product

17. Finished product

18. Finished product

Tips:
Analysis of the causes of macarons cracking:
1. The preheating temperature of the oven is too high
2. The primer is too high
3. Analysis of the causes of unstable macaron wrinkles in meringue:
1. The water content of the batter is too high
2. The egg whites are too fresh
3. Stir the batter too much
4. Defoaming
5. The syrup temperature is not enough
6. Analysis of the cause of the damp macarons hollow in Xing almond flour
1. Excessive defoaming
2. Almond flour is over-whipped to get oil
3. The drying time is too long