Diy Macarons

Diy Macarons

1. Prepare a clean bowl and mix 100 grams of fine almond flour and 100 grams of powdered sugar together and set aside.

2. Pour the egg whites into the mixed powder, cover with the powder and set aside.

3. Put 80 grams of granulated sugar + water into the small milk pot gas and cook until 116-119 degrees Celsius (note that this temperature is not fixed, adjust it according to the weather and humidity. If the humidity is below 60%, cook 116 degrees syrup, 70% cook 117 degrees, 80% boiled at 118 degrees, 90%-100% humidity boiled to 120 degrees syrup,).

4. The tumbling sugar water began to bubble.

5. The bubbles change from big to small. Very dense means that the sugar water has reached above 100 degrees. When there are more and more dense bubbles, it will be almost burnt. Don't overheat it.

6. When the sugar water is heated to about 80 degrees, beat the pre-weighed 38 grams of egg white with an electric whisk at low speed until wet foaming, and then add the mixed 20 grams of sugar to the meringue in 3 times to beat, (20 grams of sugar + egg whites) 0.5 grams of powder and mix well), each time you add granulated sugar to beat about 6-7 times. I suggest using Schukman's granulated sugar is the most suitable, because it is relatively fine and easy to blend. This step is actually to make the meringue more stable, so the finished meringue presents a small sharp corner state, if it is cotton-like, it is over-dominated.

7. After the syrup is boiled to 116-119 degrees, the syrup can be poured into the dry meringue with fine water inflow. The whisk is turned on at the highest speed and continue to be sent. Do not stop until the meringue appears lines, and The temperature of the meringue has dropped to about 40 degrees to stop it.

8. The picture of pouring sugar water was not taken, let me add it next time.

9. When the temperature of the meringue is reduced to about 40 degrees, it is basically completed. The meringue should have clear lines, and the egg-beating head should be like a curved chicken tail. If you want to add coloring, you can put a little bit into the meringue and stir evenly at a slow speed.

10. Lay out the meringue and wait for the free time for cooling, stir the second part of the mixed powder with a spatula to form a meringue batter, and mix the batter until it is moist.

11. Stir the egg white batter.

12. Add the meringue to the batter and stir in 3 times. The first time you add the meringue, it will be more difficult to stir. It will be more difficult to stir at first. Keep pressing until the batter and the meringue are thoroughly mixed. Up.

13. The second time the meringue is added, the batter is obviously thinner, and we have to reduce our strength, so we must not stir hard. Gently scoop up the batter and let it flow down naturally. Continue this stirring method until the batter and the meringue are evenly mixed.

14. The last time the meringue is added, the batter is thinner than before, so the stirring must be light and fast. Do not press. Mix until you can't see the meringue. The batter is falling like a ribbon. In fact, the ribbon-like state is out. In addition to the proof that the batter is well mixed, the meringue is also passed. If the batter does not appear to be in a ribbon-like state, then the meringue may fail to pass, or the mixing may not be enough.

15. Put the mixed batter into a piping bag, and squeeze out small dots of 2.5-3.5cm in size on the tarpaulin.

16. If you want to make thick, this batter will do.

17. This batter is also very thick, but the smoothness is different from the previous picture, but the batter still looks very oily, so the burger macaron batter is also OK, if the batter is as thick as the picture, but there is no such thing as the picture. Luster, that proves that the mixing is not enough.

18. If you want to decorate the batter, you can also sprinkle some chopped fruit on the squeezed batter for decoration.

19. After the protein batter is qualified, you can put it in the oven and bake it directly. The novice recommends to let it dry for 10-15 minutes and then put it in the preheated oven at 150-180 degrees and bake it out for 11-15 minutes. The temperature is adjusted according to your own oven.

20. When the weather is humid, you can use the oven to open 30 degrees hot air to bake until it is not sticky, 15-20 minutes, without taking it out, directly turn the temperature to 150 degrees and bake for 12-15 minutes

21. Baked macarons.

Tips:

1. Separate the egg whites from the egg yolks the day before making them and put them in the refrigerator, then take them out and warm them up the next day before making them.
2. To boil syrup, you must use special baking sugar. White sugar is forbidden, because the sugar content of baking sugar is different from that of white sugar.