# Fourth Baking Contest and is Love to Eat Festival#macarons
1.
Prepare a piping bag and a round hole flower mouth with a diameter of 0.5~1cm.
2.
Make Italian meringue: 35g egg white, 100g caster sugar, 25ml water for later use. Put the granulated sugar and water in a heat-resistant bowl, stir well, put it in a 600W microwave oven and heat for 1 minute, take it out and stir evenly, then put it in the microwave oven and heat for 2 minutes and 30 seconds. After this step is completed, the syrup that has been boiled to 117 degrees is taken out.
3.
In the process of boiling the syrup, slowly beat the egg whites with an electric whisk until white foamy, and then slowly pour the syrup cooked to 117 degrees into the meringue. After all the syrup is poured in, switch the whisk to high speed and beat until the meringue is upright, then adjust to low speed to straighten the texture of the meringue. The finished is the Italian meringue.
4.
Production: Put the almond powder and powdered sugar in a mixing bowl, and stir evenly with egg soot.
5.
Scrape out the vanilla seeds from the vanilla bean pods, add the vanilla seeds to the mixed powder, and then add the egg whites. Do not add all the egg whites at once, leaving a portion to adjust the hardness of the almond paste, not too thin.
6.
Add the meringue to the almond paste in portions, stir evenly with a spatula, and stir until the traces of the almond paste fall out at a slow speed.
7.
Put the adjusted almond paste into a piping bag, put a silicone mat on the baking tray, and squeeze the almond paste with a diameter of about 3~4cm on the silicone mat at a certain interval.
8.
Leave it at room temperature for about 30 minutes to allow the surface of the almond paste to fully dry, so that the edges of the almond paste will not stick to your hands.
9.
Preheat the oven to 170 degrees, put the almond paste in and bake for 10-15 minutes.
10.
After baking, put the macaron together with the silicone pad on the operating table to cool. When it is completely cooled, use a spatula or other tools to gently remove it.
Tips:
1. The finished macaron has a very very thin shell on the surface, so it is very easy to break. If it is used as a gift, be careful when carrying it.
2. The colorful macaron is because of the natural or artificial pigments added to it. If you add flour, add it when mixing almond powder and powdered sugar. If you add liquid coloring, add it when you whip the meringue. The two methods are different.
3. Because macarons are high-sugar things, the matching cream is usually sandwiched in the middle to neutralize its sweetness. Generally, non-sweet or even slightly bitter cream is used.
4. For baking macarons, the best is to use silicone pads, because the heat conduction of silicone pads is relatively slow, so that the bottom will not solidify immediately under high-temperature baking, and the indentation will not flow out and the beautiful skirt will not be formed. . If there is no silicone pad, you can spread non-sticky greased paper on the baking tray, squeeze the almond paste on the greased paper, and place a baking tray under the baking tray where the almond paste is squeezed during baking. This can block part of the heat. Firepower can also achieve the purpose of skirting. Another method is to put a piece of clean cardboard under the oil paper, which can also block the fire. When the skirt appears, the cardboard can be pulled out gently and quickly. However, I feel that the last one is more difficult to operate, because the macaron is very tender during the baking process, and the macaron will be broken accidentally when the cardboard is pulled out, so the first two methods are still recommended.
5. The almond paste that has just been squeezed will have a sharp point, but as long as it is in place, the point will slowly fall back, and the surface of the almond paste will become smooth and become a round pie-shaped almond paste. The tip did not fall back, indicating that the almond paste was hard.
6. The Italian meringue can be added to the almond paste in small amounts, and each time you add it, use a spatula to mix well, and then lift the spatula to lower the almond paste to see if it reaches the feeling described in the book. If it is too hard, Need to add a little meringue and continue stirring So although the recipe provides the amount of meringue, but in actual use, not all of them are used, this should be paid attention to.
