French Bear Macarons
1.
The first step is to mix 25 grams of powdered sugar, 4 grams of cocoa powder, and 25 grams of almond powder through a sieve. If it is ultra-fine sieve-free almond powder, only sieve the powdered sugar and cocoa powder and mix them evenly.
2.
Separate the protein isolate into a dry bowl without water and oil. Don't use a basin. The protein is too small and it is not convenient to pass.
3.
Add the sifted 17 grams of powdered sugar in portions, which is the powdered sugar 2 in the recipe.
4.
When the egg whites are dry and foamy, it is more delicate to beat the egg whites at a low speed.
5.
Add the powder mixture in portions and mix.
6.
Stir well and add again.
7.
Just drop the mixed paste into a streamer shape.
8.
Put the round piping mouth on the piping bag and put the mixed paste into the cup. My decorating mouth is a round mouth with a diameter of 0.7 cm.
9.
Squeeze macarons below. The cushion I use has three shapes on it. Let’s just talk about the squeeze method of the bear. First squeeze two points in the ears, don't overcrowd them.
10.
Squeeze the middle part of the circle again, and also don't crowd it too much.
11.
Squeeze all of them and pick up the baking tray, tap the bottom of the baking tray lightly, and pierce the bubbles with toothpicks if there are any bubbles.
12.
Dry the skin below. If your oven has a minimum temperature of 50 degrees, just turn it on at 50 degrees and let it dry for about 20 minutes. If there is no 50 degrees, just like me, just turn on the heat 100 to preheat for 5 minutes and then turn off the heating. Put the baking tray on the top layer to dry for about 20 minutes.
13.
No matter which method is used, the drying of the skin must be in place to proceed to the next step. The finger touches the surface with a hard shell, and it is obvious that the crusty is soft underneath it. If the skin is still very soft, it will stick with a little effort. It hasn't been dried yet, and it will be dried for a while.
14.
Put it in the middle and lower level of the preheated oven, and bake at 130 degrees for about 14 minutes. My oven temperature is too high, if the oven temperature is not high, you can use 140 or 150 degrees to bake.
15.
The skirt appeared after 5 minutes.
16.
Come out, let it cool thoroughly before removing it.
17.
The chocolate and whipped cream are melted in water or in a microwave oven and then mixed with butter. Put them in a piping bag and wait for it to solidify.
18.
Add the fillings, pack it and put it in the refrigerator for one day, or wait until the pie has returned to moisture.
19.
You can use melted chocolate to draw expressions and kids will like it better.
Tips:
The following is mainly about drying the skins. If it is not particularly dry, it is best not to try to dry the skins at room temperature. That will greatly increase the number of your failures. I never consider drying the skins at room temperature. It takes too long and the skins have not been dried. Defoamed. Find ways to dry the skins in place according to your own oven conditions. These all need to be carefully considered by oneself. Regarding the baking temperature and time, I suggest not to bake at a high temperature. This should be measured according to your oven situation.
