French Macarons

Name: French Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Almond powder; 65g Powdered sugar; 1 piece Egg white; 15g Caster sugar; 15g Cream cheese; 10g pigment

by Ma Lin

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In fact, in my heart, macarons have always been a threshold, a roadblock that surpasses Chiffon’s baking road. I have also made macarons with high-temperature tarp before, but macarons seem to be in different people, and the time and temperature given are different. Sometimes your macarons are mixed well, but the temperature is not right, and you still can't bake successful macarons. For me, the biggest headache in making macarons is that it takes a long time to sift the mixture of powdered sugar and almond powder, but if you don’t sieve, one is not easy to mix evenly, and the other is horses. Caron will not have a smoother appearance.
Okay, let’s talk about my experience this time. The silicone pad is very easy to use, the bottom of the heat insulation effect is very good, put it in the middle and lower layer, don't worry about coloring too fast. The second is the production of macaron. I tried it several times, because I didn’t do it often, and I didn’t succeed every time. This made me quite knotty, but with the spirit of repeated defeats, I still insist on trying French macarons. But the swelling is not too good. Later I heard that it is better not to add liquid pigments to the egg whites. It is better to use toner or color paste. Adding liquid pigments, I always feel that the egg whites are not too hard, and the color is colored due to the liquid pigments. Too light, it will be lighter when mixed with almond flour, so several drops are needed. In addition, the batter is slightly thinner when mixing, so the height is not ideal. Next time, I have to control the consistency of the batter.
However, it is said that Italian macarons are more stable and have a higher success rate. They need to boil the syrup and it is more troublesome to measure the temperature. But in order to see the failed son every time, I decided to try the Italian method. Just wait for my next Italian macaron experience.

Ingredients

French Macarons

1. Almond powder and powdered sugar are put into a food processor and mixed together to make a finer powder (you need to use pure powdered sugar. Taikoo powdered sugar contains cornstarch. Use the food processor to first beat the fine sugar into powder, then Whisk with almond flour)

2. After whipping, use a sieve to sieve once (this is more time-consuming, and my sieve is also relatively thin, you can use the back of a spoon to press)

3. Sifted almond flour and powdered sugar

4. Put the egg whites in a large basin

5. Use an electric whisk to beat to a coarse bubble state

6. Then add the caster sugar, whipped until the moist foam is added, then add the red pigment

7. Continue to beat until hard foaming (that is, when you lift the whisk, there is a relatively sharp triangle, and the pot is not spilled)

8. Add the sifted almond icing sugar to the egg whites in two times, stir evenly with a spatula or spatula, do not turn for too long, avoid excessive defoaming, and the batter is too thin (if the batter is too thick, it will be easy to surface when baking. Cracking, but it will be flat when it is too thin, so it’s very important to hold it properly, just lift the scraper, it can fall like a ribbon, and there will be obvious lines after falling)

9. Put the mixed macaron paste into the piping bag, and put a small round flower mouth in the piping bag in advance

10. Spread the macaron silicone mat on the baking tray, and then squeeze an appropriate amount of batter into each small circle (the squeeze should be vertical and evenly applied, so that the thickness is consistent)

11. After squeezing, place the baking tray in a dry and ventilated place, and dry the macarons until they will not stick to your hands and have a soft shell (the shell is too hard and will crack when baking, the shell is too soft, and the shape It can’t be maintained. This is also a difficult point. In summer, the weather is relatively humid. You can put it in the oven at 60 degrees and heat it with hot air circulation for 20 minutes. If the level is not enough, you can continue to bake)

12. After drying, put it in a preheated oven at 150 degrees, and turn on the hot air circulation function for about 25 minutes on the lower and middle level (if there is no hot air circulation, then no need, but the baking time may be shortened, you can bake 15 Observe the coloring in minutes)

13. After cooling, just add some cheese frosting (cream cheese + fine sugar whipped evenly is cheese frosting)

14. Finally, I put another one on it, and it's done

Tips:
1. After the egg whites are finished, if you don't use them immediately, put them in the refrigerator first;
2. Be sure to use a piping mouth, otherwise the round shape is not easy to control;
3. It was raining when I dried it. It was cloudy, and it was still sticky after drying for a long time, so I bake it in an oven at 60 degrees for about 20 minutes.