French Macarons

Name: French Macarons
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Almond powder; 100g Powdered sugar; 80g Caster sugar; 25g water; 36g (stir in) protein; 100g White chocolate; 15g Light cream; Some Fruit and vegetable powder; 38g (send) Protein 1

by Qiaochu Baking

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Macaron, a more accurate transliteration should be Maca red, an Italian almond biscuits dating back to the 19th century. This dessert has many stories (slots) (points) that can be told. It seems that the topic of many times is said (spit) )not enough. Start from stepping into the West Point House to see the exquisite display in the window, from the desserts in the VIP lounge of the golf course, from the low-key luxury of the female celebrity selfie show... As long as you like West Point, almost No one will not talk about macarons.
In the early twentieth century, Parisian bakers Ladurée took inspiration from sandwiches and transformed the macarons from a single slice of crepes into two slices of almond biscuits with various insets, which has been widely spread today. In addition to the beautiful and intoxicating outer skirt, it also uses fruit and vegetable powder or pigments to create gorgeous colors. The so-called "girl's breast" is said to be a name made by Chinese people, and it is also said that the French praise its silky luster.
A macaron can kill you a lot of time, repeatedly polishing, controlling the batter, controlling the temperature, no hollowness, the surface must be delicate and smooth, and there must be a beautiful eversion skirt... When you suddenly raised your head, you realized that time flies so fast, but when you stack the finished macarons one by one, you realize that this sense of accomplishment is incomparable to anything. Macaron is undoubtedly a grinning little fairy, after a series of failures, it will still make people immersed in researching what went wrong. For home baking, French macarons can make you achieve the kind of perfection you want after a few tries, so have confidence in yourself!

Ingredients

French Macarons

1. Chocolate filling materials:
White chocolate: 100 grams, light cream: 15 grams

2. Chocolate filling production:
Chop the white chocolate with a knife

3. Place the chopped white chocolate in a chocolate melting bowl, add whipped cream after the insulated water is melted

4. Stir together and stir until it thickens and place to cool for later use

5. Macaron material:
Almond flour: 100g, powdered sugar: 100g, caster sugar: 80g, water: 25g, protein: 36g (stir in), protein: 38g (whipped), fruit and vegetable powder: appropriate amount

6. Macaron production:
Almond powder and powdered sugar are mixed together and sifted.

7. Beat 38 grams of egg whites in half until wet foaming

8. Heat 80 grams of caster sugar and 25 grams of water together to make a syrup and quickly pour it into the moist foaming egg whites.

9. Continue to beat the egg whites until you can pull out the rigid foam with the upright peaks.

10. Add 36 grams of egg whites to the powder and mix well with a silicone spatula

11. Add half of the beaten egg whites and stir evenly with a spatula

12. Add the remaining egg whites and mix well

13. Divide the mixed batter into three equal parts

14. Add appropriate amount of fruit and vegetable powder and mix evenly

15. Mix the three colors of paste and put them into the piping bag

16. Cut a small mouth on the piping bag and squeeze it evenly on the macaron silicone mat

17. Squeeze it out and place it in a ventilated place to dry until you touch the surface with your hands and it doesn’t feel sticky and the batter surface forms a soft shell.

18. Put it in the oven and bake at 140 degrees for about 12 minutes.

19. Place it out of the oven to cool down before use

20. After the macarons are cooled, take a piece of macarons and squeeze the chocolate filling on the back

21. Cover with a piece and clamp it

Tips:
TIPS:
1. Put the prepared macarons in the refrigerator and it is recommended to eat them within three days;
2. If there is no fruit and vegetable powder, you can add a little color instead;
3. Don't add too much fruit and vegetable powder, it will be thicker after mixing, and it will fail without baking;
4. The filled chocolate can also be exchanged for dark chocolate. When melting the white chocolate, the water temperature should not be too hot, which is prone to separation of water and oil.