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 small 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
15.
Tips:Cooking skills
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 was drying, it was cloudy, and my hands were still sticky after drying for a long time, so I bake it in the oven at 60 degrees for about 20 minutes
