French Macarons

Name: French Macarons
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 84g (the amount sieved) Almond powder; 110g Powdered sugar; 68g (for two large eggs) protein; 38g Sugar; a little Pink paste food coloring; Some Grape jam

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have not dared to make macarons, because I am afraid it is too sweet. In order to eliminate the almond flour at home, I searched for this recipe, which is said to be not very sweet, and tasted it. Although it is still very sweet (for Chinese), it has a crispy texture on the outside and a cup of coffee or tea. , Is a high-end and delicious snack where friends get together.
Macaron's formula is mainly almond flour and meringue frosting. Sugar is indispensable. You can use fillings to neutralize the sweetness. Sweet and sour fruit fillings are a good choice. I used freshly bought reduced sugar grape jam and it felt good. "

Ingredients

84g (the amount sieved) Almond Powder
110g Powdered Sugar
68g (for two large eggs) Protein
38g Sugar
a little Pink Paste Food Coloring
Some Grape Jam

French Macarons

1. Sift the almond powder and powdered sugar twice. (I bought the powdered sugar with cornstarch from Walmart.)

2. Put the egg whites in a clean, water-free and oil-free container, add sugar in three times to beat until hard foaming, and add food coloring when adding sugar for the third time. (The pigment should be powder or paste, not water. I use Wilton's icing colour, just dip a toothpick.)

3. The meringue is added to the almond icing sugar in two batches, and the mixture is pressed in the same way as the cake is made.

4. Stir until the batter is thick and can flow down slowly like a ribbon.

5. Put the batter into the piping bag. (Flower mouth I used Wilton's 2A round flower mouth)

6. Cover the baking tray with greased paper or tarp, and evenly squeeze the batter, a circle with a diameter of about 3 cm. The two circles should be a little bit apart to prevent sticking together. After squeezing everything, gently shake it a few times to produce large bubbles. If there are still big bubbles after a slight shock, you can use a toothpick to tie it.

7. Let the batter stand until it crusts, at room temperature for 30-45 minutes, without touching it.

8. Put it in the preheated oven and bake at 300F/150C for 18 minutes. After baking, take it out and let it cool thoroughly.

9. After letting cool, you can gently pick it up.

10. Put the jam. (How random.)

11. Put another piece on it and glue the two pieces together.

12. Keep it sealed in the refrigerator for more than 6 hours for the best taste.

13. Pair it with coffee or tea and enjoy afternoon tea time.

Tips:
1. The size of the oven is different, the temperature is different, and the time and temperature are adjusted according to the temperament of the oven. My oven is a large oven with a burner, and the temperature is relatively stable.
2. It is best to put a silicone mat on the baking tray, and the bottom will be relatively flat after baking.
3. After baking, let it cool thoroughly before picking it up, so that it does not stick to the bottom.
4. When roasting, roast one plate by plate, not two plates together, to avoid uneven heating.