French Macaroon Sandwich Biscuits

Name: French Macaroon Sandwich Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Caster sugar; 100g protein; 50g Powdered sugar; 85g Almond powder; 15g Low-gluten flour; Some Hazelnut Chocolate Sauce; Some dark chocolate; a little Chopped almonds

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Generally speaking, the ratio of oil and sugar in biscuits has a great influence on the final taste of biscuits. For example, if there is more oil than sugar, the finished product tastes loose. With the same amount of oil and sugar, the taste is crisp. If the amount of oil is less than the amount of sugar, the taste is hard.
This kind of meringue biscuit, similar to finger cakes, uses the support of whipped egg whites instead of whipped butter. Therefore, it can be said to be oil-free biscuits. Moreover, the whipped egg white loses water during the baking process, and the texture of the biscuits is loose. The same effect can be achieved without adding fluffing agents such as baking soda.

Batter: 50 grams of caster sugar, 100 grams of protein, 50 grams of powdered sugar, 85 grams of almond flour, 15 grams of low-gluten flour. Filling: Hazelnut and chocolate sauce. Surface decoration: appropriate amount of dark chocolate and appropriate amount of chopped almonds.

Changdi air oven CRWF42NE trial recipe. "

Ingredients

French Macaroon Sandwich Biscuits

1. Preheat the Changdi CRWF42NE air oven, select the air baking mode, 180 degrees for 10 minutes.

French Macaroon Sandwich Biscuits recipe

2. Prepare to weigh various materials.

3. Add the caster sugar to the egg whites three times and beat.

4. The egg whites are sent to a dry foaming state.

5. Add the sifted powdered sugar, almond powder and low flour.

6. Stir and mix from the bottom.

7. Mix well into a batter, and put it into a medium-sized piping bag with a round flower mouth.

8. Extrude 4 straight strips about 4 cm side by side on a non-stick baking pan.

9. Sprinkle with chopped almonds, put in the middle layer of Changdi oven, bake in air at 180 degrees for 8-10 minutes until the batter is set.

10. Adjust the temperature to 150 degrees and bake in the air for 3-5 minutes until the surface is evenly colored.

11. Take it out to cool, you can see that the color of each biscuit is very even.

12. Spread the hazelnut chocolate sauce on half of the biscuit and cover the other biscuit with no filling.

13. Dip one end of the biscuit with a little microwave melted dark chocolate.

14. Put it on oiled paper, and squeeze out the Z-shaped decoration with melted chocolate on the blank part of the biscuit, and let it dry until it solidifies.

Tips:
1. If there is no ready-made hazelnut chocolate sauce, you can use 50 grams of room temperature softened salted butter, 20 grams of dextrose powder and 10 grams of hazelnut paste.
2. Use thick, non-squishy fillings for the filling, otherwise it will be easily squeezed out after the biscuits are inserted. If the filling is too soft, add milk powder to adjust it.
3. This is the original foreign formula. Personally, it feels a bit sweet, so you can appropriately reduce the amount of sugar.
4. Similar to the operation method of finger biscuits, almond flour is more scented.