1. Superfine almond flour does not need to be sieved, and the powdered sugar is sifted and mixed with almond flour and water-soluble pigment for later use.
2. Put the aged egg whites into the container, add 30 grams of caster sugar in three times to beat.
3. The egg whites are firm and foamy.
4. Take one third of the meringue and pour it into the TPT powder, stir evenly, and then add the next meringue.
5. The mixed batter is as smooth as a streamer.
6. Put the batter into a piping bag with a round mouth.
7. Spread the tarp on the baking tray, and squeeze out a small round shape from the decorating nozzle vertically. Squeeze the bakeware and shake out the bubbles.
8. Soak the salted cherry blossoms in water in advance, soak up the water with paper towels, and place them on top of the squeezed batter.
9. The oven is only heated with hot air at 50 degrees, and the skins are dried for 20 minutes. The skins are not sticky on the surface by fingers and the hands are dried. If the sticky hands are not crusty, please continue.
10. After the skins are dried, move the baking tray directly to the middle and lower layer, heat up and down at 140 degrees, and bake for 20 minutes.
11. The skirt appears in about 6 minutes.
12. Let it cool after it's out of the oven before removing it. Macarons with a little concave bottom will not be hollow.
13. Beautiful skirt.
14. There is no hollow at all, and the thickness is also satisfactory.
15. It tastes best when you add your favorite fillings to regain moisture. My filling is chocolate ganache, 50 grams of chocolate coins and 30 grams of whipped cream are melted in hot water, add 5 grams of butter, mix well, refrigerate and solidify for a while before use.
16. I love macarons the most.
17. Sweet and salty macarons are distinctive.
Tips:The aging egg white mentioned by the prescription means that the separated protein is kept in the refrigerator for more than 24 hours, and the stability of the protein is better.
The drying process is best to choose an oven, this process is very important, otherwise it will be lost.
The baking temperature is adjusted according to the situation of your own oven. It is recommended not to bake at a high temperature, because not coloring is also one of the conditions for successful macarons.
