Fresh Macarons
1.
Prepare all materials.
2.
Mix 90 grams of almond flour and 90 grams of powdered sugar (I bought almond flour that does not need to be sieved). TPT digs a hole and adds 33 grams of egg white and covers it.
3.
Add 15 grams of caster sugar to the egg whites (I added them all at once, or add them in three times), and then send them to a wet and dry state.
4.
23 grams of purified water, 72 grams of granulated sugar, simmer to 118 degrees, remove from the heat.
5.
The boiled sugar water is added to the meringue in a streamlined shape, and the whisk is passed at high speed until lines appear.
6.
The TPT in the first step is mixed evenly until there is no dry powder to stop. Add the whipped meringue to the previous step three times. It does not matter if the foam is defoamed for the first time. The second time it was mixed like a chiffon, and the third time it was mixed with streamers, picked up and shaken off.
7.
Mix until it's streamered.
8.
The piping bag is put into the medium round piping mouth, and the almond paste is filled.
9.
Dry the skin until it is not sticky, about 30 minutes.
10.
Preheat the oven up and down to 160 degrees. Bake in the oven for 15 minutes, and take out the skirt in 6 minutes.
11.
Let cool after baking and match according to size.
12.
Add 55 grams of whipped cream, add 5 grams of sugar, and heat to hand temperature.
13.
75 grams of butter is softened at room temperature and sent slightly.
14.
Add the warm whipped cream to the butter in portions and beat with a whisk at high speed. After whipping evenly each time, add the next time.
15.
Put it in a piping bag.
16.
Squeeze it on one of the pieces, then take another piece to cover, and you're done. It tastes better after filling it in the refrigerator and refrigerating overnight.
Tips:
Tips: 1. Macarons are a little sweeter. When eating with tea, or black coffee, sip and savor carefully.
2. The filling can be added with matcha, cocoa, etc. to increase the taste.
3. Macarons will taste better after being refrigerated overnight.
