Girlish Breasts & Macarons

Name: Girlish Breasts & Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g protein; 30g Caster sugar; 45g Almond powder; 45g Powdered sugar; 2 drops Red pigment

by I love baking

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Macaron is known as the queen of French desserts. With her small, exquisite and colorful appearance, it firmly locks the hearts of girls~~~~Of course, my love is also included~~~
It is crispy on the outside and soft on the inside. Usually two pieces of macarons are sandwiched between fruit fillings or creams of various flavors. The taste is extremely rich.
Of course, the failure rate is also a very high dessert. There is a saying that if you succeed in making macarons, you can apply for a dessert chef in a star-rated hotel. Although it is a bit exaggerated, it does illustrate this point. "

Ingredients

Girlish Breasts & Macarons

1. Sift the almond flour in advance, add the powdered sugar and mix well, set aside.

2. Add the fine granulated sugar to the egg whites and beat with an electric whisk.

3. Dispense until yogurt-like, drip in the coloring matter, and then disperse until dry foaming.

4. The last is this state.

5. Take one third of the meringue and add it to the almond flour.

6. Stir evenly with a spatula, add the remaining meringue again and mix well (this time is thicker).

7. Then it is completely mixed and evenly mixed, and it is slightly thinner, which is the state.

8. Put the mixed batter into a piping bag.

9. Squeeze it into the macaron mat and spread it flat to shake out the bubbles (if there are many small bubbles on the surface, you can pick it up with a toothpick).

10. Cool the squeezed macaron for about 1 hour and keep the humidity at 30%.

11. Do not stick your hands on the surface and form a soft shell. Preheat the oven in advance, and bake for 15 to 18 minutes at 140 degrees.

12. During the baking process, the macaron slowly appeared on the edge of the group, which was particularly beautiful.

13. Finally, add the filling in the middle of the two slices.

14. Appreciation of the finished product.

Tips:
1. The egg whites must be sent in place. It is better to be dry and not too wet at all. Dry foaming means that the whisk has a strong pointed hook.
2. The squeezed small round cakes must be placed on the surface until the surface is dry and not sticky before baking.
3. Macaron fillings can be made into lemon butter cream, chocolate butter cream or sweet and sour jams.