Girly Breasts" Macaron
1.
Mix almond powder and icing sugar, and grind in a food processor for 1 minute.
2.
Sift the ground almond powder and powdered sugar mixture. (If it is not easy to sieve, you can use the back of a spoon to crush the mixed powder)
3.
Beat the egg whites at low speed until thick foam, add 40 grams of fine sugar in portions, and beat at medium speed.
4.
Beat until the egg whites are in the shape of an inverted triangle, with hard foaming.
5.
Pour the sieved mixture into the whipped egg whites.
6.
Use a rubber spatula to stir and mix evenly from the bottom until the mixture is smooth and shiny. Lift the spatula and the protein paste will fall off in a ribbon shape.
7.
Divide the batter into several portions, add different colors, and continue to mix until the color is uniform.
8.
Put the batter into a piping bag, and squeeze the round batter into the pavement macarons silicone cushion.
9.
The batter spreads out automatically and the spikes fall back.
10.
Place it in a ventilated place to dry for 30 minutes to form a non-sticky skin.
11.
Preheat the oven to 160°C, bake the middle layer for 5 minutes until the skirt appears, adjust the temperature to 120°C and bake for 15 minutes; take it out and cool and demould.
12.
Mix cold water, cornstarch, and eggs, and beat with eggs until the eggs become liquid.
13.
Pour the confectioner's sugar and milk into the pot and heat it on low heat until the sugar is completely melted.
14.
Add egg liquid and continue to heat on low heat. (Stir continuously while heating to avoid sticking to the bottom)
15.
Turn off the heat until a viscous paste is formed; add butter and vanilla essence and mix well.
16.
After cooling, put it into a piping bag, squeeze an appropriate amount of vanilla filling on a small round cake, and then paste another small round cake.
Tips:
1. The almond powder particles are not very fine, whether they are ground or bought directly. When using, mix almond powder and powdered sugar before grinding, which can avoid the almond powder from turning into a sauce, and get fine almond powder and powdered sugar. mixture. Only the particles of the powder are fine enough, the macaron's appearance will show a delicate luster.
2. The powdered sugar must be 100% pure powdered sugar instead of moisture-proof powdered sugar mixed with cornstarch. For children's shoes that can't buy pure powdered sugar, you can grind it with fine sugar.
3. After the batter is mixed, different colors of pigment can be added according to personal preference, otherwise it will be the original color.
4. The surface of the macaron should be dry to such an extent that it will not be deformed even if you accidentally use too much force on the circumference of the circle.
5. To make macarons, use silicone pads for the best results. Because the silicone pad conducts heat slowly, it can prevent the bottom from being shaped prematurely, and skirts are prone to appear. If there is no silicone pad, is it impossible to make macarons? In fact, it can be done, but it is recommended to place an empty baking pan under the baking pan to insulate part of the heat at the bottom when baking.
6. Macarons are very rich in fillings. You can use all kinds of fillings you like, but you can't use fillings that are too wet or fluid.
7. Those who make pastries and like to reduce the amount of sugar habitually, please note that when making macarons, do not reduce the amount of sugar at will, otherwise it will be difficult to succeed.
