Heart-shaped Macarons

Name: Heart-shaped Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 33g protein; 45g Almond powder; 45g Powdered sugar; 30g Caster sugar; Some pigment

by Shi Kewei

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The heart-shaped macaron is very cute. It has a girlish dream...

Macaron (French: Macaron, French pronunciation: [makaˈʁɔ̃]), also known as macaron, French biscuits, is a French dessert made with egg whites, almond powder, white sugar and icing, usually in There are fillings such as fruit jam or cream between the two biscuits. Its origin can be traced back to the almond biscuits in the 19th century; after the dessert is baked, it is based on a round flat-bottomed shell, coated with mixed protein, and finally a hemispherical upper shell is added to form a round shape. A small dessert with a rich taste, it is the most local cuisine in Vienne in western France. This kind of dessert is occasionally seen in the northeastern region of France.
The word Macaron is originally in French, but the actual pronunciation is closer to "Macaron". "Macaron" is the result of using English pronunciation and transliteration. "

Ingredients

Heart-shaped Macarons

1. Prepare all the materials...weigh the required weight...

2. Almond powder and powdered sugar are put into a food processor and beaten to make them more delicate.

3. We have to sift the mixed powder twice...

4. The sifted almond flour is very fine and pine...

5. Beat the egg whites into a water-free and oil-free egg-beating bowl and beat them...After the fish-eye bubbles are formed during the period, add the fine sugar in two portions...

6. The egg whites are beaten until hard foaming, and the whisk has a non-curved tip...

7. Add the sieved almond flour and powdered sugar mixture in two batches... each time, use a spatula to mix evenly.. J-shaped mixing method. You can mix while pressing...

8. The mixed paste slipped like a ribbon.

9. Add pigments of your favorite color...

10. Put it into a disposable piping bag, and put a small round piping mouth at the front end,

11. Today I squeezed it on the tarp. Because I want to squeeze the heart shape... First use the piping mouth as shown in the picture... Slightly squeeze out one side. . . The other side is also extruded in the same way. . . . After slowly spreading out, a small heart appeared. . . .

12. It's squeezed. . . Ok. I am hand disabled. . . I believe that my dear hands will definitely operate better. . . Maybe those who have a heart-shaped mold can use the mold to do better than drawing a heart-shaped pattern. . . .

13. Put it in the oven, select the fermentation gear, about 30 minutes. Remember to open the oven door. The crusted macarons are lightly pressed with your fingers. The surface is obviously crusted and elastic. At this time, we can take out the macarons. Preheat the oven... I use 175 on the heat and 150 on the lower heat..

14. After preheating, change the heat to 150°C and lower to 125°C. Put the middle layer of the baking pan, and a baking pan should be placed under the tarp, but I forgot. . . The skirts that come out of the baking pan will be smaller. . Here is an explanation for the pros. .

15. The skirt for about two minutes. . It's already very beautiful. . . .

16. About four minutes. The skirt is perfect, and it has been shaped...Immediately change the temperature to 110 degrees up and down, and lower the heat to 90 degrees. Continue to bake for 8-10 minutes.

17. Finished picture. . . .

18. Finished picture. . . .

19. Finished picture. . . .

Tips:
1. When baking macarons, be sure to keep in front of the oven and do not leave. Once you find that the skirt appears, you must immediately lower the temperature in about a minute. . .

2. The skin on the surface must be cool enough not to stick to your hands, because this is the most important factor in the appearance of the skirt.

3. Since the temperature of each oven is different, the temperature given is for reference only. . . .