Italian Lemon Stuffed Macarons
1.
Weigh all the ingredients for later use. Make the aged egg whites. After the egg whites are separated, put them into a container of appropriate size, cover them with fresh-keeping molds, and refrigerate them for 2 to 3 days. Add the protein in group A to powdered sugar, it must be high-quality baking powdered sugar, without starch, if not, you can use a wall breaker to beat it yourself.
2.
Use a toothpick to pick a little bit of toner in and stir until the powdered sugar is completely melted. The dosage is very small, just use a little bit with the tip of a toothpick.
3.
The almond flour in the A group of ingredients covers the egg whites, and leaves them aside to make the other two groups of ingredients. The almond flour used here is Macaron almond flour from American almonds, which is not domestically produced almond flour. The two are completely different.
4.
Mix the granulated sugar and water in the B group ingredients on the fire and boil the sugar on a medium and small fire, and make the C group ingredients at the same time. If you are a novice making suggestions for the first time, you must read the recipe first, and then familiarize yourself with the steps in your mind. Start to do it.
5.
Mix the granulated sugar and protein powder of the C group ingredients, add them to the egg whites in three times, and beat the egg whites until hard foaming.
6.
At this time, wait until the sugar water in step 4 is boiled to 118 degrees, then remove from the heat, slowly pour into the egg whites, and beat with an electric whisk at high speed while pouring, until the egg white temperature drops to 38 degrees, when the meringue has obvious resistance Stop whipping. This step must have a special food temperature detector, not based on imagination and feeling. The temperature of the sugar boil is not too late to take pictures, because it is required to be fast, so when the temperature reaches 118, immediately remove the fire and slowly pour the egg whites, so the success rate will be higher.
7.
Mix the ingredients of the A group material evenly, and this mixture is the TPT batter.
8.
Take one-half of the meringue and add it to the TPT batter. I changed to a larger and better mixing container. When you make it, you can do it in one step and use a larger egg beater to mix it directly. In this step, use a spatula to press and push, and try to mix the meringue and TPT batter evenly without worrying about defoaming.
9.
Add the remaining half of the meringue to the TPT batter in two batches, stir evenly with a spatula, and no meringue can be seen. Refer to the chiffon cake batter mixing method.
10.
Don't stir vigorously. Be sure to turn up and down and cut and mix until the batter is not smooth and smooth, and the scraper can float down like a streamer.
11.
Put the batter into the piping bag and the Sanneng SN7064 piping nozzle for the flower mouth.
12.
Put the baking mat into the baking tray, and squeeze the batter into the silicone mat. When squeezing, the decorating mouth should be perpendicular to the baking mat. Don’t move your hands. You can do it in one go. After squeezing, you can shake the baking pan a few times. If the macarons are on the surface Bubbles can be picked out with toothpicks.
13.
The macarons must be dried before baking. The drying time should not exceed 30 minutes at most. I use an air oven at 145°C for 5 minutes to finish drying the skin. If you touch the surface of the macarons with your hands and don't stick to your hands, you have succeeded in drying the skin.
14.
Preheat the oven to 160 degrees, and bake for about 13 minutes. This temperature is not the same for every oven. The temperature of each oven model will be different. If you bake it a few times and master the temper of your own oven, remember it. At this temperature, the air stove I used for this stove, baked at 145 degrees for 11 minutes. After the macarons are baked, take them out immediately, and then remove them from the baking mat after they are completely allowed to cool.
15.
Next, make the filling, mix the egg liquid, lemon juice, and white sugar. Heat to 80 degrees and turn off the heat. Stir while heating.
16.
Beat the softened butter, then divide 4 to 5 times and add the egg liquid to the butter, beating evenly each time.
17.
Put the stuffing into a piping bag and put it in the refrigerator for use.
18.
Squeeze the refrigerated filling onto the macarons.
19.
The two pieces can be combined.
Tips:
Tips: The materials used for macarons are also very accurate. It is best to use an electronic scale with an accuracy of 0.1g to dry the skins in order to get out of the skirt without reducing sugar. Macarons themselves are very sweet.
