Italian Macaron

Name: Italian Macaron
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Almond powder; 100g Powdered sugar; 1g Yellow toner; 30g a protein; 35g b protein; 0.5g Protein powder; 80g Caster sugar; 90g Cream cheese (filling); 30g Butter-filling; 1 set daogrs g5; 25g water; 20g Powdered sugar (filling); 30g Light cream (filling)

by daogrs chef bee

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

3

Every time I pass the showcase of the dessert shop,
Will be attracted by a row of cute lying lying down-macarons.
The color is fresh and bright, and the smooth refracts light like gems.

The freshly baked macaron is crispy on the outside and soft on the inside, and the taste is just right.
If you want to taste the best moment, you must eat in or make it yourself.
Although it is small, it is obviously not the right way to eat it.
Only by taking a sip every time can you feel its layering.
If the sweetness exceeds your acceptable range,
It is very suitable with black tea or coffee.

The wonder of macarons is that,
Chew,
It will take you to appreciate the exquisite and elegant exotic atmosphere.

Italian Macaron

1. Sift the almond flour and powdered sugar, put them in a large container and mix well.

2. Add toner and mix well.

3. Put 80 grams of granulated sugar and water in a small milk pot and boil it over a low heat to 118°C.

4. When the syrup is heated to about 80 degrees, beat the pre-weighed 35 grams of egg white with an electric whisk at a low speed until wet foaming, and then add the mixed 20 grams of sugar and protein powder to the meringue 3 times to beat, and the syrup is cooked to After 118℃, you can pour the syrup into the beaten meringue with fine water inflow. Turn on the whisk at the highest speed and continue to beat until the meringue has lines and the temperature of the meringue has dropped to about 40°C. .

5. Pour protein A into the batter of almond flour.

6. Stir evenly with a spatula to form a egg white batter. Mix the batter until moist.

7. Add the meringue to the batter and stir until the meringue is not visible and the batter is falling like a ribbon.

8. Put the mixed batter into the piping bag.

9. Spread a tarp on a baking sheet, squeeze out even-sized dots on the tarp, and let it dry at room temperature until the skin does not stick to your hands.

10. The steamer selects the hot air function to preheat it to 160°C in advance, and put the macarons in the middle layer and bake for 15 minutes.

11. After baking, take it out and let cool.

12. Soften the butter and cream cheese in the filling at room temperature, then add in powdered sugar and light cream and stir evenly until smooth, put it in the refrigerator for 30 minutes before use.

13. Match the macarons with the same size, squeeze the fillings, and keep them in the refrigerator for 24-36 hours before eating. It tastes better.

14. Finished product display.
If you like the recipes I made, please pay more attention to daogrs_china~

Tips:
1. When squeezing macarons batter, if you can't control the size and shape, you can buy macarons silicone pads (with circles on the surface) for assistance.
2. The shelf life of macarons: fresh fruit fillings can be stored for about 3 days, other fillings can be refrigerated for one week and frozen for one month.