Italian Macaron
by Jiuyuesan
Favorite
Difficulty
Hard
Time
15m
Serving
2
Favorite Nun Nun Macarons
1. Almond powder and powdered sugar are mixed with a hand-held whisk, then add matcha powder and mix well (the color powder replaces the same amount of almond powder, that is, the grams of almond powder plus color powder should be 100 grams, here I used 94 grams of almonds Powder and 5 grams of matcha powder).
2. Add egg white A to the powder in step 1, and stir evenly with a rubber spatula.
3. Then start to boil the sugar water, prepare a small pot, pour the fine sugar A and water, the water must be completely immersed in the fine sugar, the electric pottery stove fire 350 inner circle fire to make the sugar water.
4. While boiling the sugar water, start to beat the egg whites at the same time. Put 15 grams of granulated sugar B and protein powder into a covered bottle and shake to mix evenly. First, beat the egg whites out of fish-eye bubbles, and then add the mixed granulated sugar and protein powder in three times until 90% Hair (that is, lift the whisk with a small hook); when the temperature of the sugar water reaches 118 degrees Celsius, remove from the fire, start to pour it into the meringue three times, whip until it becomes a shiny meringue, lift the whisk into a small tip .
5.
When the temperature of the meringue is about the same as the hand temperature, start to mix the meringue into the TPT. Stir half of the meringue for the first time. Mix the meringue and TPT as much as possible. Stir in half of the remaining egg whites for the second time. Cut and mix gently and mix gently. Stir in the meringue for the third time. Use the mixing method to avoid defoaming gently. Just wait until the meringue is not visible.
Put the batter into a piping bag, dry the squeezed cake body until it is not sticky, and then bake.
6.
Preheat the oven, 160 degrees Celsius, up and down, preheat for 15 minutes.
Preheat and bake in the oven for 20 minutes.
The baked macarons are taken out of the oven and cooled down, filled with stuffing, and put in the refrigerator to regain moisture overnight. The taste is best.
