1.
Weigh the ingredients in advance. Macaron ingredients are mainly divided into three parts: sugar water, meringue, TPT,
The syrup material is 75 grams of sugar + 22 grams of water, the meringue material is 33 grams of egg whites + 15 grams of caster sugar, and the TPT material is 90 grams of almond flour + 90 grams of powdered sugar and 33 grams of protein.
The sugar water and meringue ingredients must be weighed in advance, and the preparations will not be messy after the preparation is done.
I have made macarons many times. The picture below shows the matcha flavor. Add 10g matcha powder to the formula and reduce 10g almond powder.
2. Put 33 grams of egg whites into a water-free and oil-free basin, and use an electric whisk to add 15 grams of fine sugar in three times until hard foaming. The egg whites must be hard enough, harder than the state shown in the figure below, and fresh egg whites are used. Ordered eggs (a small amount of protein powder can also be added as needed)
3. Put the syrup material into the milk pot, heat it to 116-120 degrees on a low fire, the air humidity in the figure below is roughly 50 or 60 (according to the air humidity, the higher the humidity, the higher the temperature)
4. Turn off the heat as soon as the syrup temperature is reached, continue to beat the egg whites with the right hand, pour the syrup in the left hand, pour the syrup into the meringue three times, and beat until it is firm, delicate and bright.
5. Put the TPT material in the basin and add the edible color powder. (If you use matcha powder, add it at this step. For the matcha flavor, see step 1). If you add cream coloring directly to the meringue.
6. Add 33 grams of protein to the TPT bowl and mix well
7. The beaten meringue frosting is added in three times, and each time it is added, it must be cut evenly before adding it again. (The meringue in the picture is not white but color paste is added)
8. The final mixed state is as shown in the figure, which is like a ribbon falling
9. After making it, put it into a piping bag with a piping nozzle. No. 7066 for the piping nozzle is better.
10. Squeeze it on a baking tray lined with greased paper, and place it in a ventilated place to dry the skins until there are pits on the touch.
11. Put it in the middle of the oven and bake at 160 degrees for about 15 minutes, take it out
12. There are many fillings on the Internet, and they are all easy to use. The chocolate filling is dark chocolate and light cream 1:1. The method is to heat the light cream to 45 degrees, add the chocolate, let it melt, stir well after melting, and then let cool before filling. Just squeeze the piping bag on the macarons
Tips:There are many techniques. The main thing is to control the temperature of the syrup well. The protein syrup should be hardened. When mixing, do not defoam these points. The temperature of the oven will vary. Adjust the time according to your own oven. Adjust the time according to your own oven. Gently push to see if the bottom and upper layers are separated to determine whether they are cooked.
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
