Italian Macaron

Name: Italian Macaron
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sifted almond flour; 150g Powdered sugar; 55g Room temperature protein; Some Purple edible color paste; 37g boiling water; 150g White sugar; Some Purple Potato Mashed

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made French macarons the day before yesterday. I like the two "sugar cakes" at home. I ate half of the desserts when I came back from school. I also had breakfast the next day, so I wouldn't let the macarons see the sun the next day. The daughter also said to bring this to the next potluck party. Today I tried the Italian approach. The taste of the two is actually the same, but the meringue is different.
This recipe has a lot of weight and can make 32-35 macarons. All three bakeware at home are used. The first plate was baked for 15 minutes at the temperature of 330F/165C in the recipe, and baked for 8 minutes. The surface was completely cracked and the skirt did not come out. The second dish was baked at 300F/150C for 18 minutes without cracking, but the skirt was not high. The third dish was baked at 310F/155C for 16 minutes, which was perfect. "

Ingredients

Italian Macaron

1. Sift the almond powder and powdered sugar twice.

2. Put 55g of room temperature protein.

3. Mix well into almond cake.

4. Add food coloring and mix well. (The pigment can be darker, the color will be much lighter when baked)

5. Boil 150g sugar with 37g boiling water until bubbles are formed. (There is no need to stir the whole process, otherwise the sand will be returned.)

6. At this time, beat the egg whites to 7 for distribution. The egg whites have obvious lines. Lift the egg beater head and the egg whites will drip down slowly. (The container for egg whites should be water-free and oil-free.)

7. Boil the sugar water to 118 degrees Celsius -120 degrees and turn off the heat. (I was busy taking pictures, and I cooked a little bit.)

8. Slowly pour the sugar into the egg whites and whip at high speed while pouring.

9. The temperature of the egg white drops to 40 degrees (similar to body temperature), and it has a clear luster.

10. Put the meringue into the almond cake and mix well.

11. Stir until the almond paste flows slowly like a forged belt.

12. Put the almond paste in a piping bag and squeeze it on a baking pan covered with greased paper or silicone mat, about 3cm in diameter, leave a gap between each to prevent it from sticking together when baking.

13. Let it stand at room temperature for 30-60 minutes, until the surface is crusted and does not touch your hands.

14. Put it in the preheated oven and bake at 310F/155C for 16 minutes.

15. After roasting, take out and let cool completely, take a slice and put on the mashed purple potato.

16. Cover with another piece and stick it together with a little pressure.

17. It's paired. Keep it sealed in the refrigerator for more than 6 hours before eating. The taste is best. It can be sealed and refrigerated for 2-3 days and frozen for 2 weeks.

18. Best served with coffee or tea.

Tips:
1. The oven has different sizes and temperatures, and the temperature is adjusted according to your own temperament.
2. The egg whites must be beaten until there are obvious lines before pour the cooked syrup, otherwise it will be out of place.
3. The squeezed almond paste must be put on the crust and not touch your hands. It will come out of the skirt when it is roasted.
4. It is best to use a silicone mat, the bottom of the baked cake will be relatively flat.

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Italian Macaron

Ingredients

Italian Macaron

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