1. Mix the almond flour with 200 grams of powdered sugar, beat it with a food processor, it is recommended to sift
2. Pour in 75 grams of egg white and stir evenly, stir well until moistened
3. Send another 75 grams of egg whites, and be sure to fully blow them until they are stiffly foamed, with small sharp corners standing upright and inverted.
4. Pour 200 grams of granulated sugar and 50 grams of water into the pot and heat it to 116 degrees Celsius over medium heat
5. Pour the syrup while continuing to beat it. Someone should help you in this step, otherwise it will be easy to burn
6. Pour the syrup and continue to beat it at high speed until the temperature of the egg-beating bowl drops to about 40 degrees, and it will have an ideal egg white state at a temperature similar to the hand. This step is very important and directly determines whether your pony is successful
7. Successful meringue must have good stability, the meringue will not flow when the whisk is pulled up, and it has obvious stiff lines and beautiful luster. Lifting the whisk has a very stable small corner
8. Add the coloring matter and beat evenly at low speed. Look at the state of the meringue, it's smooth and shiny
9. Add the green meringue to the mixture of 2 three times. Stir thoroughly for the first two times, be sure to stir well, don’t be afraid of defoaming. Stir fully to ensure that the macarons are not hollow and the skirts are not crooked. Look at the appearance of the meringue again, it should be shiny
10. For the third time, use the mixing technique, be gentle, about 25 times. The main thing is to stir evenly. The batter is in the form of a streamer, not too fast or too slow
11. Put the stirred batter into the piping bag. Put the circle paper drawn by yourself on the baking pan, then put a fiberglass baking mat on top, squeeze the batter according to the circle
12. As shown
13. Use a toothpick to pick out the small bubbles. Preheat the oven, my oven preheat is 150 degrees. At the same time, the squeezed batter is placed in a ventilated place to cool the skin. My drying time is very short, about 5 to 10 minutes. It doesn't stick to the touch
14. After the oven is preheated, put the pony in the oven and I bake for 13 minutes. It’s really fun to watch these ponies slowly lift up their skirts. After they’re baked, let them cool and take them off.
15. Next, make macaron filling: matcha cream frosting. After the butter is softened, add 20 grams of powdered sugar and beat
16. Then add whipped cream and beat evenly. If the fusion is not good, put it in the microwave for a few seconds
17. Add an appropriate amount of matcha powder and beat evenly
18. Finally, put the prepared matcha cream into a piping bag, squeeze it on the macaron, and make a pair of two pieces. Look at this little pony that makes you love it. I gave it to my friends on the weekend and everyone said it was delicious
Tips:1. Temperature problem: 150 degrees Celsius, bake for 13 minutes. For reference only, be sure to adjust according to your own oven;
2. Pigment: I am currently a pigment pie, you can also use toner. My method is very suitable for the dry city of Beijing. It does not mean that it is suitable for all areas, especially the humid areas in the south.
3. If a worker wants to do his job well, he must first sharpen his tools. Tools articles:
Look at the pen thermometer, minus 50 to 300 degrees;
Three-energy glass fiber mat for macaron;
Sanneng 7066 or 7067 macaron round mouth;
20 cm diameter glass bowl;
One-piece baking pan for macarons.
