Italian Macarons-winners of Lezhong Colorful Summer Baking Competition

Name: Italian Macarons-winners of Lezhong Colorful Summer Baking Competition
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 66g Almond powder; 1g Protein powder; 66g Powdered sugar; 10g Caster sugar; 24g protein; 16g water

by Cai Cai Baking House

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The difference between French macarons and Italian macarons is mainly reflected in the production method. Compared with Italian macarons, French macarons are sweeter than Italian macarons. They are made with meringue and mixed with TPT (almond icing sugar).
To make meringue with Italian macarons, you must first mix TPT and egg whites to make a batter similar to marzipan, and then make Italian meringue. Italian meringue is added to French meringue and boiled to 116- 120 degree syrup.
Due to the different methods, the surface of Italian macarons will be smoother than French macarons, and the meringue with syrup is more stable than French meringue, and it is not easy to defoam and lead to hollowing.
Although it is more complicated to make Italian macarons, the meringue is more stable and has a low failure rate.
A few nagging words: You can practice the awareness of the meringue first, practice the process of mixing the sugar water to the egg beater, and observe the state of the egg whites! There must be a set of suitable equipment, for example: the whisk must be at least 200W or more power, the thermometer must be accurate, and the sugar will not stick to the small milk pan. If you make a small amount of formula, the egg beater should be smaller. Everything you use must be water-free and oil-free. You can use white vinegar to scrub the egg bowl and whisk. Oil and water are the enemies, enemies, and enemies of egg whites!
I have failed 20 macarons a few times, and I have a little experience. I am optimistic about a lot of materials and videos, tried a lot of recipes, and added a lot of study groups. Every time I make notes, there is no way to let me like Xiaoma. , And she is very sensitive, a mistake may fail, but in summary, personal understanding~"

Ingredients

Italian Macarons-winners of Lezhong Colorful Summer Baking Competition

1. Sieve the sugar and almond powder separately, then mix and sieve 2 times (the finer the sieve, the smoother the crust). Lazy! If yours is fine enough, sieve-free is fine. It depends on your mood!

Italian Macarons-winners of Lezhong Colorful Summer Baking Competition recipe

2. Pour in 24g protein, cover with flour, and set aside.

3. Take another egg beater, weigh 24g protein, 1g protein powder. In a non-stick milk pan, weigh 56g sugar and 16g water. Set aside

4. Whip the egg whites, add 10g of sugar in three times until it is wet and dry, and there are small triangles when lifted, and the beaten egg whites are smooth and delicate. You have to stare at the protein state! It was dismissed if inadvertently. (Play more, practice more and observe the state)

5. When I was making egg whites, I started to boil the sugar water. This requires everyone to cooperate with the time according to their own equipment! For example, my sugar water needs to be boiled for 4 minutes, so you have to calculate how long you can make good egg whites! Humidity determines the temperature of your sugar water. Download a weather forecast and there will be humidity. You can check it yourself! I am here at 117°. A few nagging words: Here, please pay attention that the probe can not touch the wall of the basin, the bottom is about 1cm away from the liquid surface, you can't stir it when you boil the sugar water, there is sugar on the side, you can use a brush to brush it down with water. Medium fire can reduce anti-sand. (It’s 117° that there is still a feeling that the sugar has not melted at the bottom of the pot)

6. Pour the thin line of sugar water into the beaten egg whites. You can also add more and more in a few times. The most important thing is to observe its state. It does not matter if you have some meringue. It must be done quickly, 30-40s, if the egg bowl has become cold (lower than the hand temperature, it should be about 40° depending on your groping), it must not be sent, it will only become thinner and thinner. Healthy meringue has a strong triangular hook when lifted up brightly, and it feels very strong and has a strong resistance.

7. The meringue that failed was very thin and runny. . . . . . . A few words of nagging: It is recommended to use toner, and color paste is also possible. Toner is added to the PTP, take a part and mix it evenly. For color paste, I add it after the meringue and stir a few times. .

8. To mix TPT, I use a pressing technique to mix it evenly and blend it with a figure-of-eight. If you find a variety of techniques that suit you, it’s OK. The final state is like hummus. (There are also some pigments here)

9. Mix the TPT and the meringue (this is very important, I took the previous photos for better understanding). Take one third of it. I use the cutting and mixing method. For the first time, I can apply a little force to fully mix it. The second time to take 1/3 is still cutting and mixing, but the strength is less, and the third time is to use the method of picking and mixing, like this

10. The first mixing is more viscous, the second has a certain degree of fluidity, and the third is a streamer.

11. Find a measuring cup and put it on the decorating tape. The decorating mouth is Sanneng 7065 round, and then you can start squeezing macarons! (Forgot to take this step and replace it with the previous one) Nagging a few words, everyone must have something ready before doing it, or else it’s too busy, it’s not easy to do it by yourself, it’s not easy for a novice. . . . .

12. (From the Internet, the vertical bakeware with the decorative mouth is 0.5cm and ends with a comma. You can't squeeze it. The squeeze is about 3cm, the size is the same, and the distance is 1cm. You can also choose a patterned silicone pad or linoleum. Put the printed pattern paper below)

13. Preheat the oven with Liangpi for at least 30 minutes at the same time. It depends on your specific environment. The standard is to press the surface of the macarons with your hands and it will not stick to your hands. It feels that a layer of skin is formed. Picture 2 is not possible. I am about 45 minutes. Of course, it can't be too long. I have tried for 1 hour at most. The suitable temperature for macarons is 150° to 160°, my oven is 150° (the actual temperature), and the hot air circulation mode. 12 minutes, 4 minutes to start the skirt (if your macarons can not be separated from the skirt 4-6, you can declare that you are on the street)

14. It's out, quickly remove the macarons from the baking tray, and wait for the macarons to cool down before you can go on, show your eagerness! Pinch butter lemon curd (using 100g butter, 10g sugar, 10g fresh lemon juice, hand-stir it until the butter color turns white 0.0 because there is only 0.0 with these materials at home), strawberry jam (Cupid), sweet and sour ! You can eat it in the refrigerator overnight! It’s best to keep it in the refrigerator for 7 days, and it’s best to freeze it for 1 month. Refrigerate it to warm up in advance!