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1. The required ingredients are weighed and set aside.
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2. Almond powder (superfine almond powder) and powdered sugar (powdered sugar for macarons) are mixed and sifted.
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3. If there are large grains, you can press it with a small spoon.
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4. Start beating the egg whites, and pour half of the powdered sugar into the egg whites. (The powdered sugar is polished in a white sugar cooking machine)
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5. Add the powdered sugar to the egg whites in two batches and continue to beat the egg whites.
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6. Just lift the whisk to show upright sharp corners. (This step is very important)
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7. Use a bamboo stick to pick a little pink and make a few circles evenly.
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8. Sift in the sifted almond flour, and mix it evenly.
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9. It will be a bit dry at first, just keep stirring.
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10. After mixing evenly, lift the scraper and drop it into a ribbon.
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11. Put it into a piping bag and squeeze it into the baking tray.
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12. After squeezing everything, shake it a few times to produce bubbles, and the small tips on the top will be much smaller. If there are bubbles, use bamboo sticks to break them.
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13. Start drying the skin: Put the baking tray in the oven, turn on the fermentation gear, and keep the oven door closed for half an hour. (At this time, you can make your favorite fillings) Lightly press the edges of the macarons and they will not stick to your hands. They are slightly elastic and ready to dry.
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14. Preheat the oven in advance, 160 degrees up and down, and put in macarons.
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15. The skirt will appear in about 3-4 minutes, cool to 110 degrees, and bake for 8-10 minutes.
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16. Baked macaron~~~
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17. I like the color of pink~~~
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18. In the same way, make a light yellow.
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19. The egg whites must be in place.
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20. Stir well.
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21. The baked macaron has a smooth bottom~~~
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22. Take a bite, the skin is crispy, the heart is soft and waxy, there is no hollow~~~
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23. Lace embellishment part: The lace instant material mass grows into a strip, placed on the silicone lace mold, and pushed at a 45-degree angle to engrave the lace pattern. If it is not filled, repeat it in the opposite direction.
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24. Use a scraper to assist in removing the lace. Instant lace dries quickly, and then put it in a fresh-keeping bag and seal it.
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25. Take a little bit for lace, and seal the rest in a fresh-keeping bag. Paste the shape you like with a little water.
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26. You can also use colored beads to embellish the lace.
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27. Finished picture. Gourmet World, ACA Baking Road~~~
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28. Gourmet World, ACA Baking Road~~~
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29. Gourmet World, ACA Baking Road~~~
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30. Gourmet World, ACA Baking Road~~~
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31. Gourmet World, ACA Baking Road~~~
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32. Gourmet World, ACA Baking Road~~~
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33. Finished picture. Gourmet World, ACA Baking Road~~~
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Tips:The container used for the egg whites must be water-free and oil-free, must be sent in place, showing upright sharp corners, and the skin must be dried until it is not sticky to your hands, and it must be slightly elastic when pressed, and don't be impatient. It's winter now, the room temperature is low, the oven fermentation stall is used to dry the skins, and the temperature does not need to be set. If your hands are still sticky after half an hour, you can extend it for a few minutes. Don’t leave when you start to bake. Observe the state of the macarons' skirts frequently. After the skirts appear, lower the temperature. The skirts will shrink slightly. Adjust the temperature according to your own oven. The recipe uses an ACA oven with a capacity of 38. Rise.
