Macaron

Macaron

1. Almond powder and powdered sugar (use pure powdered sugar, do not use commercially available powdered sugar mixed with cornstarch. You can use a food processor to make powdered sugar for use), put it into the food processor and beat at high speed for 20 seconds to For half a minute, until it becomes a very fine powder. Rub the beaten almond icing sugar with your hands to loosen the clumps (I didn't sieve)

2. Pour the almond icing sugar into a bowl and add 20 grams of egg whites. Mix well with a spatula and stir repeatedly to completely mix the almond powder and egg whites. If there are particles, you can use the spatula to mix several times until it is completely smooth (the amount of egg white is relatively small, and it will be very dry at the beginning, but when the sugar After the powder absorbs the protein and melts, it will gradually become moist. Don't add more protein because it feels dry at first, remember!). Finely mixed almond paste. The almond paste at this time is very thick. Add a little coloring to the almond paste and mix well

3. In another clean bowl, pour 30 grams of egg whites and 20 grams of caster sugar, and beat with a whisk until the dry foaming state can be pulled out of the upright sharp corners. Serve 1/3 egg whites into almond paste

4. Stir it with a spatula and mix thoroughly to make the almond paste that is thick and difficult to mix becomes thick and smooth. Then add 1/3 of the egg whites and continue to mix evenly. After mixing well, add the last 1/3 of the egg whites and stir evenly. Mix quickly every time, from the bottom to the top (similar to the method of making chiffon cake), do not stir in circles

5. After mixing well, the macaron batter should have a very smooth and creamy texture. Pick up the batter with a spatula, the batter can fall in a ribbon shape, and the lines of the batter dripping into the basin will disappear very slowly. Cover the baking pan with oil cloth, put the batter into a piping bag, and squeeze the batter with a 0.6cm diameter round flower nozzle. The batter will spread out slowly after being squeezed out. The size I squeezed is about 2.5-3cm in diameter for each batter, which is slightly larger than a 1 yuan coin. According to the amount of the formula, at least 60 pieces can be squeezed out (after baking, the two pairs will make 1 piece, and a total of 30 pieces can be made)

6. If there are bubbles on the surface of the squeezed macaron, use a toothpick to gently break it (the occasional bubbles on the surface of the macaron is normal, but if there are too many bubbles on the surface, it may be because the batter is too thin and the egg whites It is caused by defoaming), put the baking tray in a ventilated place to dry for a while, until the batter surface is lightly pressed with your hands, it does not stick to your hands, and a soft shell is formed, and you can go into the oven to bake. The temperature I use is 140℃, 12 minutes, hot air up and down. If your oven does not have hot air, you can use the upper and lower heat directly. Generally macarons will start to appear skirts in about 3 minutes

Tips:

1. Different from the general French macarons, this French macarons divide the egg whites into two parts, one part is mixed in the marzipan frosting beforehand, and the other part is sent. The egg white and marzipan frosting is mixed to form a very thick marzipan texture. As long as it is stirred thoroughly, it can effectively prevent the almond flour from clumping. Therefore, when making this macaron, I did not sieve it, and the effect is very good (the children's shoes that have been sifted through almond flour know this is a very time-consuming and laborious step);
2. To make macarons with a shiny surface, the necessary step is to mix almond powder and powdered sugar together with a cooking machine and beat them. Because the granules of commercially available almond flour are generally relatively coarse, you cannot make a smooth macaron without whipping. Almond flour has a high oil content, and beating with powdered sugar can avoid oil, so that the almond flour can be beaten more delicately;
3. In the general macaron production step, the mixed batter will be repeatedly mixed several times. This is to defoam the protein part and make the batter not so thick until the batter reaches the ideal state (falling in a ribbon) ). But this recipe does not have this step, because it only sheds part of the egg whites. If the technique is correct, usually when the egg whites and the batter are mixed well, the batter is also in the best condition (I have tried many times). Whether the batter reaches the ideal state is very important, too thick or too thin will not work;
4. This time I did not use silicone pads, in fact I think the effect of using ordinary oil cloth is better;
5. Regarding the baking temperature. I have tried different baking temperatures for the same recipe. With this recipe alone, my conclusion is that baking at different temperatures can achieve good results. For example, bake at 170°C for 3 minutes, then cool to 130°C and bake for 8 minutes after the skirt appears. For example, keep baking at 150°C for 10 minutes. In the end, I chose to bake at 140°C for 12 minutes, because the colored macarons can be baked at this temperature and time to ensure that they do not change color to the greatest extent. Of course, everyone's oven temperature and time are different, you need to figure it out slowly, and if you use a silicone pad, the baking time may be a little longer.