Macaron
1.
The main ingredient, mine is super-fine almond flour, so I didn’t use a food processor to whipped
2.
Almond flour sifted
3.
Sifted powdered sugar
4.
The egg whites are divided into 3 times and beaten with sugar
5.
Stir it until it is dry and soft, that is, when you lift the whisk, it has a small sharp corner and the tip is a bit curved.
6.
Sift the almond flour and icing sugar into the meringue again
7.
Stir and stir until the ribbon falls off and the lines disappear slowly
8.
Half with beetroot powder
9.
Half of it with matcha powder
10.
Stir separately
11.
Put in a piping bag
12.
Extrude a circle with a diameter of about 3 cm
13.
Dry the epidermis indoors, or turn off the oven preheated at 50 degrees, put the macarons in the oven to dry the epidermis, and wait until a soft shell forms on the surface and do not touch it by hand
14.
The upper tube of the oven is 150 degrees, the lower tube is 120 degrees, and the lower tube is baked for about 15 minutes. The upper and lower tubes are baked at 140 degrees for 14 minutes.
15.
After the macaron cools down
16.
With jam or cream frosting, I use my own orange marmalade
17.
Put another slice, delicious macaron
Tips:
1. Because the temperature of the oven at home is much higher, all colors have been baked;
2. I didn't consider that adding natural color powder should reduce the amount of almond flour, all macaron batter is thick and the extruded surface is not smooth;
3. If you want the color to be beautiful or use pigments, the natural toner will change color after heating!
