Macaron

Macaron

1. Put the almonds in a food processor, stir and smash

2. Avoid smashing the almonds too much until the oil comes out, just smash them to the state shown in the picture. Then mix it with almond flour and powdered sugar

3. Sieve the mixed powder with a sieve with a slightly larger mesh

4. The remaining part of the almond chopped after sieving, as shown in the picture

5. Mix the remaining chopped almonds with sifted powdered sugar and almond powder

6. Take another mixing bowl, add a small amount of white sugar to the egg whites and dry egg whites and mix. Use yellow and green toner to make a yellow-green color to make bubbles

7. First use a low speed to de-tack the egg whites, and then use a high speed to whip until wet and foamy. As shown in the picture, the tail end is slightly bent when hooked up

8. Add all the remaining white sugar

9. Stir the white sugar by hand. Put it in a blender and beat

10. Use a blender to blow at high speed until dry foaming

11. Create a meringue that does not fall down when the foam rises upright. Note: Whipping to dry foaming can make beautiful macarons

12. Take another bowl and pour 11 into it

13. Add all 5 and mix with a rubber spatula. Stir carefully, don't let the powder scatter

14. Stir the meringue as evenly as possible

15. After stirring, use a scraper to break up the bubbles

16. Crush the bubbling as much as possible, so that the skirt will appear around the macaron after it is roasted and dehydrated

17. Use a scraper to flatten the meringue around the bowl evenly

18. It is in a ribbon-like, soft and smooth state that falls slowly

19. Preheat the oven to 150°C. Draw a 3.5cm diameter circle on the baking paper and place it on the baking tray. Put 18 into the piping bag and use the round piping nozzle to squeeze out the size of the circle

20. Put it in the preheated oven, close the valve for baking, open the valve after the egg whites expand, and move to the grill to cool down after baking

21. Put the pistachio cream into a piping bag, and use an 8mm piping mouth to squeeze about 7 grams into half of the macarons

22. Just close the other half of the macarons

Tips:

When pouring the sifted almond flour, pay attention to maintaining a constant speed, which can reduce the roughness of the surface.