Macaron
1.
Prepare all the materials...weigh the required weight...
2.
Almond powder and powdered sugar are put into a food processor and beaten to make them more delicate.
3.
We have to sift the mixed powder twice...
4.
The sifted almond flour is very fine and pine...
5.
Beat the egg whites into a water-free and oil-free egg-beating bowl and beat them...After the fish-eye bubbles are formed during the period, add the fine sugar in two portions...
6.
The egg whites are beaten to hard foaming...
7.
Add the sieved almond flour and powdered sugar mixture in two batches... each time, use a spatula to mix evenly.. J-shaped mixing method. You can mix while pressing...
8.
The mixed paste slipped like a ribbon. (After this step is completed, you can adjust the pigment you like. If you don’t like the pigment, you don’t need to add it)
9.
I made two colors this time.
10.
Put it into a disposable piping bag, put a small round piping mouth at the front end, and squeeze it vertically on the macarons. (Here I want to talk to you, try to squeeze the same size when squeezing. And try not to touch the outside of the mold That circle. Just squeeze the small circle in the middle. It will slowly spread out by itself.)
11.
Put it in the oven, select the fermentation gear, about 30 minutes. Remember to open the oven door. (Because I forgot to take pictures. So I used another baked picture)
12.
The crusted macarons are lightly pressed with your fingers. The surface is obviously crusted and elastic. At this time, we can take out the macarons. Preheat the oven... I use 175 on the heat and 150 on the lower heat.. .
13.
After preheating, change the upper heat to 150 degrees and the lower heat to 125 degrees. Put the middle layer on the baking tray.
14.
You must remember to watch in front of the oven...You can see the skirt appearing slightly in about a minute...
15.
Two minutes later the skirt is getting bigger and bigger...
16.
In three or four minutes... the skirt is already very big... this time it is almost set. We can immediately change the temperature to 110 degrees for the upper heat and 90 degrees for the lower heat. Continue to bake for 8-10 minutes. can.
17.
The very beautiful macaron came out of the oven.....I accidentally squashed one when I took it out.....
18.
Remove the crushed one.... let's get another one...
19.
I made some green and pink ones. . It's the same method, so I won't explain them one by one.
20.
The finished picture is attached. . . Beautiful macarons.
21.
The finished picture is attached. . . Beautiful macarons.
22.
The finished picture is attached. . . Beautiful macarons.
23.
The finished picture is attached. . . Beautiful macarons.
24.
The finished picture is attached. . . Beautiful macarons.
25.
The finished picture is attached. . . Beautiful macarons.
Tips:
1. When baking macarons, be sure to keep in front of the oven and do not leave. Once you find that the skirt appears, you must immediately lower the temperature in about a minute. . .
2. The skin on the surface must be cool enough not to stick to your hands, because this is the most important factor in the appearance of the skirt.
3. Since the temperature of each oven is different, the temperature given is for reference only. . . .
