1. The dried almond flour is so delicate
2. Sift the powdered sugar and almond powder first
3. The dried almond flour is so delicate
4. Put the egg whites into a large clean, water-free and oil-free bowl to make a coarse bubble with a whisk, and then add fine sugar to beat.
5. Dispense until stiff foaming. The whisk is lifted into a strong small sharp corner.
6. Add the sieved flour to the egg whites in two batches, and stir evenly with a spatula.
7. The mixed paste slipped off in a ribbon shape.
8. Add your favorite food coloring (I chose yellow and pink)
9. Divide the batter into two portions, use a toothpick to pick a little bit of coloring and add it to the batter and stir evenly
10. The mixed batter is put into a disposable piping bag, and the front end is put into a small round piping mouth. Because the piping mouth is not enough, I used the piping bag and cut a small mouth directly.
11. Squeeze it vertically on the macarons. Neatly arranged
12. Select the fermentation gear and put it in the oven half-open the oven door for about 30 minutes. (Forgot to take a picture, come to the previous step) After fermentation, there is obvious crust. Press lightly with your finger to make it elastic. This means drying is complete
13. After preheating the oven at 180 degrees, change the upper and lower fire to 150 degrees. Place the baking tray in the middle and bake for about 3 or 4 minutes, and the skirt will appear. Immediately change the temperature to 110 degrees, and continue to bake for 8-10 minutes.
14. For about 4 minutes, if you see any obvious skirts, after taking the photo, quickly turn down the temperature
15. Time is up, the beautiful macarons are out~
16. After cooling, use a spatula to shovel one down, and it will be tender and tender-girly crispy breasts~ hahaha
17. Put your favorite fillings
18. Finished picture
19. One more one~hahaha
Tips:This recipe is from Meng Yue’s instructor. She introduced it in great detail. This is the second time I did it and succeeded. Some said drying the skin is very important, and some said temperature control. I think that every step is done carefully and carefully according to the steps. , Don’t be lazy, the surprise of success is beckoning to you~ Thanks for the strong support of Teacher Meng Yue~
