Macaron
1.
All materials
2.
Put the almond powder and powdered sugar into the food processor and grind slightly
3.
Sifted, I passed it twice
4.
The egg whites and fine sugar are heated in water until slightly hot, and stir while heating. After the sugar is melted, take it out
5.
Beat a few times with a whisk, put in a small amount of protein powder about 1g, you can leave it alone
6.
I only made one color, so I dropped the pigment during the egg whitening process. The first time I used the pigment, I wanted to make it blue. Who knew it was this ghost color, so I didn’t dare to add more.
7.
Just hit as shown in the figure, and a small sharp corner appears when you lift the whisk
8.
Take 1/2 of the egg whites into the powder mixture, cut and mix, and let the meringue wrap the almond powder
9.
Add the remaining egg whites and mix evenly. The mixed batter will be a sticky strip when dripping from the spatula.
10.
Put the mixed batter into a piping bag
11.
Squeezed onto the macarons cushion, and the rest I squeezed onto greased paper
12.
There are many ways to air-dry, everyone Baidu, the oven I use is 30 degrees up and down, open the oven door, and it takes about 30 minutes. The surface of the dried macaron is not sticky to your hands. It must have a shell
13.
Preheat the oven up and down at 160 degrees, put it in the middle of the preheated oven, and put a baking tray on the bottom to insulate it. After the skirt appears, turn the heat up and down at 110 degrees for about 8 minutes. In order to prevent the color from being too dark, you can cover it with tin foil, I forgot.
14.
After the baked macaron is cool, take it off with a spatula
15.
Squeeze my favorite chocolate
16.
Let’s eat, there’s no hollow. It's just too sweet.
