Macaron

Macaron

1. Mix 50g of almond flour and 50g of powdered sugar through a sieve. This process is also called TPT

2. Boil the syrup, heat 230g of sugar and 70g of water in a small milk pot and measure the temperature with a thermometer to heat the syrup to between 116°C and 120°C

3. Add the sieved TPT to 20g of protein and appropriate amount of toner, and stir until there are no particles.

4. To make Italian meringue, while boiling the syrup, beat 115g of egg whites and 20g of sugar until moist foaming (60% hair). When the temperature of the syrup is reached, quickly pour it into the egg whites, and whip at medium to high speed until dry foaming

5. Mix the batter, take 65g of Italian meringue (we used several servings for the Italian meringue above, too little is not easy to handle), add it to the TPT batter, mix evenly with a soft spatula, until the batter is delicate and sticky Shiny, this one is also called Macaronnage

6. Squeeze the batter, put the batter in a piping bag and squeeze it evenly on the silicone pad, each with a diameter of about 4cm. After squeezing, lightly pat the bakeware to shake out bubbles, or use a toothpick to pick out the bubbles that cannot be shaken out on the surface

7. Put it in a ventilated place and let it dry naturally (you can also use a hair dryer to dry the skin when you make it at home). When there is a layer of non-stick skin on the surface, you can bake it. minute

8. After baking, take it out to prepare for filling. The perfect macaron just do it

Tips:

[Egg white] Whip the egg white to separate it from the water, making a stronger and more stable macaron cover. Pour the egg whites into a bowl, cover with plastic wrap, poke holes in the plastic wrap with a toothpick, and put it in the refrigerator for storage, but it can be stored for up to 3 days. One thing to keep in mind is that it must be removed and thawed to room temperature before use.
[Fresh ingredients] The need for old eggs in the recipe does not mean that eggs that have passed the expiration date are used. We need to buy the freshest ingredients, including fresh almond flour. Almond flour that is left for too long will make the macaron lose its beautiful luster. Therefore, macarons need fresh ingredients to maximize their deliciousness.
[Sifting] To make macarons, fine almond flour is needed so that it can be sieved smoothly. But if you buy bagged almond flour, these almond flours are too rough to be sieved smoothly, then you can put the almond flour in a food processor to process and grind the large particles in the almond flour After that, go to the sieve.
[Color] Liquid food colorant will affect the texture of macarons, because it will make the batter thinner. Therefore, gelatinous food colorants are better, and you don't have to worry about adding too much gel to affect the beautiful color. After the colorant gel and the mixture of almond flour are mixed, the color strength will be slightly weakened.
[Batter] Every baker can choose what he thinks is the best way to make macaron batter. This process of making batter is called "macaronnage". The best way is to press the batter slowly with a spatula to release enough air. Some people like to use a spatula to shovel the batter from the side to the center, and then vigorously beat the batter in the center. Some people like to slap the batter from the middle to the side. It's all up to you.
[Drying] If you see cracking on the top of the macaron during baking, allow enough time for the macaron cover to dry before the next batch of macarons is baked. The drying time can be 30 minutes to 1 hour, depending on the humidity in the room. When you tap the top of the macarons with your fingers without touching your hands, it means that there is enough time to dry.
[Humidity] If the indoor temperature is excessively humid, you can use a dehumidifier or wait until the day is not so humid before baking.
[Temperature] Don't trust the thermometer on the oven completely, it is better to use an oven thermometer instead.
Summary of common problems:
1. Reasons for cracking: The egg white, almond powder and powdered sugar are mixed unevenly, and there are impurities. The egg whites, almond powder and powdered sugar are not finely mixed, the mixing is uneven, there are large particles of impurities, and they will crack during baking. The batter should be stirred and mixed well. Use a rubber spatula to pick up the batter and apply it on the inner wall in a circular motion. Repeat about 15 times. ; Less protein. There is egg white on the egg head. The amount of egg white is small. The batter is too dry and cracks during baking. The amount of egg white should be strictly controlled. The egg white should be beaten to wet foam. The egg white on the egg head should also be scraped off and mixed into the batter.
2. No skirts: the protein is not well dispelled. The egg whites should be beaten until they are lifted with upright sharp corners, mixed with the syrup to make Italian meringue, flip over the egg-beater bowl, without backflow; the upper heat is low, and the lower heat is high. The upper heat is high and the lower heat is low to have the skirt. When the heat is high, the bottom heat needs to be isolated. When baking at low temperature, remove the bottom baking tray and bake for 2-3 minutes; the skin is not dry. Bake the crust when it is not dry and wet. The temperature difference is too large. After baking, it will collapse. It should be left in a ventilated place for about 2 hours. After the crust is dried, the surface is crusted, and the surface does not stick to your hands, then bake.
3. There are pits on the surface: the reason is that there is air. After squeezing, pay attention to show that the air bubbles will be opened before crusting, and they will naturally re-coagulate.
4. Spread out quickly: let it go for too long, causing it to fail to condense. The macarons produced in this way are not full. If you want to improve, you can directly squeeze smaller macarons, which will be slightly better; you can't make macarons with tin foil, grease paper, etc., because the friction is not enough, and they will spread after baking. It is best to use professionally made macarons silicone pads, which conduct heat slowly to prevent premature setting of the bottom, and also help to unify the size of macarons.
5. The surface is relatively rough: the reason is the fineness of the almond flour. If you are not using foreign-specific almond flour, just use the cooking machine to beat the almond flour again.
After reading Make a Wish, Master Baker’s detailed macarons making process, coupled with a summary of common problems, the friends must be full of rewards, in order to live up to the sincerity of the Master Baker, then try to strike while the iron is hot. Master's method, the macarons with wonderful skirts will immediately appear in front of you!