Macarons with Cream Filling
1.
This is the first time I made macarons and it failed completely! The temperature was not well controlled at that time. It is said that macarons are the advanced waterloo of baking, it is not fake at all! In the beginning, I learned how to make macarons, but I failed again and again. But it is far from perfect macarons at present!
2.
This is a failure to make chocolate flavor at the beginning. I don’t know the reason for the failure. It’s hard to dry the chocolate skin. No matter how dry it is, I can’t achieve the drying effect. Now think about the reason why the humidity may be too high that day. Anyway, the failure is still thorough. I experienced 4 failures first, and only a little bit like the fifth time.
3.
Having said the failure, start today's pony road. Although it is not perfect yet, at least it looks like a macaron. Let’s start with the first ingredients. First weigh the pure powdered sugar and superfine almond powder, 90 grams of powdered sugar mixed with almond powder
4.
Super-fine almond flour can be sifted, but to be safer, I mixed it with powdered sugar and sifted it again.
5.
The egg whites are separated 4 days in advance, covered with plastic wrap, punctured small holes in the plastic wrap, and refrigerated to allow part of the water in the egg whites to evaporate. This process is called protein aging. Fresh protein contains more water and will cause the pony to fail. The success rate of aging protein is much higher. The aging of the protein is 3-7 days. You can master the details yourself, but you must have this process!
6.
Beat the aged egg white whisk until foamy, add 1/3 of 25 grams of sugar,
7.
Continue to beat until the foam is slightly fine, add the remaining powdered sugar in 2 times
8.
Beat at high speed for a few minutes, basically until soft foaming, turn at low speed until hard foaming, that is, lift the whisk to have a straight tip
9.
First add half of the mixed almond flour to the meringue, and mix evenly by cutting and mixing. Cutting and mixing technique: Use the straight side of the spatula to cut from the middle to the edge of the basin, make a circle, about 10-12 times, and then gather the material to the middle with one side of the arc, and then cut and mix again. Gather again, and repeat 3 times like this
10.
Then add the remaining almond flour
11.
This time, mix the meringue and almond flour 3-5 times by turning. Stirring method: Use a spatula to scrape the egg white paste from one side of the pot and stick to the bottom of the pot, then turn the spatula over to the opposite side of the pot, and the egg white paste will automatically remain.
12.
Finally, use the shaking method to mix about 3 times, and wait until the almond paste falls in a continuous band. Shake and mix technique: Use a spatula to scoop up the almond paste from the bottom, lift it about 15 cm high, swing the spatula left and right, and let the almond paste fall in a folded shape. This mixing can well prevent the final meringue from defoaming.
13.
Finally, put the mixed almond paste into a piping bag. Use a circular decorating nozzle with a diameter of about 6 mm to squeeze it out.
14.
When squeezing, put the piping bag and the baking tray into a vertical shape, so that the squeezed out pony will not crook. There is also need to leave 1-2 places, do not squeeze, put a thermometer for use. I squeezed a total of two sets. It is better to use thick silicone mats for baking mats, and better for macarons. My macaron cushion ring is not round, but plum-shaped. Hi, I don’t like it, but make do with it
15.
In order to make a good pony, I also defeated this flat silicone cushion with a circle. This cushion is very easy to use. I used it to squeeze a plate. After squeezing, lightly pat the bottom of the baking pan with your hands, shaking the baking pan is to make the pony look better. If there are bubbles, use a toothpick to break them. Finally, prevent drying the skin in a ventilated place. I am here on a rainy day. I use the fermentation gear of the oven, and at the same time turn on the hot air circulation, 15 minutes, the skin will dry, it will not stick to the hand, and there is a layer of hard shell. It must be dried until there is a hard shell, otherwise the skirt will not come out
16.
While using one oven to dry the skins, turn on another oven to preheat at 160 degrees for 15 minutes, then put the dried pony into the oven and bake it for about 5 minutes, and the skirt will come out. After five minutes, turn to 140 degrees and continue to bake for about 10 minutes. In order to prevent the macarons from emptying the shell, when the oven is baked for about 8 minutes, open the oven door for about 2 cm for about ten seconds to release the moisture in the oven, and then close it immediately. This is also a little trick to prevent empty shells.
17.
Baked macaron, I didn’t use toner this time, it was the original color macaron
18.
The skirt can be seen from the side. Let it cool completely and then take it off. The little horse that hasn't been allowed to cool is too squeamish and easy to break.
19.
The bottom is also flat.
20.
This is another plate, give it a close-up, look at the skirt, it's not bad, haha.
21.
Now make the stuffing. Because the macaron ice crust is too sweet, make an unsweet filling this time. Pour the whipped cream and egg yolk into a small pot
22.
Stir thoroughly
23.
Boil on low heat and cook for a while, until thick and turn off the heat
24.
Add the butter that has softened at room temperature and stir thoroughly to melt the butter completely
25.
Finally add the dried passion fruit powder
26.
Stir thoroughly, put it in a piping bag, and refrigerate for more than 1 hour to make the filling thick.
27.
Finally, squeeze filling on a slice of macaron, and then cover with a slice.
28.
Macarons need to be colorful to look good. I only made the original color today. In order to look better, I also added a part of the chocolate cream filling to make the pony a little bit colored, haha
29.
I wanted to bite the shot, but it felt a little..., so I cut one with a sharp knife. The pony is not hollow. It's the fragile pony, let me chop up the side a little bit.
Tips:
I have explained the matters that should be paid attention to in detail in the steps. If you want to be a pony pro, you must take a closer look.
