Matcha Macaron

Matcha Macaron

1. Sift the flour, powdered sugar and matcha powder twice

2. Sift and pour it into the cooking bowl for later use

3. Beat the egg whites until the fish is soaked in the eyes, add the first fine sugar

4. Continue to send until you can see shallow lines. At this time, add the second sugar and send at high speed until the egg whites become foamy and delicate. The sharp corners of the egg whites are vertical triangles. The lines are very obvious, indicating that the hair is well. , (Pictured)

5. Dig one-third of the egg whites and mix with the flour and press to mix evenly until the egg whites are not visible

6. Dig the protein for the second time and continue to mix

7. Use pressure mixing to mix lightly and quickly until no egg whites are visible

8. For the third time, the egg whites are mixed until the egg whites are not visible. Don't use pressure mixing in this step.

9. When the mixed batter is lifted, it can be in the forging state

10. Put it in a piping bag

11. To extrude a round shape on the baking sheet, I used a silicone pad to squeeze it and shake the baking sheet a few times.

12. Then use a toothpick to pick out the bubbles

13. I put it into the stove at 80 degrees for 8 minutes, I adjusted it to 10 minutes, in fact, 8 minutes is enough

14. Gently press with the tip of your finger and do not touch your hand, so that the soft shell comes out to dry the skin. At this time, preheat the blast stove to 150 degrees for 10 minutes.

15. Put it into the oven at 150°C for 5 minutes, then you can get out of the skirt, then reduce the temperature to 130°C for 10 minutes.

16. The finished product is out

17. Stuffing making

18. Filling production: heat the whipped cream on a small fire until small bubbles are formed

19. Add dark chocolate and stir to melt, I used Dove dark chocolate

20. After stirring, put it to hand temperature

21. Then put the chocolate filling in the piping bag and put it in the refrigerator for half an hour

22. Cut a small mouth and squeeze the chocolate filling on the macarons

23. After adding the stuffing, put another piece of macaron and squeeze it tightly

24. Finished picture

25. Finished picture

26. Finished picture

27. Finished picture

28. Finished picture

29. Finished picture

30. Finished picture

Tips:

Some reasons for hollowness
1. The egg whites must be old egg whites, that is, egg whites that have been stored for more than three days, not fresh
2. Insufficient mixing of the batter will result in hollowness, and over-mixing of the batter will also result in hollow cores without skirts.
1. The meringue is not hard enough, and the skirt will not come out of the skirt if it cannot withstand the defoaming when mixing.
2. The air-drying time is too long, and the surface film will lose its elasticity and it will not get out of the skirt.
3. If the macaron batter is too thin, it will defoam the batter
4. The baking temperature is too low, so many methods are to bake the skirt at a high temperature and then cool down to bake the inside.
5. (This temperature is for reference only, please adjust according to the temperature of your own oven)