Pistachio Macaron (master Recipe-detailed Steps)
1.
[Preliminary preparation]: Wrap it with 75g+75g protein plastic wrap, put it in the refrigerator three weeks in advance, and let it still become a liquid.
2.
Weigh 200g powdered sugar first
3.
200g almond flour
4.
Mix 2 kinds of powder
5.
The mixed powder is sieved.
6.
Take 75g of egg white that has been refrigerated for 3 weeks and add the egg white to the sieved powder.
7.
Add a little green food coloring and mix well.
8.
Add 200g powdered sugar + 50ml water to the pot
9.
Stir while heating.
10.
When the sugar water is heated to 105 degrees
11.
In addition, take 75g of protein, and when the sugar water is heated to 105 degrees, start to whip the protein at a low speed.
12.
When the sugar water temperature rises to 115°, change to high speed and stir until it is heated to 118°.
13.
Pour the sugar water slowly into the whipped egg whites while stirring at low speed.
14.
After the pouring is complete, change to medium speed and stir evenly, and test the container wall by hand until the temperature is not hot. (Approximately 50°) and lift the egg beater, the egg white is in a "bird's beak" package.
15.
Mix the whipped egg whites carefully into the egg whites prepared in step 4 in 3 times. (The mixing method is the same as that of making light cheesecake. Slowly use a rubber spatula to turn from the bottom up and slowly rotate the container with your left hand.)
16.
Prepare the silicone macaron abrasive tool, completely dry and anhydrous.
17.
1 Add the finished protein puree to the squeeze tube, and choose a round opening of about 8 mm. Use the squeeze tube to squeeze out the macaron embryos one by one. Be careful not to exceed the groove of the abrasive tool. (You don’t need to fill it up, the protein puree will spread out slowly and automatically adjust to the shape of the mold.)
18.
There is no macaron mold extrusion method: the squeeze tube is vertical when squeezed, and the squeeze tube is pulled diagonally after it is squeezed. Make sure the protein paste is round and round.
19.
After squeezing everything, throw the bakeware up and down 3 times to get the bubbles out.
20.
Let stand for 35 minutes (There should be no water vapor around the macarons here, let alone the macarons soaked in water)
21.
Preheat the oven at 190°, put in the macarons, and bake at 160° for 13 minutes. (Put only one layer at a time, don't overlap several layers. If it is macarons squeezed on baking paper, put 2-3 layers of metal plates underneath to ensure the heating temperature. The macarons are crispy on the outside and soft on the inside.)
22.
Roasted macaron, let it rest for about 30 minutes, and completely demould.
23.
【Pistachio Filling】: 40g powdered sugar + 10ml water, heat to melt into syrup. Then add 20g almond flour, 80g chopped pistachios, and stir until thick.
24.
2 egg yolks, add 2 bags of vanilla sugar powder, and beat well.
25.
For thick pistachio puree, add 120g of liquid cream and boil on low heat until it boils and thickens. Little by little, add the pistachio puree in step 4 to the beaten egg candy liquid, and mix well.
26.
Pour the evenly mixed liquid into the pot, stir on low heat until it becomes thick and pure (note that it should not boil.) Then add butter melted at room temperature, mix well, and cool the pistachio filling.
27.
Take a piece of unmolded macaron and coat it with fillings.
28.
Take another slice, cover it gently, and turn it carefully to distribute the filling evenly.
29.
【Crab Flavor Macaron Filling】: Drain a can of crab meat, add homemade French mayonnaise, and stir to make a puree.
30.
Take a piece of unmolded macaron and coat it with fillings. Take another slice, cover it gently, and turn it carefully to distribute the filling evenly.
31.
Put it in the refrigerator for 24-48 hours.
Tips:
【Precautions for Success】
1. Make sure the air is dry when the macaron mud is standing still, and there should be no moisture around it.
2. Use powdered food coloring, liquid will change the taste of macaron.
3. The egg whites should be prepared in advance and kept in the refrigerator for 3 weeks to ensure their liquid state.
4. If baking paper is used, 2-3 layers of metal baking tray should be placed underneath the oven when it is put into the oven to prevent the bottom from being overheated. The macaron biscuits made will not have the effect of being crispy on the outside and soft on the inside.
5. It is best to put only one plate at a time when entering the oven. The upper and lower pipes of the oven are heated by circulation.
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