Rose Macaron

Name: Rose Macaron
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 33g protein; 45g Almond powder; 45g Powdered sugar; 30g Caster sugar; Some Dried rose petals

by Shi Kewei

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

I really like this macaron made by myself, with a romantic atmosphere...

Macaron (French: Macaron, French pronunciation: [makaˈʁɔ̃]), also known as macaron, French biscuits, is a French dessert made with egg whites, almond powder, white sugar and icing, usually in There are fillings such as fruit jam or cream between the two biscuits. Its origin can be traced back to the almond biscuits in the 19th century; after the dessert is baked, it is based on a round flat-bottomed shell, coated with mixed protein, and finally a hemispherical upper shell is added to form a round shape. A small dessert with a rich taste, it is the most local cuisine in Vienne in western France. This kind of dessert is occasionally seen in the northeastern region of France.
The word Macaron is originally in French, but the actual pronunciation is closer to "Macaron". "Macaron" is the result of using English pronunciation and transliteration. "

Ingredients

Rose Macaron

1. Prepare all the materials...weigh the required weight...

2. Almond powder and powdered sugar are put into a food processor and beaten to make them more delicate.

3. We have to sift the mixed powder twice...

4. The sifted almond flour is very fine and pine...

5. Beat the egg whites into a water-free and oil-free egg-beating bowl and beat them...After the fish-eye bubbles are formed during the period, add the fine sugar in two portions...

6. The egg whites are beaten until hard foaming, and the whisk has a non-curved tip...

7. Add the sieved almond flour and powdered sugar mixture in two batches... each time, use a spatula to mix evenly.. J-shaped mixing method. You can mix while pressing...

8. The mixed paste slipped like a ribbon. (After this step is completed, you can adjust the pigments you like. If you don’t like the pigments, you don’t need to add them. I won’t explain it here... and I won’t add the color palette anymore.)

9. It is also possible to put it in a disposable piping bag.. I used this small set of macaron special mats to try it out today....

10. Squeeze small round cakes of even size on the mat...

11. Sprinkle the petals of dried roses...

12. Of course, how to sprinkle depends on your own liking. I sprinkle it very casually...

13. After everything is done... we are going to the Liangpi stage...

14. Put it in the oven, select the fermentation gear, about 30 minutes. Remember to open the oven door. The crusted macarons are lightly pressed with your fingers. The surface is obviously crusted and elastic. At this time, we can take out the macarons. Preheat the oven... I use 175 on the heat and 150 on the lower heat.. ..(I forgot to take a picture of the picture that was sent to the oven to be dried. This is how it looks after being dried....)

15. After preheating, change the upper heat to 150 degrees and the lower heat to 125 degrees. Put the middle layer on the baking tray.

16. In about two minutes, a small skirt began to appear...

17. About three minutes, the skirt is getting bigger and bigger...

18. About four minutes. The skirt is perfect, and it has been shaped...Immediately change the temperature to 110 degrees up and down, and lower the heat to 90 degrees. Continue to bake for 8-10 minutes.

19. The beautiful rose macaron is out...It's really beautiful...

20. The finished picture is attached, the beautiful rose macaron.

21. The finished picture is attached, the beautiful rose macaron.

22. The finished picture is attached, the beautiful rose macaron.

23. The finished picture is attached, the beautiful rose macaron.

24. The finished picture is attached, the beautiful rose macaron.

25. The finished picture is attached, the beautiful rose macaron.

26. The finished picture is attached, the beautiful rose macaron.

Tips:
1. When baking macarons, be sure to keep in front of the oven and do not leave. Once you find that the skirt appears, you must immediately lower the temperature in about a minute. . .

2. The skin on the surface must be cool enough not to stick to your hands, because this is the most important factor in the appearance of the skirt.

3. Because the temperature of each oven is different, the temperature of the ACA oven I use is rather high. So the temperature given is only for your reference. . . .