1. Mix almond flour and powdered sugar in advance.
2. After mixing with powdered sugar, sift the almond powder, and the almond powder will not produce oil. If it is ultra-fine sieve-free almond powder, just sift the powdered sugar.
3. Aging egg white means that the separated egg white is stored in the refrigerator for more than 24 hours. This kind of egg white has good stability and is suitable for macarons.
4. Add 45 grams of caster sugar in three times to beat.
5. The egg whites are smooth and shiny, and the whisk has a small straight point when lifted. The egg whites must be beaten in place.
6. Add the egg whites to the sieved TPT powder three times, and mix well by cutting, pressing, and turning.
7. The mixed batter is delicate and smooth.
8. Divide a little batter out and add green toner and mix thoroughly. Most of the remaining batter is adjusted to red and put into piping bags separately. The round mouth used for the green batter is one size smaller than the red one.
9. Squeeze out the strawberry body first, squeeze a row and sprinkle a little sesame, don't wait for the batter to be dry and the sesame will not stick to it.
10. This squeeze is to first squeeze the circle vertically, then slowly reduce the strength of the extrusion and pull down, squeeze out the small tip and then close it.
11. Then squeeze out the strawberry stems with the green batter.
12. Put it in the upper part of the oven, turn on the heat to 50 degrees and dry the skin for about 20 minutes. The fingers are completely non-sticky to the touch, and there is a crusty to dry the skin.
13. Move the baking tray directly to the middle and lower level, and bake at 140 degrees for 20 minutes.
14. The skirt rises to its highest point in about 6 minutes.
15. Let it cool before uncovering it.
16. Beautiful skirt.
17. QQ's little strawberry.
18. Break apart the tissues are fine and without hollows.
19. Just add your favorite fillings. I am passion fruit ganache this time. The sour passion fruit ganache is perfect for macarons. Passion fruit puree 80 glucose syrup 5 g white chocolate beans 100 g fine sugar 20 g butter 10 g method; 1 Put the passion fruit mass with fine sugar into a milk pan, boil it over high heat, sift it to remove the passion fruit seeds into a passion fruit puree, add Stir the glucose syrup evenly. 2 After the chocolate is melted and stirred in heat insulation, take it out. Stir the passion jam and chocolate sauce that have been cooled to 40 degrees and blend them smoothly. Finally, add butter and mix evenly into a piping bag and refrigerate until stuffing.
20. It tastes best when it is filled with stuffing and regained moisture.
Tips:The time for drying the skin is not certain, it depends on the state, and the skin must be dried in place.
No wrinkle, no color, no hollow, a skirt is a successful macaron. The production method and the baking temperature are very, very important.
