Strawberry Macaron
1.
Mix almond powder, icing sugar and red yeast rice powder. I bought the super fine almond flour, do not need to grind, if the particles are coarse, grind again with powdered sugar
2.
After mixing well, sieving for use
3.
Whip the aged egg whites at low speed until they become big, add 1/3 of the 20g powdered sugar used in the egg whites, continue to beat, add the remaining powdered sugar in 2 steps, then turn to high speed and beat for about 2 minutes, then turn to medium speed Whip for about 2 minutes, then low speed for about 1 minute
4.
Whip the egg whites until it is close to hard foaming. Just have a straight triangle. Don’t over-spend it.
5.
Whipped egg whites must be very delicate in order to be successful
6.
Add the sifted flour into the egg whites in two batches
7.
Stir it evenly
8.
Keep checking, it can fall like a streamer
9.
Put in a piping bag
10.
Squeeze it into a baking pan covered with silicone mats
11.
Shake the bakeware a few times to produce bubbles. Use a toothpick to break the bubbles.
12.
Place the skin in a cool and ventilated place to dry until it no longer touches your hands and there is a hard shell. I used it for about 30 minutes. The north is relatively dry, and it will take longer to dry in humid areas.
13.
The oven should be preheated to 160 degrees half an hour in advance, and it is best to turn on the hot air circulation, so that the temperature in the oven will be more even. This little thing is too delicate, it will fail if you don't pay attention. Give the macaron to the preheated oven, insert a baking tray below
14.
When the macarons are grilled, take out the baking tray below, adjust the temperature to 140 degrees and bake for 5 minutes
15.
In order to prevent coloring, you can insert a baking tray or cover with tin foil, and continue to bake at 140 degrees for 5 minutes
16.
After the macarons are baked, they are moved to a wire rack to cool, and then removed. I accidentally smashed a few thermometers when I took it out. Distressed
17.
Macarons can be used for filling while drying. The strawberry jam I made by myself became lumpy when I took it out of the refrigerator, let it cool to room temperature, add light cream and boil
18.
Stir thoroughly
19.
After boiling, remove from heat, add white chocolate, cover the chocolate with strawberry jam for half a minute, then stir well to melt the chocolate
20.
After melting, add strawberry powder to add color and flavor
21.
Stir thoroughly, put it in a decorative bag, refrigerate for half an hour
22.
After the macarons are allowed to cool, divide the macarons into pairs of the same size, then squeeze the stuffing, and cover with one to complete the work.
23.
The finished macarons are sealed in a sealed box and placed in the refrigerator for one day. The taste is better, but it should not exceed three days, otherwise the taste and taste will be lost.
Tips:
It is very difficult to make macarons. I have experienced 4 failures before I get a little trick. I will tell my friends about the precautions and pay more attention to what I want to do so as to increase the success rate.
1. Sift the almond powder and icing sugar after mixing. It is best to buy superfine almond powder directly. Otherwise, it is easy to grasp the degree if you grind it yourself.
2. The refrigerated eggs must be placed at room temperature before use, otherwise it will easily defoam when adding almond flour. And the egg white is finally put into a bowl without oil and water, covered with plastic wrap, pierced in the plastic wrap, and left for 1-2 days to let the egg white lose part of its moisture, which is better for use, that is, the aged egg white. Or add protein powder or cream of tartar to fresh egg whites. This time I am aging protein. To save time, I often add protein powder. The protein powder is the kind of protein powder extracted from egg white, not the kind that we eat for health care. A certain treasure is available for sale.
3. The egg whites should be well distributed, but not excessive.
4. When mixing egg whites and powders, pay attention to the mixing method, that is, mix evenly and not excessively, otherwise it will defoam and cause macarons to fail.
5. The squeezed macaron must be shaken a few times to shake out the bubbles and help the macaron to form.
6. When drying the skin, it must be dried until it does not stick to your hands and the hard crust is formed, otherwise it will crack.
