Thanksgiving Macarons
1.
Prepare the ingredients: mix 40 grams of almond flour and 40 grams of powdered sugar, then sieve for later use, pour the egg whites into an egg-beating bowl, put a small round piping bag in a disposable piping bag, put the flower mouth into a wide-mouth cup, and beat the egg white Icing sugar is well weighed
2.
30 grams of egg whites are beaten with an electric whisk until the fish eyes are soaked, then add 10 grams of powdered sugar and continue to beat at high speed
3.
Whip until the egg whites appear lines, add the remaining 10 grams of powdered sugar and continue to whip
4.
Now add a few drops of pink pigment
5.
Continue to beat until the egg whites are fully expanded, and you can see the sharp corners when you lift the whisk
6.
Pour in half (40 grams) of the almond powder, which has been sieved and mixed in advance, and stir evenly with a rubber spatula until there is no powder.
7.
After mixing, pour in the remaining half (40g) of almond powder and icing sugar, continue to mix evenly
8.
Pick up and let the batter slip off, flowing down like a ribbon to indicate that the mixed batter is complete
9.
Pour the batter into a piping bag with a small round mouth piping in advance
10.
The piping bag and the macaron cushion are squeezed vertically
11.
Put it at room temperature and let it stand for 40-60 minutes to dry the surface of the macarons batter. Touch lightly with your fingers, and the surface will form a thin film without sticking to your hands and the drying is over.
12.
Put it in the middle layer of the preheated oven at 170°C: Bake for 3 minutes until the skirt appears
13.
Adjust the temperature to 110 and continue to bake for 10 minutes
14.
Let it cool before taking it out
15.
You can put your favorite inset or not because macarons are inherently sweet
16.
I also made the original color for the child, if you don’t like it too sweet, you don’t need to add stuffing
17.
Make the frosting (the icing material: 100 grams of powdered sugar, 22 grams of protein, 5 grams of lemon juice), put it into a disposable piping bag, and let your imagination run wild on the surface of the macaron! !
Tips:
1. Almond powder and icing sugar must be sieved after mixing, otherwise it will be rough when mixing
2. The egg white should be sent to a hard state, which is also a key to the success or failure of macarons
3. There are actually many ways to dry the skin: you can dry it naturally at room temperature, you can put it in the oven to turn on the fermentation gear without closing the oven door to dry it, or you can use an electric fan or a hair dryer to blow it on, depending on the specific situation.
4. The temperature of each oven is different, adjust according to its own temperature
