The Macarons I Made are As Cute As You.
1.
Sift the almond flour and powdered sugar, add the color powder and mix well
2.
Add 33g egg white and stir evenly
3.
Add 33g egg white and stir evenly
4.
33g egg whites, add 15g fine sugar and beat until dry foaming
5.
Pour 75g of caster sugar and water into the milk pan and mix evenly. Heat to 118 degrees on low heat, turn off the heat
6.
Whisk the meringue while adding the syrup until all the syrup is poured
7.
Let it go for 2-3 minutes, and the meringue is ready
8.
Add the meringue to the batter three times and stir evenly, and the batter will be dripping down in a silky state.
9.
Put the batter into a piping bag
10.
Extrude the round shape and let it stand at room temperature, waiting for the skin to form on the surface
11.
Preheat the oven, fire up and down at 150 degrees, bake for 4~7 minutes to appear skirts, then cool to 130 degrees, continue to bake for about 13 minutes, and let cool.
12.
Filling preparation: cut butter into pieces to soften, add icing sugar to fully beat, then add lemon juice and rum and beat evenly
13.
Add the blueberry fruit and vegetable powder and stir well, and the blueberry cream filling is finished! (Because the blueberry powder you bought is blue, it will turn green after adding butter, which is normal)
14.
Squeeze the filling, cover with another piece of macarons and compact,
15.
Put the prepared macaron in the refrigerator, seal it and store it
Tips:
1. Macarons have certain requirements for room temperature and moisture, so those who are impatient can directly use a hair dryer to dry the skins, and blow them back and forth for about 10 minutes at a height of 30cm from the surface of the pony.
2. The dried macarons are lightly touched with your hands, and they are soft. The small pits formed by pressing down can also rebound. If you press it down and it will break, the Liangpi time is a bit past
3. Regarding the hollow problem: the baking of macarons has certain requirements on the oven temperature. It is recommended to use the hot air function of 150 degrees to bake, because the temperature is too low or too high, and the upper part is not hollow. Although there is no problem in appearance, But it will break if you press it lightly
4. It is best to use toner for the coloring of macarons, because water-based pigments will affect the stability of the meringue
