Italian horse bell decoration how similar to macarons is composed of glycoprotein sugar powder

Ingredients: 35 grams of almond flour.

Egg whites: 35 grams (about 1 egg white).

Icing sugar 65 grams.

15 grams of caster sugar.

Food coloring a little.

1. Mix the almond flour and powdered sugar and grind in a food processor for about 2 minutes.

2. Sift the mixture of ground almond flour and powdered sugar (if it is not easy to sift, you can use the back of a spoon to crush the mixed powder to make them pass through the sieve faster).

3. The almond sugar powder after mixing and sieving is very delicate and fluffy. If you don't have a food processor, you can skip steps 1-3 and start with step four.

4. When beating the egg whites with a whisk until they are coarse foam, add caster sugar, and then continue to beat.

5. Add a little food coloring during the whipping process to make the egg white show a bright color.

6. Whip until the egg whites reach dry foaming (lift the whisk, the egg whites can pull out an upright sharp corner).

7. Pour the mixture of almond flour and powdered sugar into the whipped egg whites.

8. Use a rubber spatula to stir from the bottom to the top to make the powder and egg whites completely mixed evenly.

9. Stir the mixed egg whites until the consistency of the egg whites reaches this level: after lifting the scraper, the egg whites will fall down in a band.

10. Put the egg white paste into a piping bag, and use a small round hole piping nozzle to squeeze out a round batter with a diameter of about 3cm on the silicone board.

11. After the paste is squeezed, do not rush to put it in the oven, put it in a ventilated place, and let it air dry naturally for half an hour, until the surface feels non-sticky to the touch, and a layer of hard shell is formed. At this time, it is ready to put in the oven.

12. Preheat the oven in advance. Bake at 180 degrees for a few minutes. Usually at 6-8 minutes, the macaron will appear skirted.

At this time, you can reduce the temperature to 140 degrees and continue to bake for about 25 minutes. When it's cold, use a small shovel to shovel the macarons down one by one.

material (finished 30 pieces).

a.140g of almond flour, 115g of powdered sugar, 23gb of cocoa powderEgg whites 50 g

c.Egg whites 50 g

d.125g sugar, 30g water, red pigment.

e.Chocolate sauce 150g

Method 1Sift a first and then put it in a container and mix well.

3.Mix well and set aside.

4.Place the ingredient C in a container and stir to beat.

5.Add d to another container and cook until 115 6Then slowly add step 5 to step 4 and cool down to about 47 with quick stirring7Then mix step 6 and step 3 in stages.

8.Place step 7 in a piping bag and squeeze it into a baking tray with a liner9Place step 8 at room temperature and air dry the surface.

10.Put into the oven, bake for about 13 minutes on the top and bottom heat 160 150, and cool 11Then take two slices and fill them with an appropriate amount of chocolate sauce in the middlePut one piece of wood on top and cover the other.

Hello, today I'm going to be a macaron, nicknamed Pony, although she looks sweet, but the failure rate is annoying, and her delicacy makes people watch her be dumped one by one. really responded to the sentence "The pony abused me thousands of times, and I treated the pony like my first love". Macaron is a kind of French cookie, round, skirt, filling, almonds, egg whites, sugar made, has a cute nickname, the girl's crispy breast, because of its crispy outside and glutinous inside, full shell, beautiful skirt, rich filling, in the combination of different raw materials, presenting a rich taste.

A fan asked me how to make macarons before.

There are many ways to do macarons, you can go to school to learn about it, but if you do it yourself at home, it is better to study systematically without going to a professional school!

Powdered sugar, known as powdered sugar or icing sugar in English, and sucre glace in French. Powdered sugar is a very fine powder of granulated sugar, in order to prevent the powdered sugar from clumping, a small amount of starch (usually corn starch) is often added to the commercially available powdered sugar, usually 3% 10%. Powdered sugar is sometimes translated as frosting, which is the same thing, but the language is different.

Of course, frosting also has an extended meaning in different contexts, and the decorative thick liquid obtained by mixing egg whites and lemon juice with powdered sugar (frosting) is also called frosting.