What are the methods and failures of macarons?

150 grams of almond flour 150 grams of powdered sugar 106 grams of egg whites 150 grams of caster sugar.

1.Sift the almond flour and sugar mixture, set aside.

2.Add caster sugar to the egg whites three times until they are hard and foamy (spike-shaped), and add toner to make a simple color.

3.Take half of the egg white and add it to the powder, press and mix evenly, then take half of the egg white and mix evenly, and finally add the remaining egg white and mix evenly.

4.Place in piping bags, squeeze rounds, dry the skin until it does not stick to your hands, oven 150, bottom 160, bake for 13 to 15 minutes.

Macarons, it tastes really delicious, but I personally think it's difficult to make, so after many attempts finally succeeded, hurry up and share my joy with my friends, and secondly, I also summarized some experience and sent it to all my friends.

Ingredients: (I make about 8 amounts).

Outer marzipan: 45g powdered sugar, 45g almond flour, one egg white, 35g white sugar, vanilla extract and food coloring are optionally added.

Directions: Mix powdered sugar with almond flour (blender or hand-shaken), sift and set aside.

Sieving almond flour is a long process, you need to pour out the coarse almond flour sieved, and then sieve the sifted almond flour twice so that the powder will be delicate and the taste will be great.

Egg whites are dry. Add a pinch of salt to the egg white, beat until it begins to turn white and has large bubbles, then start to add sugar slowly in three times. Beat until the whisk head is lifted, and the egg whites are hook-shaped and then continue to beat until the resistance is large, like a marshmallow, and there is a right-angled hook when lifted.

When it is almost good, add two drops of coloring and continue to beat.

Mix. Dry the spare flour and almond flour and add 1 to 3 to the meringue. After mixing, add the remaining 2 3 and continue to stir. Until the surface of the dough is smooth and can flow down like a ribbon when lifted, it is good to draw a figure 8 in the batter without breaking.

Put the batter into a piping bag and squeeze it into small circles. Pick it up and drop it twice on the table to remove the air from the batter, and if there are bubbles on the surface, use a toothpick to pick them up. Dry the skin until the surface forms a film, which will not stick to the touch of your fingers and is elastic, and it is ready to be put into the oven.

In addition, Qiang Qiang has also prepared a summary of the failure experience of macaron production, hoping to help the little friends who are still struggling with the macaron that is not good.

Let's start with some of the factors that affect the success rate.

First of all, the most difficult steps for macarons to master are: whisking the egg whites, stirring, and cooling the skin.

If you make it as hard as a biscuit, without a skirt, and the batter is too thin and unformed, 90% of the time it is: the egg whites are defoaming!

There are many reasons for protein defoaming:

1. If it is not hard enough, it must be hard. Beat until the lines are clear and there are erect pointed tips on the bottom of the basin and the hand-held blender when lifting the whisk.

2. Stir too hard. When mixing the dry powder with egg whites, keep in mind that each stirring is a process of defoaming.

To stir well in the shortest possible time, no more than 30-40 strokes. It's best to do it in two steps, lightly dipping the meringue in a dry powder and then tossing well. Use the method of mixing, not the method of beating the egg whites, which will make the egg whites defoam.

Until it is lifted and flows down like a ribbon, it is okay to keep going, do not continue, the batter will become thinner and thinner.

3. Dry the skin. The success of drying is related to temperature and humidity, and the soft shell cannot be formed if it is short. It is easy to defoam when it grows. How to stabilize it? with an oven. Use the hot air at 60 degrees on the top and 0 degrees on the bottom of the fire, the oven door should be opened, and the soft shell will come out in 10 minutes.

First, first and noodles.

Second, add a little crushed whipping cream and egg whites.

Three, place the reconciled noodles awake.

Fourth, make a prototype of the dough mixture, put it in the oven and bake it at 120 degrees for 20 minutes.

Add the prepared ingredients, egg whites, and coloring to the hot sugar water and stir thoroughly, and then put them on a special baking sheet and bake them in the oven.

First, put the powdered sugar and almond flour together after sifting, then beat the egg whites until coarse, and add the sugar in 2 batches. Then beat until dry and foamy. Add the almond flour and powdered sugar to the egg white batter and rub it against the wall of the plate about 15 to 20 times until the batter appears shiny and falls like a heavy satin.

Then put the batter into a piping bag, squeeze it evenly on a non-stick cloth and let it rise for an hour. Finally, put it in the oven, set it to 150 degrees for 30 minutes, bake and take it out.

Macarons are one of the most famous and distinctive French pastries, using the principle of egg white and air expansion, and it is best to go to a professional college to avoid failure, and be guided by a professional teacher to make it.

Ingredients: 60g of almond flour

Powdered sugar 60g egg whites 48g

Excipients 20g sugar

Macaron practice steps.

Sift the almond flour once or twice (the 60g almond flour here is already the amount after sifting). Sifted powdered sugar (in this case, powdered sugar is crushed with granulated sugar) and almond flour are mixed.

Beat the egg whites until coarse, and add the sugar in 2 portions. Then beat until dry foam (pointed end is long and pointed, with a little crooked hook).

Add the almond flour and powdered sugar to the egg white paste.

Use a spatula against the wall of the plate about 15 to 20 times until the batter appears shiny and falls like a heavy satin.

Put the diameter piping nozzle into the piping bag and clamp the lower end with a clip. Load the batter.

Then squeeze evenly on a non-stick high-temperature cloth, and keep your hands steady when squeezing, so that the batter will be even, and leave a gap between the batter and the batter, because the batter will expand when the skirt appears.

Let the batter sit for about an hour and a half, and touch the crust of the batter with your hands.

Preheat the oven to 160 degrees and bake in the middle for about 4 to 6 minutes. Then open the oven door. Turn the temperature to 120 degrees, place the third floor from the bottom of the baking tray and bake for 15 to 20 minutes.

After cooling, remove the macarons from the non-stick cloth.

Part: Add powdered sugar and almond powder to the basin, drop the egg white into the pigment and stir well, then pour in and stir until it does not stick; Portion: Egg white, granulated sugar heat and dissolve in water and beat quickly for 4 minutes; Pour part into part A, stir well, pour into piping bag, squeeze into the baking tray and let stand at room temperature for 30 minutes, wind fire at 150 degrees in the wind stove, and bake at 150 degrees for 12 minutes; 4.

Stir the butter, powdered sugar and cheese into a piping bag, squeeze onto the roasted macaron shell and cover the other shell.

A fan asked me how to make macarons before.