What are the practices of macarons, what are the practices of macarons?

A macaron is a French dessert made with egg whites, almond flour, white sugar and frosting, and sandwiched with fruit sauce or cream. The taste is rich, crispy on the outside and soft on the inside, and the appearance is colorful, delicate and small.

The macarons are made as follows:

Raw materials required:

1. Ingredients: 45 grams of almond flour, 45 grams of powdered sugar, 42 grams of sugar, 42 grams of egg white.

2. Excipients: 20 grams of chocolate, 20 grams of light cream, food coloring.

Step 1: Mix the almond flour with powdered sugar and sift it for later use.

Step 2: Beat the egg whites until dry and foamy.

Step 3: Add the powder and mix well.

Part 4: Squeeze it into a circle and bake it at 150 degrees for about 20 minutes.

There are Swiss macarons, French macarons, and Italian macarons.

A fan asked me how to make macarons before.

1. Prepare materials.

Gram of almond flour and 65 grams of powdered sugar are mixed and sifted to make almond TPT.

3. Then put 50 grams of powdered sugar and sieve it again.

4. Add granulated sugar to the egg white until it is hard hair.

5. Add two drops of red pigment and stir well.

6. Add the almond sugar powder and stir with a spatula.

7. Put it into a decorator or piping bag, and cut a small opening at the front end of the piping bag.

8. Dry the hard shell of the squeezed and repentant cakes for about 6-7 hours.

9. Preheat the oven at 160-165 degrees and bake at 160 degrees for 15 minutes. After cooling, you can add any filling.

10. Although there are small skirts, they are all spread around.

A macaron, also known as a macaron, is a French dessert made with egg whites, almond flour, white sugar and icing, and sandwiched with fruit sauce or cream. The cherry blossom feeling of the mouth base is rich, crisp on the outside and soft on the inside, and the appearance is colorful, delicate and small.

The word macaron is originally French, and the actual pronunciation is closer to "macaron". "Macaron" is the result of transliteration using Spanish pronunciation.

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.

Preface. Material.

Ingredients: 55 grams of egg white, 63 grams of almond flour, 100 grams of frosting, 25 grams of granulated sugar, appropriate amount of pigment;

Excipients: macarons.

Sift the almond flour and frosting.

Add the egg whites to the sugar and the coloring and beat them to the hard body.

Add the sifted almond flour and frosting to the beaten egg whites and mix lightly.

Mix until you pick it up and run it down like a ribbon.

Put a piece of baking paper on a baking sheet and squeeze out a centimeter circle.

Squeeze the plate on the table and tap it a few times until the batter is completely smooth.

If there are air bubbles, you can use a stick to pierce and air dry at room temperature for 1 2 to 1 hours.

Touch the surface of the batter with your fingers, and bake in a preheated oven at 130 degrees for about 15 minutes until dry.

Leave it to cool and add jam or chocolate sauce and spread between 2 slices of macarons.

Ingredients [Cookie Ingredients]:

1 cup powdered sugar. 3 4 cups almond flour.

2 egg whites. 4 tablespoons young sugar.

Color vegetarian [cream filling]:

2 egg yolks. 1 4 cups baby sugar.

31 2 tablespoons milk.

7 tablespoons room temperature unsalted cream.

3 tablespoons honey.

Method [Cookie Method]:

1. Sift the powdered sugar and almond flour.

2. Beat the egg whites and young sugar into hard foam.

3. Mix steps (1) and (2) with a spatula until the dry powder is invisible.

4. Add the color pigment and mix well.

5. Put it in the extrusion bag and squeeze out a circle of the same size on the baking paper.

6. Allow to air dry for 45 minutes.

7. Preheat the oven at 300F 150C and bake for 8 minutes, turn the baking tray to 180 degrees after 8 minutes, and bake for another 8 minutes.

8. Let the biscuits cool completely before squeezing the cream filling.

How to make the cream filling]:

1. Pour the egg yolk and sugar into a small pot and beat with a whisk until light yellow.

2. Add milk and mix well.

3. Turn on low heat and stir until thick.

4. Turn off the heat, add the unsalted cream at room temperature, and stir well.

5. Add honey and stir well.

6. Squeeze the cream filling on the biscuit to complete the macaron.

Tip: Leave the biscuits on for one day and squeeze the filling the next day to taste better

To make a simple macaron, you need to mix the prepared ingredients and egg white coloring with hot sugar water thoroughly, and then squeeze the stirred ingredients onto a special baking sheet and bake them in the oven.

1. Take a container and put the almond flour and powdered sugar together, sieve it with a sieve, filter out the particles that are too coarse, add coloring, and stir slightly.

2. Add the egg white, stir the egg white until foamy, add a little sugar and a little water to stir evenly to heat, pour the melted syrup into the egg white, and the egg white is scalded by the syrup.

3. Beat it into the shape of a chicken tail with a whisk, take the beaten egg white, and add it to the mixture of almond flour and powdered sugar that has just been sifted.

4. Add the unbeaten egg whites, stir well, put them in a piping bag, squeeze them onto a silicone board, squeeze them into a round batter with a diameter of 3 cm, and bake the batter in the oven.

5. Make an invagination, stir the egg whites to foam, pour the melted syrup into the egg whites, add butter in stages, stir until the lack of ridges can be beaten into the shape of a high's tail, put it in a piping bag, and squeeze it on the macaron shell.

6. Add a lid and pinch it tightly, and the macaron can be made.