How to do 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.

1. The failure rate of macarons is relatively high, and the cost is also high, so I give a small amount of formula to facilitate everyone's practice. In fact, as long as you follow the steps and do each step in place, it is not difficult to bake the skirt.

2. The composition of macaron batter is very simple, it is a combination of almond flour, sugar and egg white, and the sugar content is very high, so the viscosity of macaron batter is very large. After a few moments in a ventilated place, a hard crust can easily form on the surface. At the time of baking, the surface temperature rises first and is further heated to set, the internal temperature rises more slowly, and when the internal temperature rises and the batter begins to expand, the surface has already been set.

As a result, the batter can only expand towards the bottom, creating a signature "skirt" at the bottom. This is also the reason why a higher temperature is required in the early stage of baking macarons.

3. To make macarons, the best effect is to use silicone pads. Because the silicone pad conducts heat slowly, it can prevent the bottom from being shaped prematurely and prone to skirting. If you don't have a silicone pad, it also works very well with a wooden baking sheet.

If you only have a regular iron baking tray, won't you be able to make macarons? Actually, it can be done, but it is recommended to put an empty baking tray under the baking tray when baking to isolate some of the heat from the bottom.

4. The almond flour on the market will not be ground too finely, because the oil content of large almonds is higher, and it will become a sauce if it is finely ground again. Therefore, before making macarons, mix almond flour and powdered sugar and then grind it to avoid almond flour forming a sauce, and get a delicate mixture of almond flour and powdered sugar. Only when the particles of the powder are fine enough, the appearance of the macaron will show a delicate luster.

5. When making macarons, you can add various colors of food coloring according to your preferences to make colorful macarons. Of course, you can also make macarons without any pigments.

6. Finally, I would like to state that the almond flour used in the raw materials of macarons is the powder made from American almonds, not the almond powder of domestic almonds. Almond flour is very fragrant and has a good taste. On the other hand, domestic mountain almond flour will have a bitter taste, and the taste of using it to make snacks is very problematic.

If you can't buy almond flour, you can buy American almonds and grind them yourself - blanch American almonds with boiling water to easily peel them. Dry the peeled almonds in the oven at about 160 degrees Celsius, cool them and grind them into a powder in a food processor.

7. Generally, after the macaron is done, coat the filling in the middle, and sandwich the two slices to eat. The filling of macarons is very rich, and you can use a variety of fillings you like, but not those that are too wet or too fluid. Here's a filling::

Cut 100g of dark chocolate into small pieces, mix with 100g of animal whipped cream, heat and stir over water until the chocolate is completely melted, and when it cools, it will be filled with chocolate. There is no need to add sugar because the macarons themselves are already very sweet. The results are even better if you use bitter dark chocolate that is high in cocoa butter.

8. Friends who have a light taste and like to habitually reduce the amount of sugar when making pastries, please note that when making macarons, do not reduce the amount of sugar at will, otherwise it will be difficult to succeed.

Ingredients: Almond flour: 30g powdered sugar

55g Protein: 35g Sugar: 30g Corn flour:

10g granulated sugar: 27g whole milk: 120g egg yolk:

1 piece of room temperature cream: 12g

Collapse. Steps:

Prepare macaron materials and baking utensils (the silicone mat of this macaron is really not easy to use, so it is recommended that you do not buy it!!

First of all, the almonds are made of American large almonds, ground into powder in a chaffer, and then sifted.

Sift the icing sugar and mix with the almond flour.

Add granulated sugar to the egg whites in 3 times and beat until hard foaming. (The egg whites are beaten at low speed with a whisk until coarse foam, add 10g of granulated sugar, beat until finely foamed, add 10g of granulated sugar, beat until wet foaming, add the last 10g of granulated sugar, and beat at high speed until hard foaming) Add the sifted almond flour and powdered sugar mixture to the whipped egg whites at one time.

The scraper mixes the powder and egg whites evenly with the method of cutting and mixing, and the speed should be fast to avoid protein defoaming.

A fan asked me how to make macarons before.

I made my own macaron and failed hugged six times, and finally succeeded for the 7th time yesterday. Last year, I had plans to start making macarons, which is a challenge to my own pastry baking skills, many people say that macarons are not easy to succeed in family DIY, and a friend once jokingly said to me: "If you succeed in macarons, you can go to a five-star pastry shop to apply."

From this sentence, it can be seen that the difficulty of making macarons, it is mainly limited to the oven, the general family uses a full fire, and it is best to bake macarons on the upper and lower fires. I have collected a lot of successful celebrity blogs on the Internet, I have done a lot of homework and failed many times, and I have eaten a lot of very sweet failed works, (and it is strange that I don't like things that are too sweet, but I can only accept the sweetness of macarons), and this time you finally gave me a surprise. ”

Ingredient breakdown. Ingredients.

Almond flour. 60g

Powdered sugar. 60g

Protein. 48g

Accessories. Sugar.

20g sweet.

Taste. Baking.

Craft. Half-hour.

Take. Ordinary.

Difficulty. Macaron practice steps.

Macaron steps: 1 1 Sift the almond flour (the 60g almond flour here is already the amount after sifting) once or twice. Sifted powdered sugar (in this case, powdered sugar is crushed with granulated sugar) and almond flour are mixed.

Macaron steps: 2 2 egg whites to a rough run, add sugar in 2 times. Then beat until dry foam (pointed end is long and pointed, with a little crooked hook).

Macaron steps: 3 3 Add the almond flour and powdered sugar to the egg white.

Macaron steps: 4 4 Use a spatula against the wall of the plate about 15 to 20 times until the batter appears shiny and falls down like a heavy satin.

Macaron steps: 5 5 Put the diameter piping nozzle into the piping bag and clamp the lower end with a clip. Load the batter.

Macaron steps: 6 6 Then squeeze evenly on a non-stick high-temperature cloth, squeeze your hands steadily, so that the batter is even, and leave a gap between the batter and the batter, because the batter will expand when the skirt appears.

Macaron steps: 7 7 Let the batter sit for about an hour and a half, touch the crust of the batter with your hands, and it will not stick to your hands.

Macaron steps: 8 8 Preheat the oven to 160 degrees, bake in the middle for about 4 to 6 minutes, and the skirt will appear. 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.

Macaron steps: 9 9 After cooling, remove the macaron from the non-sticky cloth.

Foreword This is the third time I have made macarons, and it is also the most successful one I have so far, the first time I didn't wait for the surface to dry and went to bake, sure enough, there was no skirt, and the second time I put it in the oven to dry the surface with the fermentation function, there were few skirts but the surface was cracked. This time, it was all due to the hot and dry weather, and it only took half an hour for a soft shell to form on the surface.

Main ingredients: 60g of powdered sugar, 60g of almond flour, 4g of strawberry powder;

Excipients: caster sugar 44g, egg white 50g

Macaron 1: Grind the almond flour and powdered sugar in a grinding cup and divide it into two portions.

2If you want to be a little more delicate, you can use a sieve to sieve again, but this is a time-consuming job.

3 of the servings add 4 grams of strawberry powder and mix.

4 Egg whites are divided into two portions, one serving of 24 grams and one serving of 26 grams, add 22 grams of sugar in three portions and beat until dry and foamy.

5 Pour the original flour into 24 grams of egg whites and use a spatula to stir from the bottom upwards to make the batter thick and smooth.

6. Add strawberry powder and pour it into another egg white.

7. Mix the batter.

8Put the batter into a piping bag and squeeze it on a baking tray with a high-temperature cloth, this amount can make about 24 pieces.

9Preheat the oven to 140 degrees and bake for about 13 minutes. Successful macarons will be skirted in about 3-5 minutes.

10. After baking, add your favorite filling.

TipsThe amount of egg white depends on the actual situation, the mixture flows smoothly and slowly, and the dripping batter will disappear very slowly. The crust of the macaron batter must be dried enough to bake the skirt.

How to do macarons? This is a simple method, using black chocolate to make a sandwich can relieve sweetness, crispy and sweet.

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.