Are macarons being held too high in the country?

It's not high, because the process is very strict, even if it's not for fame, for this hard work and strictness, it's worth it Hard work for those masters who make macarons, I haven't bought macarons Because it's expensive, I'm reluctant to buy it, but my friend gave me one before, it's very sweet, but I don't feel like the kind of sweet throat that I said on the Internet, it's just twice as sweet as ordinary sweet pastries Maybe it's a different degree of personal acceptance of sweetness

The price of macarons is because the baking requirements of macarons are particularly high, in addition to the formula, it also has a lot to do with temperature and humidity, and the failure rate is too high, so the corresponding cost of it is very high, and it will definitely be a little higher. And the cost of macarons is very high, the main ingredient is almond flour, and there are also high requirements for the quality of almond flour, almond flour ** is very high, which is also a reason why macarons are expensive.

There are many kinds of macaron flavors, each of which has its own unique taste, and I personally still like the rose lychee flavor of Dufei Xidian's house the most, because I think there is a taste of love In terms of taste, macarons are small round cakes, the shell is crispy on the outside and soft on the inside, soft and fluffy, and the jam in the middle, most of which are boiled by the master himself, so the taste of macarons is different for each master.

Macarons[1] (also known as macarons, almond bungains, and girl's breasts) are the most endemic cuisine in the Viennes department in western France. It is a French dessert made with egg whites, almond flour, white sugar, and frosting, usually with a filling such as fruit jam or cream between two biscuits....

The ingredients of macaron batter are 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.

Macarons are not only a dessert and a delicacy, but also a culture. Historically, macarons were aristocratic food and a symbol of luxury. But with the development of history, macarons have gradually entered the homes of ordinary people, with their colorful colors, fresh and delicate taste and small and exquisite shape, they have won the love of people, especially girls.

Macarons come in a variety of fillings, sweet (vanilla filling, fruit filling, etc.), sour (berries, lemon, passion fruit, etc.), salty (cheese, certain nuts, caviar, salmon, etc.), and spicy (jalapeño filling). The filling is more important than the macaron shell, it gives the macaron a soul, and the quality of the filling directly determines the quality of the macaron.

When macarons first came to France, they were still very different from today's macarons: they were only monolithic and had no filling. After macaroons were introduced to France, especially in the 19th century, a large number of French chefs competed to make this dessert, and the single slice gradually became a filling; At the same time, imaginative French chefs experiment with different fruits and jams,—— even coffee and chocolate to create a splash of colour.

In this way, macaroons became the macarons they are today.

The difficulty of making macarons is not very high, but beginners are easy to fail, in fact, the main point is to make the surface of the cake blank before baking hard, the oven should be divided into upper and lower heat, first on the fire to thoroughly bake the hard skin to make the surface smooth, and then cool down and bake it with the lower heat to avoid the skin discoloration and unsightly.

Macarons weigh only a few grams, but they're enough to give you a shiver of satisfaction. They are thin, the crispy shell, round shape, attractive color and soggy filling are a feast for the eyes, you can feel their smooth surface with your fingers, their aroma satisfies the nose, when you bite into the crunchy shell, the ears will hear a pleasant sound, after all this, it is the satisfaction of the palate".

The origin of macarons varies according to various theories, but it is said that they first appeared in medieval Italy and were brought back to France by the French who traded there, while books detailing macaron practices did not appear until the 17th century. The royal members of the Palace of Versailles did not begin to consume macarons until 1682, which of course included the famous Queen Marie. Today, Paris-based Ladurée and Pierre Hermé are two of the top macaron brands.

Just as a dessert, it's really not delicious, the process is still that process, the raw materials are still the same raw materials, there is no innovation and improvement compared with other desserts, it is just a name, and it has long been unpopular in France.

Macaron's ** is more expensive. It is because the macaron production process is more cumbersome and the success rate is small. The main ingredient of macarons is almond flour, and almond flour** is 5 times that of general flour, and the production cost is relatively high.

In addition, the macaron production process is complicated, and it is expensive.

Whether the macarons produced are successful or unsuccessful is actually mainly in the appearance, with skirts, no tilting, and smooth bottoms, which are all success criteria.

The filling of the macaron is more important than the shell of the macaron, the filling gives the macaron its soul, and the quality of the filling directly determines the quality of the macaron. Refers to the pin.

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.

Classmate, your question is a bit unclear. Macaron is a French pastry with a crust made of egg whites and is very sweet. Because this kind of dim sum must be made by hand, and the temperature must be paid special attention when baking, it is also very expensive.

However, if this dessert is really pronounced in French, it should not be called macaron, but macaron.

It is dessert, afternoon tea, and food.

A macaron, or patisserie, 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 word macaron is originally French, and the actual pronunciation is closer to "macaron".

"Macaron" is the result of transliteration using English pronunciation. Legend has it that in the early days, some vegetarian nuns made macaroons baked with egg whites and almond flour instead of meat, which was the prototype of macarons. Today's macaroon is derived from the Italian word maccarone.

During the French Revolution, Catholicism was suppressed by the revolutionaries, and the nuns secretly sold their macaroons in order to make a living, and gradually spread macaroons to France.

A Western-style sweet pastry. Rotundity.

A food similar to a Chinese sandwich biscuit.

Macarons are also known as macarons and almond rounds.

It is a French dessert made with egg whites, almond flour, white sugar, and frosting, usually with a filling such as fruit sauce or cream sandwiched between two biscuits.

Its origins can be traced back to macaroons in the 19th century.

This sweet is baked and is based on a round, flat-bottomed shell.

The top is coated with blended protein.

Finally, a hemispherical upper shell is added to form a small round dessert with a rich taste.

It is the most endemic cuisine in the Viennese department in the west of France.

This snack is also occasionally found in the northeastern region of France.

Macaron (French: macaron, French pronunciation: [maka is also known as macaron, French petiss, a French dessert made with egg whites, almond flour, white sugar and frosting, usually sandwiched between two biscuits with a filling such as fruit sauce or cream.

Its origins can be traced back to the 19th century almond bundling; This sweet is based on a round, flat-bottomed shell, coated with blended egg whites, and finally added with a hemispherical upper shell to form a small, round dessert with a rich taste, which is the most endemic delicacy in the Viennese department in western France, and is also occasionally found in the northeast of France.

Macaron Macaron Cuisine: Other Western Specialties: Crispy on the outside and soft on the inside.

A kind of French dessert similar to our Chinese trough cake There are many flavors Fluffy and sweet The dessert series of general French restaurants has a lot of dessert shops on the market, such as Cassembe, Fason, McDonald's and so on.

It is a French dessert, a small snack made of a mixture of almond flour and powdered sugar, crispy on the outside, soft on the inside, with black tea and coffee, it is a unique enjoyment.

A macaron is a pastry that is known as macaron in English

A pastry chef's nightmare. Because it's so hard to bake. The failure rate is high.

It is a general term for French almond bundling. It's not a brand, **There is a doux macaron here in Beijing that does a good job from 12 yuan. The taste is still very good.

It's similar to the French Ladurie's family. 359, Block C, Wangjing Âu Le Hui

Macarons, also known as macarons, are French desserts made with egg whites, almond flour, white sugar and icing, usually with a filling such as fruit sauce or cream between two biscuits. Its origins can be traced back to macaroons in the 19th century. This sweet is based on a round, flat-bottomed shell, coated with blended egg whites, and finally added with a hemispherical upper shell to form a small, round dessert with a rich taste, the most endemic delicacy in the Viennese department in western France, and this kind of dessert is occasionally found in the northeast of France.

0 Macaron, also known as marzipan, is a very famous dessert in France. The ingredients used are very simple, but it is not easy to make a successful macaron. The baked macaron will have a skirt, which is also the biggest feature of the macaron, now let's take a look at how to bake a macaron with a wonderful skirt!

Material for macarons:

00 2 egg whites, 50 grams of sugar, 90 grams of powdered sugar, 80 grams of almond flour, 50 grams of animal whipped cream, 50 grams of cream cheese, 2 tablespoons of raspberry puree, a little red food coloring.

00 macaron practice:

001. Beat the egg whites to 9 (slightly harder than wet foaming), and add 40 grams of sugar three times during the beating process.

002. Add the sifted almond flour and powdered sugar, turn it up and press it repeatedly with a rubber spatula, stir until the batter is uniform and shiny, add a small amount of food coloring and mix well.

003. Put the batter into a piping bag, squeeze a round ball with a diameter of 2-3cm in a baking tray covered with silicone mats, and preheat the oven at 180 degrees for 5 minutes. Turn off the preheated oven, open the oven door and test the temperature with your hands, put in the macaron when it feels not overheated, close the oven door and simmer for 5 minutes, take it out, gently press the surface of the macaron with your hands, if it is not sticky, you can bake it, bake at 200 degrees until the skirt appears around and immediately turn to 140 degrees to continue baking for 10 minutes, if you are afraid that the surface is too heavy, you can cover the tin foil.

004. Add 10 grams of sugar to the softened cream cheese at room temperature and stir well.

005. After beating the fresh cream to 7, add raspberry puree and stir well, then mix well with cream cheese.

006. After the baked macarons are completely cool, remove them from the silicone mat, put the raspberry filling into a piping bag, squeeze an appropriate amount on one piece of macaron, and then cover another piece of macaron. Prompt.

001. The protein used to make macarons should be slightly harder than wet foaming, but don't hit dry foaming.

002. The almond flour bought is generally coarse, which can be mixed with powdered sugar and beaten again with a food processor, or you can directly use almond slices to beat almond flour yourself.

003. If you want to bake out the skirt of the macaron, you need to let the surface of the macaron form a layer of hard shell before baking, which requires putting the squeezed macaron into the oven with the fire turned off, generally test the temperature by hand and the temperature is acceptable, you can try it by hand after about 5 minutes, if the hard shell has been formed, you can start baking, if the surface is still sticky, you have to continue, and when the temperature is too low, you can turn on the oven at 180 degrees for a few seconds and then turn it off immediately. After the surface forms a hard shell, you can start baking, and you should always be next to the oven during the baking process, and when you see the skirt at the bottom, you should immediately turn to low heat, and then you can cover a piece of tin foil to prevent the surface from being too heavily colored.

004. There can be many options for the sandwich of macarons, such as jam, cream pudding filling, chocolate filling, etc., but it should be noted that the macaron itself is relatively sweet, so try not to add sugar or add less sugar to the filling.