Is macaron easy to make? How to make macarons

The easiest way to make macarons, you can make delicious macarons at home!

Macaron is a very popular Western-style dim sum, the price is not cheap, usually a very small one costs 7,8 yuan, here is recommended a super simple macaron production method, like to make their own snacks children's shoes can be referenced.

Take a container and put together the almond flour with the powdered sugar.

Then sieve it with a sieve to filter out the particles that are too coarse, so that the taste is better and it is easier to make it successful.

Set aside the sifted powder.

Then mix the sugar with the egg whites, put it in a separate container, and then be sure to heat it in water.

Stir constantly while heating, and if it does not melt, the egg white will be cooked and the sugar will melt thoroughly.

When the egg whites in the container are almost 60 degrees, there is no need to heat them. It's hard to say that this 60 degrees is just a little hot, and it's about to stop.

With a whisk, beat it.

There are still essentials for whipping, and it is very good to make this kind of shape that can be pinched with both hands and become a cocktail.

After whipping the egg whites, you should hurry up with this step, because the beaten egg whites will not last long and will return to the liquid form.

Take 1 3 beats of egg whites, let them into the mixture of almond flour and powdered sugar that we have just sunried, and then mix evenly, this one should try to sum in one direction, so as not to mix again, and all the air in the egg whites will run out.

After mixing, then add the remaining 2-3 egg whites into the cut and continue to and.

This time, when you are with, pay attention to pulling up a little harder, which can reduce the loss of air in the protein greatly.

The tools used when using must be as soft as possible, and never use hard ones.

Imported pigments, a small dot of the nail cover can make the white of the head of the basin turn red or blue.

You don't need to stir it evenly, the difference between uniform and uneven is just the difference in color effect.

Then put it in a piping bag and squeeze it onto a silicone board. Squeeze into a round batter with a diameter of 3 cm.

Once the batter is squeezed, it's baked.

There are two ways to bake macarons.

Method 1: Put the batter in a ventilated place for 45 minutes, then bake in the oven at 130 degrees for 20 minutes.

Method 2: A wind stove is required. Put it in a 110-degree stove and bake it for 2 minutes, then take it out, gently touch the surface, the surface is crusted, and then put it in a 130-degree stove and bake for 18 minutes.

Once baked, shovel it down carefully.

After the crust of the macaron is ready, then it is time to add the filling.

Students can buy ready-made stuffing in the supermarket or ** above, or add jam.

Place the filling in a piping bag, then squeeze onto the baked lid and add a lid to pinch tightly.

In fact, the previous step can already be over, and in order to increase the appearance of the macaron, the pattern can be further processed.

Make the paste of other colors as described in the previous steps.

Take a freshly made macaron and dip it in the white paste.

Then put a small piping bag on a blue and squeeze a simple pattern.

Finally, add some jelly beans of various shapes and you're good to go.

It's not easy, it's not easy, it's not difficult. Take a look at the tutorials on the web.

The main ingredients for macaron production are powdered sugar and almond powder, and the auxiliary ingredients are white sugar, egg white and food coloring, and the production method is as follows

Sieve the coarse particles from the almond flour and powdered sugar through a sieve and set aside; Mix the sugar and egg whites, put them in a container, heat them with water, stir them constantly during the heating process, let the sugar melt fully, and heat them to 60 degrees. Beat the heated egg whites with a whisk; Take one-third of the beaten egg white, add it to the almond flour and powdered sugar, mix well, then add the remaining egg white, mix well; Add food coloring, transfer to piping bag, and squeeze into a round batter with a diameter of 3 cm; Place in a ventilated place for 45 minutes, put it in the oven at 130 degrees, bake for 20 minutes, and carefully shovel it down after the drying section is ready.

Here's how to make macarons:

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 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.

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.

A macaron, also known as 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 word macaron is originally French, and the actual pronunciation of the word "macaron" is closer to "macaron". "Macaron" is the result of transliteration using French pronunciation.

Making macarons: Sour cherry macarons.

Ingredients: 100g almond flour; 100g icing sugar; Protein 78g; Appropriate amount of color cherry blossom powder; caster sugar 175g; water 55g; 100g egg yolk; unsalted butter 220g; Fruit dissolution 150g; Lemon juice 2 g.

1. First, pour the almond flour into a container larger than the one that holds the wisdom.

2. Pour the weighed 39g egg whites into TPT.

3. Add our toner.

4. Add 39g of egg white to the bowl and add 1g of protein powder.

5. Stir the batter we have made and take the spine.

6. Squeeze the macaron onto the air cushion.

7. Boil the sugar water to 115 degrees.

8. Pour the sour cherry puree into a small pot.

9. Close the biscuits and serve.

Sour cherry macaron is a delicious and nutritious food, the elderly and children are particularly fond of it, let's learn it together.

Macaron macarons.

Cuisine: Other Western food.

Features: Crispy on the outside and soft on the inside.

It is a famous French dessert, also translated as marzipan in Chinese. The ingredients are very simple, but it is not easy to succeed, and it is said that even international pastry masters cannot guarantee success every time, which is another excellent example of "the simpler it is, the harder it is to make it".

The texture of macarons is crispy on the outside and soft on the inside. The shell is thin and crispy, but if you bite into it, you will get a soft and sticky inner layer, so the macaron is simple but rich in texture. Although it is very sweet and sweet, it has conquered many people, and the main reason is its unique but full of connotative charming mouth.

A fan asked me how to make macarons before.

I can't do it. Old failure. When you still want to eat, go to the Dufei West Dian next to your home to buy it. Alas, I'd better bake my cookies honestly.