How do you make lemon flavored macarons delicious?

Ingredients: 2 lemons.

2 eggs (only a whole egg and one yolk are actually used).

80 grams of sugar.

Cornstarch 3 grams.

Unsalted butter 120 grams.

The lemon-flavored stuffing of macarons is made.

1.Peel the lemon and let the washboard peel the lemon into very fine shreds. Peeling a lemon zest is enough.

2.After peeling the lemon, press the lemon vigorously by hand to extract the lemon juice. About 55-60ml of lemon juice is enough.

3.Pour the peeled lemon zest into a small pot, add sugar, cornstarch, a whole egg and a yolk, and pour in the freshly squeezed lemon juice.

4.Stir well with a manual whisk, then put it on the stove and cook over low heat, stirring constantly while cooking (don't stop stirring, it will be mushy).

5.Turn off the heat until the lemon sauce in the pan is thick and textured.

6.After cooking, strain the lemon paste through a strainer to remove the lemon zest inside.

7.When the lemon sauce is slightly cooled to 50-60 degrees, add the butter and slowly stir until the butter is completely melted and mix well with the lemon sauce. Then our lemon filling is complete.

Put the lemon filling in the refrigerator for 30-60 minutes before taking it out and using it.

1. Sift the almond flour once or twice, and mix the sifted sugar powder and almond flour.

2. Beat the egg whites until they bubble, add sugar in two times, and beat until they are dry and foamy.

3. Put the almond flour and powdered sugar into the egg white paste.

4. Wipe the wall with a spatula about 15 to 20 times until the batter appears shiny, like a heavy satin falling down and sliding down the shed.

5. Put the diameter piping nozzle into the piping bag and put the batter.

6. Evenly squeeze the travel liquid on the non-sticky high-dismantling and material temperature cloth.

7. Preheat the oven to 160 degrees, bake in the middle layer for about 4 to 6 minutes, open the oven door, adjust the temperature to 120 degrees, put the baking tray on the third floor, and bake for 15 to 20 minutes.

8. After cooling, remove the macarons from the non-sticky cloth.

1. Macaron shell: Sugar, water, pour into a small pot to heat, test the temperature with a thermometer during the heating process, until the temperature is between 118 degrees and 121 degrees (the thermometer should not touch the bottom of the pot, which will make the thermometer unable to accurately test the temperature of the syrup).

2. Pour the egg whites into the machine and beat them at medium and low speed until they are slightly beaten.

3. Quickly pour the boiled sugar water along the cooking bowl into the lightly flipped egg whites, and at the same time adjust the machine to the highest speed to beat until cooling.

4. Touch the steel bottom with your hand to test the temperature, and stop beating when the cylinder is at room temperature, and the state of the egg white is thick and thick.

5. Pour the almond flour into the cooking bowl, sift the powdered sugar and stir in, and add the egg whites in two parts.

6. Press hard with a scraper to form a paste.

7. Mix the whipped egg whites into the almond batter and stir, and tap the cooking bowl with a scraper to defoam.

8. The batter is in the shape of an inverted triangle.

9. Put the prepared ingredients into a piping bag, squeeze them into a circle with a diameter of about 3-4 cm and put them on the silicone cloth.

10. Pick up the baking tray and tap five to six times. Put in the oven at 150 degrees, turn over after 8 minutes, and bake for about 6 minutes.

11. Passion fruit filling: Egg yolk, draft sugar, eagle millet flour, low-gluten flour, and vanilla seeds are poured into a cooking bowl, beaten with a manual whisk, and the milk is boiled at the same time.

12. After the milk is boiled, quickly pour half of the milk into the egg yolk of Lujing La, and stir quickly at the same time. Quickly pour everything into the remaining milk and stir the whisk until the ingredients are thick and foamy.

13. Then move the ingredients into the cooking bowl, add the pureed fruit, stir and cool the whisk at the same time, add the room temperature butter, and stir well.

14. Put the finished filling in a piping bag, and pair the macarons to dismantle and slide, and squeeze the filling on the macarons.

15. Combination.

Material. 40 g of egg white, 55 g of peanut flour, 40 g of white sugar, 55 g of powdered sugar. 1.Grind the peanuts into flour and sift them once. (The peanuts are not shelled, so the finished product has small red dots) 2Mix the powdered sugar and peanut flour and sift it again.

3.Add white sugar to the egg whites in batches and beat until dry and foamy.

4.The powder is added to the egg whites in batches, and the mixture is balanced with a spatula.

5.Put the batter into a piping bag and squeeze it on a baking sheet with a round piping spout, about 2 cm 6 in diameterPlace in the oven and bake at 100 degrees for about 2 minutes.

7.Remove the baking sheet, preheat the oven to 160 degrees and heat the middle layer for about 12 minutes.

A fan asked me how to make macarons before.

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.

Method. Make the meringue. Add half of the egg whites to the sugar, beat them at high speed with an electric mixer, add the remaining sugar, and continue to beat until the ends are firm.

Mix the extra fine almond flour, powdered sugar and strawberry flour and sieve 3 times, then add step 1 in 2 times and mix well.

Each time you add it, use a rubber spatula or scraper to repeatedly press the side of the steel basin until it is shiny and can flow slowly.

Step 3 is placed in an extrusion bag with a flat squeeze nozzle.

On a baking sheet lined with silicone mat or baking paper, squeeze out a circle about centimeters in diameter and tap the baking sheet vigorously a few times to squeeze out excess air bubbles.

Set step 5 at room temperature for 15-30 minutes (depending on the temperature and humidity of the room, adjust the drying time of the surface), and bake in the oven as long as you touch the surface with your hands without sticking to your hands.

Bake in a preheated 130 degree oven for 15 minutes (the time and temperature of the oven may be slightly adjusted). Allow to cool and remove from silicone mat or baking paper.

Make the filling. Whisk the softened unsalted cream until creamy, add the melted white chocolate and lemon zest and mix well, then refrigerate for 10 minutes to make the filling slightly firmer.

Put step 8 into an extruded flower bag, (or without squeezing the flower bag, directly apply it with a spatula), squeeze the filling on a piece of macaron pin, and then cover another piece of macaron to clamp the filling, and then put it in the refrigerator for 10 minutes, and the filling will be more set.