Original macarons
Overview
I like macarons, especially this macaron with an attractive skirt~ I like to have one at afternoon tea, paired with a cup of Pu'er, and I will settle into such a day in the afternoon~
Tags
Ingredients
Steps
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Prepare the ingredients
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Mix and sift 90g powdered sugar and 90g almond flour
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sifted almond sugar powder
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Add 33g of egg white and mix evenly to form a ball. Do not mix too hard.
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The mixed batter is relatively dry
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Add 33g of egg whites in three batches, add 16g of fine sugar and 0.5g of protein powder, and beat until stiff peaks form
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Syrup: Stir 75g of fine sugar and 21g of purified water evenly, cook until small bubbles appear, heat to about 115 degrees, and the fine sugar is completely dissolved
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Slowly pour the syrup into the meringue along the edge, and beat with a whisk at high speed
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Hit this state
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Add the meringue to the almond paste for the first time in three batches, mix as you like, and mix evenly
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Cut and mix evenly for the second time until the meringue is evenly mixed
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Mix the "J" character for the third time
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A delicate and smooth ribbon-like batter
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Place a large piping bag on a wide-mouth cup and scoop the macaron almond paste into the piping bag
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Cut a hole of about 1 cm on the front end, lay a silicone mat on the baking sheet, and extrude a round shape of uniform size vertically, about 2.5 cm in diameter
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Squeeze the macaron embryos and cool them until they are no longer sticky
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Preheat the oven to 160 degrees
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Bake the middle layer of the oven at 160 degrees for 16 minutes. The success is that the skirt will start to appear in about 6 minutes
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For the filling, I made the ganache chocolate filling, put it into a piping bag, cut the opening, squeezed out a small circle on the macaron cake embryo, and inserted another one.
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Beautiful pony
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Put it in a bag and keep it in the refrigerator~
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Take a bite, don’t miss out on the delicious food~
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Taking a bite
