Flour version of macarons
Overview
Macarons are a French dessert with a rich texture, a crispy outer layer, and a soft, dense and slightly sticky inner layer. It is this charming taste of crispy outside and soft inside that makes many people obsessed with it. However, macarons are expensive because the main ingredient of macarons is almond flour. 500 grams of almond flour costs more than 70 yuan, and there are fillings and so on. Because the ingredients are expensive, many beginners dare not try it. Today I made this one which has the appearance and taste of macarons, but without the fragrance of almonds. The cost is very low. I used low-gluten flour instead of almond flour. For those who have never made macarons, it is not a bad idea to practice the technique with flour first. The following quantities can make more than thirty flour-based macarons.
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Ingredients
Steps
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Sift the red yeast powder and flour together twice
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Add the fine sugar to the egg whites in two or three batches and beat until medium dry peaks appear, as shown in the picture
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Sift one-third of the flour mixture and powdered sugar into the beaten egg whites, and mix thoroughly using the cutting and mixing technique
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Sift in the remaining flour, chop and mix, and repeat the pressing and mixing method five times
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The prepared batter will be in the shape of a ribbon
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Put the batter into a piping bag and cut a small opening
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Extrude a round shape vertically on the macaron mat. After squeezing, place the baking sheet more than ten centimeters away from the countertop and shake it vertically downward to release air bubbles
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Let the skin dry in a dry and ventilated place for about 50 minutes. If you touch the skin, it will not stick to your hands and it will look like a soft shell
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Place in an oven preheated to 150 degrees and bake for 18 minutes
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The hem that appears after a few minutes
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After baking, take it out to cool and add your favorite fillings
