Color-free macarons
Overview
1. The meringue must be beaten until it is in the shape of a chicken tail. If it cannot be beaten hard, pour it again. 2. The air humidity is best around 60%. If it is too humid, please turn on a dehumidifier. 3. After baking, place it on a drying rack and let it cool before taking out the macarons. Do not pick the macarons when they are hot, as this will break the macaron shells
Tags
Ingredients
Steps
-
grams of granulated sugar + water and slowly simmer over low heat to 118 degrees
-
Beat the egg whites 1 until they become foamy, then add fine sugar 1 and protein powder in three batches
-
Use a whisk to beat until short right angles appear
-
Pour the cooked sugar water into the beaten egg whites 5-6 times, and beat at high speed
-
Add the sugar water and beat the meringue until it becomes a stiff chicken tail
-
Sift the almond powder, powdered sugar, and dark cocoa powder and mix well
-
Add egg white 2 and mix well
-
Add egg white 2 and mix well
-
Take one-third of the meringue and mix evenly
-
Use the cutting and turning techniques for the last time until the batter falls in the shape of a ribbon
-
Put it into a piping bag and extrude it on the fiber cloth
-
Let dry until the skin does not stick to your hands
-
Place in the middle and lower rack of the oven at 165 degrees for 13 minutes.
-
After cooling, pair 2 macaron shells
-
Beat 2 egg yolks, add 100g of milk, bring to a boil over low heat, turn off the heat and let cool
-
Soften butter and whip until smooth
-
Add the egg custard into the butter in three batches and beat evenly
-
Put it into a piping bag and pipe it on a piece of macaron
-
Cover with another piece, seal and refrigerate.
