Italian Macaron
Overview
The difference between French macarons and Italian macarons is mainly reflected in the production method. French macarons are sweeter than Italian macarons. French macarons are made by directly beating meringue and mixing TPT (almond sugar powder). To make meringue for Italian macarons, you must first mix TPT and egg whites to make a batter similar to marzipan, and then make Italian meringue. Italian meringue is based on French meringue and adds syrup boiled to 116-120 degrees. Due to the different cooking methods, the surface of Italian macarons will be smoother than French macarons, and the meringue added with syrup is more stable than French meringue and is less likely to defoam and cause hollowing. Although the making of Italian macarons is more complicated, the meringue is more stable and the failure rate is low. A few words: You can first practice whipping the meringue consciously, practice coordinating the process of transferring sugar water to the egg beater, and observe the state of the egg white! You must have a set of suitable equipment, for example: the egg beater should have at least 200W power, the thermometer should be accurate, and the sugar should be boiled in a small non-stick milk pan. If you are making a small amount of recipes, the egg beater should be smaller. Everything used must be water-free and oil-free. If possible, you can use white vinegar to clean the egg bowl and egg beater. Oil and water are the enemies of protein, enemy, enemy! I have failed macarons more than 20 times, so I have some experience. I read a lot of information and videos, tried a lot of recipes, joined a lot of study groups, and took notes every time. There is no way to make me like Xiaoma, and she is very sensitive. If she makes a mistake, she may fail, but in summary, I understand~
Tags
Ingredients
Steps
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Sift the sugar and almond flour separately, then mix and sift twice (the finer the sieve, the smoother the cake shell will be). I'm lazy! If yours is fine enough, you can skip sifting. It depends on your mood!
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Pour in 24g of egg whites, cover with powder, and set aside.
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Take another egg-beating bowl and weigh 24g of protein and 1g of protein powder. In a non-stick milk pot, weigh 56g of sugar and 16g of water. Set aside
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Whip the egg whites, add 10g of sugar in three batches, until wet and dry, with small triangles forming when lifted. The beaten egg whites are smooth and delicate. You should keep an eye on your protein status! It was dismissed without noticing. (Play more and practice more to observe your status)
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When beating the egg whites, I start boiling the sugar water. This requires everyone to coordinate the time according to their own equipment! For example, my sugar water takes 4 minutes to boil, so you have to calculate how long it will take you to whip up the egg whites! Humidity determines the temperature of your sugar water. Download a weather forecast that will contain humidity, so you can check it yourself! It's 117° here. A few words: Pay attention here that the probe cannot touch the wall of the basin. The bottom is about 1cm away from the liquid level. Do not stir when boiling sugar water. If there is sugar on the side, you can use a brush dipped in water to brush it down. Use medium heat to reduce sand return. (It feels like the sugar is still not melted at the bottom of the pot when it reaches 117°)
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Pour the sugar water into the beaten egg whites in a thin line. You can also add more in small amounts. The most important thing is to observe its condition. It doesn't matter if there is some meringue left. It must be poured quickly, 30-40 seconds after pouring. If the egg bowl has become cold (it should be about 40° below the temperature of your hands, you can try it out), you must not beat it anymore, as it will only become thinner and thinner. The healthy meringue is shiny and has a strong triangular hook. It feels very strong and has strong resistance.
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Failed meringue, very watery. . . . . . . A few words: It is recommended to use color powder, color paste is also acceptable. Color powder is added to the PTP, take a portion and mix it, and mix it evenly throughout. For color paste, I add it after the meringue is beaten and stir it a few times.
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To mix TPT, I use the pressing technique to mix it evenly and mix it into a figure of eight. You can find the one that suits you with various techniques. The final state feels like bean paste. (Some people also add coloring here)
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Mix TPT and meringue (this is very important, I took the previous photo to make it easier for everyone to understand). Take 1/3 of it, and I use the cutting and mixing method. The first time, you can use a little force to fully mix it. The second time, take 1/3 and still cut and mix, but the force is smaller. The third time, use the picking and mixing method, like this
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The first time it was mixed, it was relatively viscous. The second time, it had a certain fluidity. The third time, it was like a ribbon
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Find a measuring cup and put on the piping tape. The piping nozzle is Sanneng 7065 round, and then you can start piping the macarons! (I forgot to take a picture of this step and replaced it with the previous one) Just a few words, everyone must prepare everything before doing it, otherwise it will be in a hurry. It is not easy for one person to take pictures continuously, for a novice. . . . .
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(From the Internet, the vertical baking tray with a decorating tip is 0.5cm, and the end of the comma is drawn. Do not squeeze it. The squeeze should be about 3cm, and the size should be consistent. Leave a distance of 1cm. You can also choose a silicone mat with a pattern, or put printed pattern paper under the oilcloth)
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Preheat the oven for at least 30 minutes while cooling the skin. It depends on your specific environment. The standard is that the surface of the macaron does not stick to your hands when you press it with your hands. It feels like a layer of skin has formed. Picture 2 is not enough. It took about 45 minutes for me. Of course, it can’t be too long. I have tried it for up to 1 hour. The suitable temperature for macarons is 150° to 160°. My oven is 150° (actual temperature) and the hot air circulation mode. 12 minutes, and the hem starts at 4 minutes (if your macaron can’t get the hem at 4-6 minutes, you can declare it as a scrap)
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It’s out of the oven. Quickly take the macarons off the baking sheet and wait until the macarons are completely cool before proceeding. It shows that you are impatient! Add butter lemon curd (used 100g butter, 10g sugar, 10g fresh lemon juice, hand-stirred until the butter color turns white 0.0 because I only have these ingredients at home that can be mixed 0.0), strawberry jam (Cupid), sweet and sour! Chill in the refrigerator overnight and you’re ready to eat! It’s best to keep it refrigerated for 7 days after consumption. Freeze it for 1 month. It will warm up in advance if frozen!
