Original macarons

Overview

The ingredients of macarons are very simple, which is to sandwich two small cookies made of almond flour, egg whites, sugar and icing sugar with fillings such as jam or cream to make the outside crispy and the inside soft. Top-quality macarons are very particular about the coordination and contrast of various materials and flavors. They blend various tastes to produce rich layers, and they will also reflect a sparkling luster under the light. By adding various color pigments during the production process, you will get colorful macarons. The materials are simple and the steps are not complicated, but it is not easy to make it successfully. My experience - 1. After mixing the powdered sugar and almond powder, you can grind it with a food processor to make the powder more fine and the surface of the baked almond biscuits will be more glossy. Can it be done without grinding? Qin Yi was not talented, and he forgot this step, but it didn't have any big impact. Of course, sifting the powder is a must. Because almond flour has larger particles, it is more effective to sift through a sieve with a larger mesh. 2. Beat the egg whites. I used the method of making French meringue, which is the method of beating the egg whites of chiffon cake - add sugar three times, beat at medium speed and slowly, don't rush. Patience is very important. Based on my experience in making chiffon cakes, the meringue that is whipped slowly has a more uniform texture and is more stable than the meringue that is whipped quickly. 3. When mixing the powder and meringue, do it in three batches. Don’t be anxious, mix slowly until the texture of the batter is smooth. Some friends described it as smooth and dripping like satin. 4. Use the smallest round piping nozzle to pipe the biscuit embryos. I have a piping pen with a round piping tip that’s probably less than half a centimeter in diameter, and it finally came in handy. When squeezing out biscuit embryos, the decorating nozzle should be vertical to the baking pan, and squeezing out slowly will make the extruded biscuits round. 5. The most important thing is that the biscuit embryo cannot be baked directly after squeezing it out. The skin must be dried. Some recipes say it takes 40 minutes to 1 hour to dry. In fact, time is not important. What is important is the state of the biscuit embryo - the surface is very dry and does not stick to your hands when pressed with your fingertips. It can even hold up with a small wooden spoon, and the batter will not stick to the wooden spoon when you pick it up. This is the key to baking a nice little hem. It is estimated that with the above five points, it will not be difficult to bake beautiful macarons at home. Because it was the first time I made it, I wasn’t sure of the success, so I didn’t prepare pigments and other raw materials, so it wasn’t colorful. Let’s make an original macaron——

Tags

• baking
• foreign cuisine
• children
• cookies
• afternoon tea
• french cuisine
• almond flour
• rum
• unsalted butter
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Mix almond flour and powdered sugar and sift together and set aside;

   

2. 2 Use an electric egg beater to beat the egg whites at high speed for several rounds until they become thick fish-eye foam. Add about 1/3 of the fine sugar and beat at medium speed;

   

3. 3 When the foam is fine, add 1/2 of the remaining fine sugar and continue to beat at medium speed;

   

4. 4 Beat until the foam is fine and lines appear, add the final caster sugar and continue beating at medium speed;

   

5. 5 Check the whipped state: Use a spatula or a whisk to gently pick up the foam, and a thin sharp corner will appear, with the tip slightly curved; the entire meringue is delicate, smooth, and shiny - this is the state of nine points;

   

6. 6 Add the almond flour and powdered sugar to the meringue in three batches, mixing evenly each time before adding the next time;

   

7. 7 After mixing evenly, continue to stir the batter: mix evenly from the periphery to the middle or from the center to the periphery, do not stir in circles;

   

8. 8 Mix until the batter is smooth and fine, scoop it up with a spatula and slowly drip it into the batter like silk, and the batter is ready.

   

9. 9 Use a round nozzle with a diameter of about 0.5cm to squeeze the batter onto the non-stick baking pan. When squeezing, the nozzle is perpendicular to the angle of the baking pan. The size of the extrusion is based on a 1 yuan coin (mine is a little bigger, it doesn't matter, just try to be even in size);

   

10. 10 After squeezing, place the biscuit embryos in a ventilated place to dry, until a hard mold appears on the surface of the biscuit embryos. Press lightly with your fingers and it will not stick to your hands;

    

11. 11 Preheat the oven to 190 degrees, place on a baking sheet, and bake for about 5 minutes. When the biscuits have a "skirt", turn to 170 degrees and bake for another 15 minutes. Adjust the oven temperature and time according to the conditions of your own oven. Just bake until the bottom of the cookie base is not sticky.

    

12. 12 While the biscuits are drying, prepare the filling: mix the powdered sugar and almond powder into the grinder of the food processor, grind for a while, add a few drops of rum, and continue grinding at high speed until the almond powder becomes oily and becomes a paste;

    

13. 13 Add butter softened to room temperature and stir vigorously;

    

14. 14 After the baked biscuits cool to room temperature, they can be easily removed from the baking sheet with a spatula;

    

15. 15 Choose two biscuits that are basically the same size, and spread an appropriate amount of creamy almond filling in the center of one biscuit;

    

16. 16 Add another cookie and serve.