Macaron

Overview

Macarons (also known as macarons, almond pancakes, and girl's breasts) are a French dessert made with egg whites, almond flour, white sugar and icing sugar. They are usually filled with fruit jam or cream between two biscuits. Its origins can be traced back to the macaroons of the 19th century. After this dessert is baked, it is based on a round flat-bottomed shell, coated with mixed egg whites, and finally added with a hemispherical upper shell to form a round compact dessert with a rich taste. It is the most local delicacy in the Vienne province in western France. This kind of dessert can also be occasionally seen in northeastern France. I have made it many times and eaten many failed products before making it. Tears

Tags

• baking
• almond flour
• butter
• corn starch
• egg
• sugar
• vanilla essence
• fine sugar
• milk
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 Macaron ingredients

   

2. 2 Add almond flour and powdered sugar to a food processor and grind for 1 minute until finely ground

   

3. 3 Add the sugar to the egg whites twice and beat until stiff

   

4. 4 Sift the ground almond flour into the egg whites and stir evenly

   

5. 5 The mixed batter is very smooth

   

6. 6 Put into piping bag

   

7. 7 Pour the batter into the macaron silicone mat

   

8. 8 Preheat the oven. The middle layer is 160 degrees. After the skirt appears for about 5 minutes, place the middle and lower layers at 120 degrees and bake for about 15 minutes.

   

9. 9 The cute skirt came out, let it cool, and then put it on the film

   

10. 10 When the macarons are cooling, you can make the vanilla filling. Ingredients

    

11. 11 Add water and cornstarch to the eggs (I only used one egg, 30 grams of egg whites were just made into macarons, so I save a little and don’t waste it) and stir evenly

    

12. 12 Take a small pot, pour the milk and sugar, and cook over low heat until the sugar dissolves

    

13. 13 Pour the egg liquid into the pot and cook over low heat

    

14. 14 Stir quickly to prevent clumping and sticky bottom

    

15. 15 When the egg batter thickens, turn off the heat, add butter and vanilla essence, stir evenly, and it's ready

    

16. 16 Put the cooled vanilla filling into a plastic bag and set aside

    

17. 17 Take a piece of macaron, put vanilla filling in the middle, and stack it with another piece of macaron, that’s it, done

    

18. 18 Here’s a little picture