Super detailed macaron baking sharing

Overview

Comes with rose, strawberry, and dark chocolate fillings. Everyone has their own feelings of love and hate in the process of making macarons. I am one of those tragic people who have encountered every baking problem to the point of embarrassment--! Fortunately, I finally got some clues recently, and I have to show off for a while, hahaha~

Tags

• baking
• dessert
• foreign cuisine
• french cuisine
• almond flour
• color paste
• protein powder
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 TPT sieve, the almonds must be made from American almond powder, which will be more fragrant, and the domestic ones will not taste the same. Add protein A and coloring and mix well.

   

2. 2 Add protein B and 1g of protein powder and beat until dry peaks form. Turn the bowl over without spilling and the beater will have a strong hook when you lift it. Personal experience is for reference only

   

3. 3 Boil 150G30 sugar in water and cook~~ Many tutorials say that the sugar water can be boiled to 116-121 degrees. I cook it here until 118-119 and turn off the heat. Hold the egg beater in one hand to keep beating the egg whites at high speed. Use a pot with one hand to slowly pour the syrup along the edge of the egg bowl. Do not pour the syrup above the top of the egg beater or it will stick together~ Continue to beat evenly

   

4. 4 Add one-third of the egg whites into the TPT batter and stir vigorously to coat each almond flour with the egg whites. Add another third of the egg whites and continue to stir vigorously. This step is to allow the densities of the two to slowly merge. Don’t be afraid of defoaming and stir vigorously! This step is very important ~ it directly affects the organization of the macaron body!

   

5. 5 Then pour the TPT batter into the bowl of egg white 2, and continue to stir gently along the wall of the bowl from bottom to top ~ don’t do it too many times! ! ! Be gentle, be gentle, be gentle! I basically stir it 25-28 times! Just wait until the batter can fall like a ribbon. The texture will not disappear quickly after falling. If it disappears quickly, it means the batter is too thin - over-stirring.

   

6. 6 Put it into a piping bag and squeeze it in circles~ The most common silicone mat on the Internet is not easy to use! ! I have now replaced all fiberglass mats! I have now replaced all fiberglass mats! I have now replaced all fiberglass mats!

   

7. 7 Regarding baking method 1: Since I am in a southern city, it is too cold and humid~ so I never succeeded in drying the skin at first. . . Hehe, this is also the most common reason for initial failure. Later, I adopted the famous method of Meow Meow on the Internet, which is 50 degrees (the temperature must be accurate and use a thermometer!!) and hot air drying in the oven for 20 minutes, then directly turn to 140 degrees and it will be cooked in about 14-16 minutes. The 60L I use now The oven heats up evenly. Baking macarons is quite a test of the temperament of your own oven. I have been frustrated many times with small ovens in the past. All the reference temperatures on the Internet failed. After trying 7 or 8 times, I finally found a reasonable critical point. It’s easy for me~. I also used the small oven for drying haha.

   

8. 8 About baking method 2: Hua Ma’s baking method, preheat the oven to 170, mount it directly and pat it flat, use a toothpick to pop the bubbles and put it in the oven immediately, 14-16 minutes is OK. This method does not require tanning. I didn’t believe it at first, but later I found out that it really works! Hahaha~ This method is only suitable for Italian macarons, with color powder and paste on the crust. If the macarons contain natural powders such as matcha powder or cocoa powder, you cannot use this baking method.

   

9. 9 After taking it out of the oven, be sure to wait patiently for it to cool down before taking it out!

   

10. 10 Here are a few filling recipes to share: 1. Chocolate ganache, which is the most popular on the Internet. Boil 100g of cream and add 100g of dark chocolate (I used Meiji chocolate), then add 40g of butter, stir, and refrigerate. The taste is very rich, and the bitterness of the dark chocolate will also neutralize the sweetness. My colleagues like this taste very much ~ 2. Rose filling. I didn’t buy rose syrup, so I made it myself using rose honey jam, cream butter, and after refrigeration, I found that the rose flavor was still very strong. When eating it, imagine that I was a bee - buzzing~~~~~~~ 3. Strawberry filling: cut 50g strawberry chocolate into small pieces and heat it over water to melt. I was greedy and added some fresh strawberries and 50g butter. It tasted pretty good~the sourness neutralized the sweetness~

    

11. 11 Another thing to note is that when the macarons are baked at high temperatures, the skirt and body of the macarons will expand to the maximum in about the fourth minute. Don't panic and don't open the oven to dissipate heat. I failed several times because of this - and ended up deflating and turning into an old lady's breasts -!

    

12. 12 The French method is easier to operate and is suitable for novices, but the Italian method is relatively more stable and the batter seems to be more fluid. My personal opinion is for reference only--