Mango Straw Hat Macaron

Overview

I want to test two issues: color mixing with fruit and vegetable powder; and oil paper as a base. I am not optimistic about using fruit and vegetable powder to color macarons. Because the depth of the color means the amount of powder, and if too much fruit and vegetable powder is added, it is likely to affect the effect of the macaron. Moreover, the color of fruit and vegetable powders is mostly difficult to achieve the brightness of pigments. I grabbed a packet of fruit and vegetable powder and it turned out to be mango. Then go for mango, this color also goes well with buttercream. I opened the package and tasted a little. I didn't know if it was too sensitive. I seriously doubted that it was not a pure natural fruit and vegetable powder. I always felt that it smelled like essence. It was increased to 10 grams and I didn’t dare to add more. I thought it would turn out glossy ribbons this time, but I didn’t expect that after the egg whites were added, it would actually become ribbons. The final color is a bit like mango, but obviously not bright enough. Is it better to use silicone mat for baked macarons or can I use something else? The oilcloth I used last time worked pretty well. Change the oil paper this time and see what the effect will be. Watching its changes in the oven, my eyes widened. The skirt does have a hem, but it gradually spreads out in all directions. Is it because the oil paper is too slippery? Or are the egg whites not beaten hard enough? Finally the shape of this macaron was finalized. . . It can only be like a straw hat. . .

Tags

• baking
• dessert
• almond flour
• basic buttercream
• mango powder
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour powdered sugar and almond flour into a food processor

   

3. 3 Beat until fine

   

4. 4 Pour it out and break up any lumps

   

5. 5 Sift in mango powder

   

6. 6 Mix well

   

7. 7 Add 12 grams of egg white

   

8. 8 Mix well into a shiny paste

   

9. 9 Add caster sugar to the remaining egg whites

   

10. 10 Beat into dry foam

    

11. 11 Add to the almond sugar powder in batches

    

12. 12 Mix well into a shiny ribbon shape

    

13. 13 Put into piping bag

    

14. 14 Shape it into a round shape the size of a 1 yuan coin on the baking sheet and let it dry until a non-sticky soft shell forms on the surface

    

15. 15 Put in the oven, middle layer, heat up and down at 140 degrees, hot air, bake for about 12 minutes

    

16. 16 Take out of the oven and let cool

    

17. 17 Spread buttercream on the bottom of a cookie

    

18. 18 Close the other piece and it’s