Colorful French macarons

Overview

Macarons, also known as almond pancakes and girl's breasts, are a French specialty. It is a French dessert made with egg whites, almond flour, white sugar and icing sugar. It is usually filled with fruit jam or cream between two biscuits. After this dessert comes out of the oven, it uses a round flat-bottomed shell as the base, coats it with fillings, and finally adds a hemispherical upper shell to form a small round dessert with a rich taste. Anyone who has ever eaten macarons will be attracted by its charming taste. They take a bite and savor it slowly, flowing from the throat to the heart. The rich aroma of almond fruit lingers in the mouth, and they can't help but sigh that there are such delicious cookies in the world. Don’t be intimidated by the amount of sugar in the recipe. The sweetness of the finished macaron will be acceptable to you without making it uncomfortable. On the contrary, it will make you feel that the sweetness is just right. One less will make it less, and one more will make it more. When making macarons, you can add various colors of food coloring according to your own preferences to make colorful macarons. You can also make natural macarons without any coloring. Some people say that the gorgeous colors of macarons symbolize love, and only those who have eaten them will understand the sweet taste. The wedding photos of the leader and the baby were taken in France. The Fontainebleau Palace is one of the largest royal palaces in France and was built in the 12th century. Not only was this wedding called the wedding of the century by netizens, the wedding photos of the leader and the baby were even more beautiful. In this romantic country, how can we miss romantic macarons?

Tags

• baking
• snacks
• children
• afternoon tea
• almond flour
• sugar
• whipping cream
• dark chocolate
• powdered sugar
• protein

Ingredients

Steps

1. 1 grams of almond flour TPT (50% almond flour + 50% refined sugar powder) 30 grams of powdered sugar

   

2. 2 40g egg white 20g sugar

   

3. 3 Put all the powder on the sieve and sift (50g almond flour + 80g powdered sugar). If it is difficult to sift, you can use the back of a spoon to crush the mixed powder to make them pass through the sieve faster

   

4. 4 The mixed and sifted almond sugar powder is very fine and fluffy

   

5. 5 When the egg whites are beaten to a rough peak, add fine sugar and continue beating until stiff peaks form

   

6. 6 Take half of the egg white and add it to the powder

   

7. 7 Mix well

   

8. 8 Then add the remaining egg whites, add a drop of food coloring and continue stirring until the powder and egg whites are completely mixed

   

9. 9 Stir the bottom and use a spatula to spread 10 on the edge of the pot

   

10. 10 When the egg white paste is in a state where the scraper is lifted, the egg white paste falls down in a ribbon shape.

    

11. 11 Fit a piping bag with a round nozzle, and put the mixed batter into the piping bag.

    

12. 12 Place a fiberglass cloth on a baking sheet and pipe the batter onto the mat in any size. I squeezed it small, and it was only 3cm in size after baking.

    

13. 13 If there are bubbles, use a toothpick to gently pick them. The bubbles will heal naturally after they burst.

    

14. 14 The squeezed macarons are allowed to air dry naturally until the skin is no longer sticky to the touch and a hard shell has formed before baking. I let it cool for 40 minutes

    

15. 15 Preheat the oven to 160 degrees and bake

    

16. 16 It will take about 8 minutes to see a skirt appear, then turn 140 degrees until cooked (see the skin is slightly colored), this process will take about 12-15 minutes.

    

17. 17 Break up the dark chocolate and add whipped cream

    

18. 18 Heat the hot water over a pot until the chocolate melts, stirring constantly.

    

19. 19 The completely melted chocolate sauce will be in a very viscous state. Remove it from the heating container and let it warm and slightly solidify before use.

    

20. 20 Choose two slices of the same size as a group and squeeze chocolate sauce in the middle

    

21. 21 Close the other piece and a macaron is born.