Chinese Food
Macaron, France
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Cooking ingredients
Cooking Steps
Step1:Sift the almond powder and sugar powder. Mix. 1-1 oh.
Step2:Separate the yolk from the protein. Put some sugar in the protein, or it's hard to beat. There must be no water or oil in the egg basin. There must be no yolk. Beat to soft foaming.
Step3:Put 50 grams of white sugar in a bowl. Pour 13 grams of water. Never pour more water. Put the microwave on high for 10 seconds. Take out the chopsticks and stir them. Put it in for another 30 seconds. Take it out to see if the sugar water is bubbling. Don't turn it for a long time, or the sugar will solidify. It's milky white. It must be like just boiling sugar water. Then quickly pour it into the soft foaming protein. The egg beater must work in this process. This step is the difficulty of making macarone. It's also the key to success. Then the beater continues to beat the egg white until it is hard to foam. It seems that the appearance of hard foaming is the shape of cream on the cream cake we bought. It's very white and delicate. If you don't have enough protein, it's almond biscuits.
Step4:Add some pigment or vanilla essence to the protein as you like.
Step5:Add the remaining sugar water to the mixture of almond powder and sugar powder. Mix well.
Step6:Add the hard foaming protein to the almond powder. You can't put almond powder in the protein, because you're sure the acid won't open. It's easy to agglomerate. The protein should be put in three times. Don't stir in circles. Turn it over. Otherwise, the protein will be defoaming.
Step7:Squeeze the batter into the mold. I bought it on Taobao. You can also use baking paper. Circle yourself with a compass. It's beautiful to do. It will swell when baking. Pay attention to two direct positions.
Step8:Let it dry for 20 minutes. Bake in the oven at 160 ℃ for 15 minutes.
Step9:Be sure to take it when it's cool, or it'll break easily. I've got peanut butter from the supermarket in the middle. Because macarone is too sweet. I'll neutralize it with salt.
Cooking tips:You can't change the formula casually. If you don't have enough sugar, you won't skirt. The protein must be hard foaming. Otherwise, it is almond biscuit. Every step should be done as I said. It's almost possible to fail. There are skills in making delicious dishes.
