[French classic dessert macarone] recipe-Chinese Food-best chinese food recipes-cooking food

[French classic dessert macarone]

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French classic West Point macarone. Let everyone really know it through the Spring Festival Gala. There is also a makaron trend in the baking industry. All people who like baking don't want to try it. It brings us all kinds of experiences, feelings and results. The alternation of failure and success. The tangle of love and hate. The ecstasy and excitement until the final success. Happiness beyond words.

Cooking ingredients

Cooking Steps

Step1:Put the sugar powder and almond powder in a clean basin. Stir evenly. SIFT for standby. If you make other flavors, you can reduce the almond powder by 35g. Add coffee powder, etc. put the protein in a clean basin. Pour in the sifted almond powder and sugar powder. Stir evenly for standb

Step2:Prepare another clean basin. Put the protein in B. beat with the eggbeater until it is hard to foam. Put the non stick milk pot into the material in C. heat to 117120 ℃ and quickly pour the syrup into the whipped egg white cream. Beat while pouring with the eggbeater. Beat quickly. Do not pour on the head of the eggbeate

Step3:Add the toner you need. Use the egg beater to quickly continue beating until the egg whites cool. It's better to hook them straight

Step4:Mix the beaten protein into the batter in three times. The batter will become a ribbon and float off

Step5:Put it into a mounting bag for standb

Step6:Squeeze into the baking tray. It's about 3.5cm round. It can be oven dried. 40 degrees. 20 minutes. It can also be dried naturally. About 3040 minutes. It depends on the weather. The skin does not stick to the hands. It is OK to have a thin shel

Step7:Preheat the Changdi oven for 150 degrees. Bake the middle and lower layers for 18 minutes. If the oven is dry, heat it directly without preheating the oven.

Step8:I forgot to take the yellow color. I took the green color. Please ignore the color. Ma Kalong, who is out of the skirt

Step9:After baking, take it out and cool it. Find two macarons of the same size for standby

Step10:Put it on the plate. Squeeze the stuffing you like to tast

Step11:Put it in a sealed box. It's best to eat it after 12 hours in the refrigerator

Step12:Makaron solid is very important

Step13:Other colors macaron

Step14:Other colors markro

Step15:Other colors macaron

Step16:My favorite pon

Cooking tips:1. The authentic macarone must be made of American almond powder. The homemade macarone can't be used. The finer it is, the better it is. 2. It must be made of sugar powder. It must be pure sugar powder. The delicate drop 3. The protein doesn't need to be refrigerated. The normal protein can be used. It can also be made of protein that stays still for more than 24 hours. I don't think there is any difference. 4. The chocolate filling should be made in advance. Because it needs to be refrigerated and shaped slowly before filling 5. Macarone filling After that, it must be refrigerated and eaten in the refrigerator. In this way, you can have the skills of eating its triple taste and making delicious dishes.