Chinese Food
Pink snail macaron
(102281 views)
Macarone is well known as a French dessert. But in fact, macarone was invented by Italians. And the specific origin of macarone. There are multiple versions. When macarone was first introduced to France, it was very different from today's macarone - just a single piece. No sandwich. After the spread of marzipan to France, especially in the 19th century, a large number of French chefs competed to make the dessert. The single piece gradually became a sandwich. At the same time, imaginative French chefs also tried to add different fruits and jams - even coffee and chocolate to create colorful colors. That's it. The almond cake became today's macarone. Like this, macarone, which has been promoted in France, has been labeled with a strong French label. Therefore, makaron is not only a dessert, a delicacy, but also a culture. Makaron was once a noble food in history. It is a symbol of luxury. But with the development of history, makaron gradually entered the common people's home
Cooking ingredients
Cooking Steps
Step1:Prepare all raw materials in advanc
Step2:Beat the protein + 35g sugar to the hard foaming state and add 1 drop of edible pigmen
Step3:Sift almond powder and sugar powder. Prepare and mix well with the egg white cream
Step4:Take half of the almond powder and pour it into the protein cream. Cut and mix wel
Step5:Then pour in the remaining almond protein powder. Thoroughly cut and mix. When macarone paste becomes as delicate as a ribbon, you ca
Step6:Put macarone paste into the decoration ba
Step7:Squeeze on the baking tray. Shake gently. Remove bubble
Step8:After the skin is dry. Bake at 160 ℃ for 15 minute
Step9:Cream cheese and butter until smoot
Step10:Put the cheese cream into the decoration bag. The macaroni biscuits are also matched. Two pieces in a group. One macaroni + cheese cream + one macaron
Step11:Draw a thread on a stuffed macaron
Step12:Use sugar to shape the head of a snail. Just draw your eyes
Step13:Finished product drawin
Cooking tips:This formula of macarone is a French protein cream. The amount of sugar used is the lowest. Macarone biscuits are usually sweeter. The key is filling. I use fermented butter. And there is no sugar. Plus cheese itself is a little sour. It just neutralizes macarone's sweet taste. Macarone is best kept in the refrigerator overnight. When the stuffing is slowly immersed in the biscuit, it will be crispy outside and soft inside. The stuffing like ice cream is really delicious. There are skills in making delicious dishes.
