Original macarone-You Are Foodie

By Astrid
43

Original macarone

Makaron's ingredients are very simple, that is, two small biscuits made of almond powder, protein, sugar and icing are sandwiched with jam or cream to make the skin crisp and the inside soft. Macarone of top quality is very particular about the coordination and comparison of various materials and tastes. It integrates various taste senses to produce rich layers, and will reflect a sparkling luster under the light. Add various colors of pigments in the production process, and you will get a colorful macarone. The materials are simple and the steps are not complicated. However, it is not easy to succeed.My experience——1. Sugar powder and almond powder can be grinded with a cooking machine after mixing to make the powder more delicate, and the surface gloss of the baked almond biscuit is better. Can we do without grinding? Qin didn't want to be talented. He forgot this step, and it didn't have a big impact. Of course, powder screening is necessary. Because the almond powder particles are large, it is more awesome to use a sieve with a large mesh.2. For the egg white pastry, I used the method of making French egg white cream, that is, the egg white pastry method of Qifeng cake - add sugar three times, beat it slowly at medium speed, and don't worry. Patience is very important. Based on my experience in making Qifeng cake, the texture of slowly whisked protein cream is more uniform and stable than that of quickly whisked protein cream.3. When mixing powder and protein cream, it should also be carried out in three times. Don't worry. Mix slowly until the batter texture is smooth. Some friends describe it as "silky and dripping".4. Squeeze the biscuit germ with the smallest round mouth flower mounting nozzle. I have a squeezer pen with a round mouth. The diameter of the flower mounting mouth is less than half a centimeter. Now it finally comes in handy. When extruding the biscuit embryo, the flower mounting mouth should be in a vertical state with the baking pan. Slowly extrude the biscuit to make it round.5. The most important thing is that the biscuit embryo can not be directly baked after being squeezed, and the skin must be dried. Some recipes say that it needs to be dried for 40 minutes to 1 hour. In fact, time is not important. The important thing is the state of the biscuit germ - the surface is very dry, the finger tip does not stick to the hand, and even a small wooden spoon can support it. Picking up the wooden spoon will not stick to the batter. This is the key to baking a beautiful little skirt.It is estimated that with the above five points, it is not difficult to bake a beautiful macarone at home.Because the first time I did it, I was not sure of success, so I didn't prepare pigments and other raw materials, so there would be no colorful. Let's make an original macarone——

Main Ingredients

Auxiliary Ingredients

Step 1 . Mix almond powder and powdered sugar and sieve for later use;

Step 2 . Whip the egg whites at high speed using an electric whisk until they form coarse fish eye bubbles. Add about 1/3 of fine sugar and beat at medium speed;

Step 3 . When the foam is fine, add 1/2 of the remaining granulated sugar, and continue to beat at medium speed;

Step 4 . When the foam is fine and textured, add the last granulated sugar and continue to send at a moderate speed;

Step 5 . Check the sending status: gently pick up the foam with a scraper or egg beater, and a thin sharp corner appears, and the sharp corner is slightly bent; The state of the entire protein cream is delicate, smooth, and glossy - this is the nine distribution state;

Step 6 . Add almond powder and sugar powder to the protein cream in three batches, cut and mix evenly each time, and then add the next batch;

Step 7 . After mixing evenly, continue stirring the batter: mix from the periphery to the middle or from the middle to the periphery, do not stir in circles;

Step 8 . Mix until the batter is smooth and delicate, then scoop it up with a scraper and slowly drip it like silk. The batter is ready.

Step 9 . Use a circular flower nozzle with a diameter of about 0.5cm to squeeze the batter onto a non stick baking tray. When squeezing, the flower nozzle should be perpendicular to the angle of the baking tray, and the size of the squeeze should refer to a 1 yuan coin (mine is slightly larger, it's okay, try to make it evenly sized);

Step 10 . After squeezing, place the cookie dough in a well ventilated place to air dry until a hard mold appears on the surface of the dough. Press lightly with your fingers until it won't stick to your hands;

Step 11 . Preheat the oven to 190 degrees Celsius, place it in a baking tray, and bake for about 5 minutes. If there is a "skirt edge" on the cookie embryo, turn it to 170 degrees Celsius and bake for another 15 minutes. Adjust the oven temperature and time according to the condition of your own oven, as long as the bottom of the cookie is not sticky.

Step 12 . When drying the cookie dough, prepare the filling: mix powdered sugar and almond powder into the grinder of the food processor, grind for a moment, then add a few drops of rum and continue high-speed grinding until the almond powder is oily and becomes a paste;

Step 13 . Add butter that has softened to room temperature and stir vigorously until evenly mixed;

Step 14 . After the baked cookies are cooled to room temperature, they can be easily removed from the baking tray with a scraper;

Step 15 . Choose two cookies of similar size and apply an appropriate amount of cream almond filling in the center of one cookie;

Step 16 . Add another cookie and that's it.

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