Red velvet macarone, French style, vanilla flavor, fresh and pleasant.-You Are Foodie

By Margaret
80

Red velvet macarone, French style, vanilla flavor, fresh and pleasant.

Today, I continue to study macarone and make a red velvet flavor. On the way, I failed once because I didn't have enough time for cold skin. It's really hard to make macarone. Refrigerate in the refrigerator for 1-2 days before eating. The shell will be slightly crispy, the inside will be soft and moist, and the filling will be sweet. With a cup of coffee, it is a perfect afternoon tea snack.

Main Ingredients

Auxiliary Ingredients

1. If there is no special baking mat for macarone. You can find a round bottle, stick a little flour on the mouth of the bottle, and print it on the baking pad to unify the size of the macarons.2. Refrigerate for 1-2 days, and freeze if you can't eat it.3. Almond powder and sugar powder must be sifted.

Step 1 . We first make chocolate ganache, put 80g of white chocolate (32% content) and 20g of light cream, heat insulation and hydration.

Step 2 . Add a few drops of rum and stir well.

Step 3 . Put ganash into a bowl, wrap the surface with cling film to prevent the surface from drying, and refrigerate for 6 hours.

Step 4 . First, sift 53 grams of almond powder and 53 grams of sugar powder.

Step 5 . Mix well and set aside.

Step 6 . Take 45g egg white, add a few drops of lemon juice, and beat it first to make big fish eye bubbles.

Step 7 . Add 45g of fine granulated sugar in three times to beat. Add it to beat at the time of coarse bubble, medium bubble and fine bubble.

Step 8 . Add a few drops of red velvet liquid and continue to beat until it is foamed to 8 minutes.

Step 9 . Whisk until 9 minutes foamed and firm. Turn the bowl and the egg white will not pour.

Step 10 . Pour in half of the flour first, and mix well by cutting and stirring.

Step 11 . Add the other half of the powder and continue to stir.

Step 12 . Then press and mix the batter evenly on the basin wall with a relatively light method to eliminate bubbles evenly, and then put the batter together. Operate it about 3 times.

Step 13 . Lift the scraper, and the batter will slide down as a ribbon. The traces of batter will disappear slowly, and the disappearance time will not be less than 10 seconds.

Step 14 . Put the batter into the patterned bag and squeeze it evenly on the baking tray.

Step 15 . Pat the bottom of the baking tray a few times to spread the batter evenly.

Step 16 . Then use a toothpick to pierce large bubbles.

Step 17 . Put it under the air conditioner and cool it for 40-50 minutes. Until it feels completely untouchable and has a thin shell.

Step 18 . Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.

Step 19 . Take it out after baking, let it cool first and then demould.

Step 20 . Match the right size first.

Step 21 . Refrigerated Chocolate Ganache sauce, take it out and put it into a framed bag.

Step 22 . Squeeze the Ganache sauce.

Step 23 . Just put them together.

Step 24 . Red velvet macarons, complete o (∩ _∩) o

Step 25 . The shell of the newly made macarons will be a little hard. After being refrigerated for a day, the shell will feel crisp and loose when the moisture regain is in place.

Step 26 . It is crisp on the outside and crisp on the inside. It tastes rich, small and delicate.

Step 27 . Ganash melts in the mouth, sweet but not greasy.

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