Recently, I have seen many friends asking, is there a simple way to make a macaron? Today I would like to share with you some careful, I hope to help you.
1. Raw materials and formulas
The most important thing about desserts is the raw materials and ratios. What raw materials and tools are generally needed to make macarons? Sieves, containers, egg beaters, mounting bags, etc. are all indispensable. Some jelly beans, a small amount of color, jam, 200 grams of sugar, 200 grams of egg whites, 250 grams of almond flour, 250 grams of powdered sugar.
Second, the production method
1: First take a container of almond flour and powdered sugar, and sift it aside for later use. Sifting out some of the coarser particles and impurities can improve the taste of the macaron and the success rate is relatively high. Then put the sugar and egg whites into another container and heat them over water to mix.
In the process of heating, it needs to be stirred continuously, and as the egg whites continue to mature, the heat can also fully melt the sugar, which can make the two fuse more fully. Of course, temperature control is very critical, too high a temperature will make the egg whites ripen too quickly, so that it can not be fused with the powdered sugar. It is best to control it at about fifty or sixty degrees, that is, it is just a little hot feeling.
2, after heating the egg white should be sent immediately, because after a long time, the egg white will become liquid. The electric whisk is faster and the egg whites are easier to whisk. There are many kinds of egg whites, and we need to make a macaron to reach the shape of a chicken tail, which can be pinched by hand.
3, the beaten egg whites need to be mixed with the almond flour just sifted, select one-third of the egg whites to mix evenly, be sure to stir in one direction, so as not to run out of the air inside the egg whites. After that, the remaining egg whites are completely mixed, this time the mixing method is slightly stronger, and it is necessary to lift upwards, which can greatly reduce the loss of air inside the egg whites. The mixed tools must be soft, and the silicone material is very good.
4, pigment in this step will be used, a little bit is enough, what color on their own pick, pigment can not be stirred, that is, the color effect is different, will not affect the success or failure. The batter is then placed in a framed bag and a round batter three or four centimeters wide is squeezed out of a baking tray covered with oil paper.
5, the next step is to bake. Macarons have two methods of baking, the first is without an oven condition, leaving the batter in a ventilated place to dry for half an hour, and then baking in a 130-degree oven for 20 minutes. The second kind that meets the conditions of the wind stove is first placed in the 110-degree oven for 2 minutes; take it out to see if there is a shell on the surface of the batter, and if so, put it in the 130-degree oven and bake for 18 minutes.
6, the final is the assembly of the filling, to this is considered a success, the prepared filling is squeezed onto the baked batter, two pieces of cover and pinch can be. You can also squeeze some simple patterns out of it that will make the macaron look better.
Macarons have always been a very hot dessert, and the price is not cheap. Friends who like baking, in fact, you can try to make it yourself, this tutorial you can refer to.