Behind every successful macaron there are countless bursting figures in the back kitchen
by micdream
Almond flour 100g
Powdered sugar 100g
tpt egg whites 38g
Espresso meringue egg whites 38g
Egg white powder (for fresh egg whites only) 1 g
100g granulated sugar for boiling sugar water
Purified water 25g
Cocoa powder 6g
Dark chocolate 100g
Light cream 100g
1. Prepare the above materials
2. It is recommended to use almond kernel powder specially made for macarons
3, almond flour, powdered sugar, cocoa powder added to the blender to mix evenly, it is recommended to stir 4-5 seconds each time, too much stirring will make the almond flour out of too much oil; stirring to complete the buried 38g egg white and pressed and mixed evenly sealed and set aside (no picture taken here)
4, 25g pure water + 100g white sugar mixed after heating to 118 degrees immediately turn off the heat (no stirring after mixing)
5, de-fluffy 38g egg white low speed to send to have small bubbles after adding 1g of protein powder, medium and high speed to hard foaming, 118 degrees of sugar water stable and rapid poured into the hair protein while maintaining high speed (it is recommended that the seat warm water to extend the protein holding time, once the temperature drops to body temperature must stop sending), seat warm water can improve the success rate of Italian protein. The dispatch here is not perfect, and the establishment of a triangle is the best state.
6, after the Italian mering cream is cooled, add 1/4 into the almond flour mixed in the early stage, gently press and mix evenly, then add 1/4, ditto, and finally add the remaining meringue, at this time do not mix and mix, from the bottom to pick up the natural fall and mix evenly should be in the satin shape. Into the framed flower bag, squeeze out the size custom, shoot out the bubbles, pick out the surface bubbles.
7. Cool the skin in a windless environment with a humidity of less than 60, and the crust time is 30-60 minutes.
8: Preheat the oven up and down for 140 degrees, put the skinned macaron into the middle layer, the oven mode is hot air circulation, 12 minutes later adjust to the bottom heat and continue baking for 2-8 minutes
9, here Ganash is relatively simple: 100g of dark chocolate (or white chocolate) on low heat to boil, pour into dark chocolate and stir well, refrigerate becomes harder pour into the mounted bag and squeeze into the macaron
10, baking is to keep the level of the baking pan silicone pad is the key to uniform skirt, otherwise there may be a beret macaron
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