Tutorial on baking macarons. I have always thought that macarons are the sweetest desserts, so I stayed away from them, but I couldn’t help but challenge this “best” in the baking world. How could a person who has been baking for nearly two years not make macarons! After reading a lot After making the recipe, I tried several recipes suitable for novices, and it didn’t fail! No hollows, no cracks~ It tastes like a light almond aroma and lemon fragrance~ I am pleasantly surprised and want to share my experience with everyone~
Main materials:
70g powdered sugar, 2 drops of lemon juice, 50g almond powder, 5g unsweetened cocoa powder, 30ml water, 50g caster sugar, 120g unsalted butter, 25ml lemon juice, 1 egg yolk, 1 whole egg
Tools required:
A round flower nozzle with a diameter of about 0.5cm 1, a large piping bag 1, a fiberglass silicone mat 1, a toothpick or needle 1
Production steps:
Step 1:
1. Take 50 grams of almond flour and sift it once, mix it with powdered sugar and sift it 1-2 times, then sift it by gently twisting it with your fingers
2. Sift in cocoa powder and mix well, set aside for later use
3. Beat the egg whites with a whisk until coarse foam, add caster sugar in three batches and beat until dry peaks form (keep medium speed)
4. Pour the almond powder, sugar powder and cocoa powder mixture into the beaten egg whites
5. Use a rubber spatula to stir quickly from the bottom up. Do not stir in circles to avoid defoaming. Stir until no powder or particles are visible. At this time, the protein paste looks glossy. Lift the spatula and the protein paste will appear. Falling down in a ribbon shape.
6. Put the round-mouthed nozzle into the piping bag, fold one end of the nozzle up and down, put the piping bag into a suitable cup, and put the egg white paste into the piping bag
7. Extrude a round shape of about 2-2.5cm on the silicone mat, and try to squeeze it evenly (if you are afraid of uneven extrusion, you can prepare a piece of white paper in advance, find a mineral water bottle cap, draw a circle about 2cm apart, and place it on the silicone mat) Squeeze according to the mark below. This requires the silicone pad to be translucent)
8. Spread the protein paste slowly and flatten it, use a toothpick to pick out the bubbles on the surface, and dry it in a cool and ventilated place until the skin is not sticky to the touch of your fingers
9. Preheat the oven to 200 degrees and adjust it to 180 degrees when the temperature is reached. (If it is not an oven with separate temperature control for the upper and lower fires, place another baking pan on the lower floor of the oven to isolate the bottom fire)
Put the baking sheet into the middle rack of the oven, bake for 3-4 minutes to remove the skirt, adjust to 130 degrees, and bake for about 8-12 minutes to remove the skirt
Step 2:
How to make vanilla lemon filling:
1. Beat the eggs with a whisk until the volume expands and the color becomes lighter
2. Mix water and fine sugar and heat to about 118 degrees. If you don’t have a thermometer, use low heat. After bubbling, heat for about 1 minute. It doesn’t need to be too sticky
3. Pour the syrup into the egg yolk paste while whisking until the egg yolk paste becomes thick and the figure 8 can disappear for 10 seconds
4. Put the softened butter into the egg yolk batter in 2-3 times, and mix it completely together each time before adding the next time
5. Add lemon juice, lemon zest and vanilla essence, continue to beat, and the vanilla lemon filling is ready.
Tips:
1. Buy the finer kind of almond flour. The thickness of the almond flour directly affects the smoothness of the surface of the macaron and the delicacy of the internal tissue. It is not recommended to use large almonds to grind the almond flour yourself. 2. After sifting the almond flour There will be some almond flour stuck to the mesh holes. Almond flour contains oil and is difficult to clean directly with water. You can soak it in white vinegar for a while and then brush it off with a hard brush. It is recommended to clean the mesh once every time you make macarons. Otherwise, it will be difficult to sift the flour after a long time. 3. The amount of sugar in the formula has been reduced to the minimum. The finished product is still a little sweet. I have never tried reducing the sugar. The macarons themselves are sweet. 4. The egg whites must be To whip it well, use a whisk at medium speed. The technique of mixing with flour requires more practice. 5. Everyones oven temperature is different. Lower the temperature immediately after the skirt appears. Adjust the time. The lemon juice in the filling can be Increase or decrease about 30% according to your own taste.
