Macarons are familiar as a French dessert, but they were actually invented in Italy. Today I will share with you some macaron making methods, I hope it can help you.
1. Raw materials and formula
The most important thing in desserts is the ingredients and proportions. What raw materials and tools are generally needed to make macarons? Sieves, containers, egg beaters, piping bags, etc. Some jelly beans, a small amount of coloring, jam, 200 grams of sugar, 200 grams of egg whites, 250 grams of almond flour, and 250 grams of powdered sugar.
2. Production method
Take a container of ground almonds, powdered sugar and strain them. Filtering some relatively large particles and impurities can improve the taste of macarons, and the success rate is also relatively high. Then put the sugar and egg whites into another container, heat and mix in a separate container.
During the heating process, it needs to be stirred continuously. As the egg white continues to mature, the heat can fully melt the sugar and make the two more fully integrated. Of course, temperature control is very critical. Too high a temperature will make the egg whites mature too quickly and cannot be combined with the powdered sugar. It is best to control it at about 50 degrees.
The heated egg whites should be whipped immediately. If they are left for too long, the egg whites will become liquid. The electric egg beater is faster and the egg whites are easier to beat. There are many different states of egg whites. To make macarons, we need to achieve the shape of a chicken tail. You can try it with your hands.
The whipped egg white needs to be mixed with the almond flour just filtered. Choose one-third of the egg white and mix it evenly. Be sure to stir in one direction to prevent the air in the egg white from running out. After that, mix the remaining egg whites completely, and the tools used for mixing must be soft.
The coloring will be used in this step, don't use too much. You can choose the color by yourself, the pigment can be stirred without stirring, it is only the color effect, and it will not affect whether the macaron will fail. Then put the batter into a piping bag, and squeeze out a circle three or four centimeters wide on a parchment-lined baking sheet.
Next is baking. There are two ways to bake macarons.
The first one is without air oven conditions. The batter is placed in a ventilated place for half an hour, and then placed in a 130-degree oven for 20 minutes.
The second type that meets the conditions of the blast stove, first bake it in the blast stove at 110 degrees for 2 minutes; take it out to see if there is a shell on the surface of the batter, if so, put it in the blast stove at 130 degrees and bake for 18 minutes .
The last step is to assemble the filling. Squeeze the prepared filling onto the baked batter and cover it with two pieces. You can also extrude some simple patterns on it to make the macarons look better.
When making macarons, you can't reduce the amount of sugar casually, so as not to fail.
