How to make macarons

• 

  1.1.TPT sieve, the almonds must be made from American almond powder, which will be more fragrant, and the domestic ones will not taste the same.Add egg whites and coloring matter and mix well.

• 

  2.2.Start beating egg whites 1, add powdered sugar 1 in three times, the first time When soaking, add one-third of the powdered sugar 1

• 

  3.3.The second time When the egg whites start to become fine, add one third of the powdered sugar

• 

  4.4.A bit When making a mousse, add all the remaining powdered sugar 1 and continue to beat~

• 

  5.5.Beat until hard peaks form.Invert the bowl without spilling.When the beater head is lifted, there will be a strong hook.Personal experience is for reference only

• 

  6.6.Many tutorials say that the sugar water can be boiled to 116-121 degrees.Here I cook it to 118 degrees and turn off the heat.Hold the egg beater in one hand and keep beating the protein at high speed., use a pot with one hand to slowly pour the syrup along the edge of the egg bowl.Do not pour the syrup above the tip of the egg beater, otherwise it will stick together ~ continue to beat evenly

• 

  7.7.Put one-third of the egg whites into the TPT batter, stir evenly along the wall of the bowl from bottom to top, and then add another third One egg white, in order to allow the density of the two to slowly merge.This step is very important~

• 

  8.8.Then pour the TPT batter into the bowl of egg white 2, and continue to stir gently along the wall of the bowl from bottom to top ~ don’t do it too many times! ! ! Mix well and that’s it! ! ! Just wait until the batter can fall like a ribbon.The texture will not disappear quickly after falling.If it disappears quickly, it means the batter is too thin - over-stirring.

• 

  9.9.Put it into the piping bag and squeeze it in circles~

• 

  10.10.Because I was in a southern city, it was too cold and humid~ so I just kept drying it at first.Pi never made it...Hehe, this is also the most common reason for initial failure.Later, I adopted the famous method of Meow Meow on the Internet, which is 50 degrees (the temperature must be accurate and use a thermometer!!) and hot air drying in the oven for 20 minutes, and then directly turned to 125 degrees It takes about 18 minutes to bake.The 60L oven I am using now heats up evenly.Baking macarons is quite a test of the temperament of your own oven.I have been frustrated many times with small ovens in the past.The reference temperatures on the Internet all failed., I finally found a reasonable critical point after trying 7 or 8 times.Wow, it’s easy for me~.I also used the small oven for drying haha

• 11.11.After coming out of the oven, be sure to wait patiently for it to cool down before taking it out!
• 

  12.12.Here are a few filling recipes: 1.Chocolate Ganache , the most popular one on the Internet, boil 100g of cream and add 100g of dark chocolate (I used Meiji chocolate), then add 40g of butter and stir, just refrigerate.The taste is very rich, and the bitterness of the dark chocolate will also neutralize the sweetness.My colleagues like this very much Taste ~ 2.Rose filling.I didn’t buy rose syrup, so I made it myself using rose honey paste + cream + butter.After refrigeration, I found that the rose flavor was still very strong~ When I ate it, I imagined that I was a bee - buzzing~~~~ ~~~·3.Strawberry filling: cut 50g of strawberry chocolate into small pieces and heat it over water to melt.I was greedy and added some fresh strawberries and 50g of butter.The taste is pretty good~the sourness balances the sweetness~

• 

  13.13.Another thing to say is that when macarons are baked at high temperature, it will reach approximately The skirt and pancake body will expand to their maximum size in four minutes.Don't panic and don't turn on the oven to dissipate heat.I failed several times because of this - and they all collapsed

• 

  14.14.The French method is easier to operate and suitable for novices, but the Italian method is relatively more stable and the batter seems to be more fluid.My personal opinion is only For reference-