Ingredients
Egg white ( 35g ) | Fine granulated sugar ( 40g ) |
Powdered sugar ( 45g ) | Almond flour ( 45g ) |
Butter ( 20g ) | Egg yolk ( 2 pieces ) |
| Lemon ( 1 ) | Fine sugar ( 50g ) |
Pigment ( appropriate amount ) |
How to make macarons
1. Sift the powdered sugar and almond flour separately (the amount in the materials is after sifting amount), then sift the powdered sugar and almond powder together
2.40g fine sugar Add the egg white three times and beat until it looks like the picture
3.Add pigment to egg white
4.Add sifted sugar powder and almond powder to the egg white
5.The state after stirring evenly is as shown in the figure, the folding has obvious lines that do not disappear
6.Use a piping bag to squeeze into the baking pan, shake the baking pan a few times to release large bubbles, use a toothpick to pop any bubbles on the surface
7. Leave it at room temperature for 30-60 minutes to allow the surface to form a skin
8. Place in the preheated oven, bake at 150℃ for 15-17 minutes, take out and cool
9.Mix egg yolks and 50g of fine sugar, add lemon zest, squeeze in lemon juice, mix well
10.Slowly press on low heat to the status as shown
11.Add butter and mix well
12.1 hour of cooling time
13. Squeeze lemon curd into macaron
14.Cover with a piece of macaron
Tips
1.The finer the powder is screened, the smoother the surface
2.The reason for the hollowness is that the batter is too thin or the baking temperature is too low
3.The reason for the broken skin is that the batter is too dry or the baking temperature is too high
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