"Makaron with bright colors inside and outside"

Category: Macaroon

"Makaron with bright colors inside and outside"

Efficacy:

"The colorful macarone is very popular with sweet food lovers. Children are also attracted by its beautiful appearance. The crispy and sticky macarone is not inferior to people's expectation. It's very sweet and delicious. The storage time of macarone is also long. It's no problem to make a box of macarone for three days, but macarone's sugar powder is high. I think it's a good match for a tea party with a clear mouth It's better. I don't feel bored. "

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Preparing food ingredients
Preparing seasonings
Tips:

1. The almond powder must be dry, fresh and fine. You can buy the coarse powder and use it with the blender. 2. The granulated sugar used for boiling syrup must use the special baking granulated sugar.

STEPS: Steps of makaron
  • 1. Put the almond powder and sugar powder into a clean bowl, stir well, then pour the egg white into the powder, cover the protein with the powder, and put aside for use.

    1. Put the almond powder and sugar powder into a clean bowl, stir well, then pour the egg white into the powder, cover the protein with the powder, and put aside for use.

  • 2. Put sugar and water in a small pot, boil it in a small heat until the temperature is 116-119 degrees, and then it will become the boiling sugar water with big bubbles. The bubbles will become smaller and smaller, and it will be better when there are more and more dense bubbles.

    2. Put sugar and water in a small pot, boil it in a small heat until the temperature is 116-119 degrees, and then it will become the boiling sugar water with big bubbles. The bubbles will become smaller and smaller, and it will be better when there are more and more dense bubbles.

  • 3. Put the protein into the egg beating basin, use the electric egg beater to beat it to the wet foaming at a low speed, then add the mixed sugar and protein powder into the protein cream for three times, beat it 7 times each time until the protein is dry foaming.

    3. Put the protein into the egg beating basin, use the electric egg beater to beat it to the wet foaming at a low speed, then add the mixed sugar and protein powder into the protein cream for three times, beat it 7 times each time until the protein is dry foaming.

  • 4. Pour the boiled syrup into the beaten protein, and beat continuously at the highest speed until the egg cream appears lines, and the temperature of the protein has dropped to about 40 ℃.

    4. Pour the boiled syrup into the beaten protein, and beat continuously at the highest speed until the egg cream appears lines, and the temperature of the protein has dropped to about 40 ℃.

  • 5. Mix the spare egg white, almond powder and sugar powder with a scraper to make a albumen batter. Add 1 / 3 of the albumen cream you just beat into the batter and mix it vigorously.

    5. Mix the spare egg white, almond powder and sugar powder with a scraper to make a albumen batter. Add 1 / 3 of the albumen cream you just beat into the batter and mix it vigorously.

  • 6. After adding protein cream for the second time, gently stir until the batter is lifted up gently. The batter will flow naturally and evenly. Add protein cream for the last time, and stir gently and quickly. When mixing, no protein cream can be seen, and the batter will float down like a ribbon.

    6. After adding protein cream for the second time, gently stir until the batter is lifted up gently. The batter will flow naturally and evenly. Add protein cream for the last time, and stir gently and quickly. When mixing, no protein cream can be seen, and the batter will float down like a ribbon.

  • 7. Put the batter into the mounting bag, squeeze out small dots of the same size on the oilcloth in the baking tray, fill the entire baking tray, and let it dry for 10 minutes to finalize the shape slightly.

    7. Put the batter into the mounting bag, squeeze out small dots of the same size on the oilcloth in the baking tray, fill the entire baking tray, and let it dry for 10 minutes to finalize the shape slightly.

  • 8. Put the baking tray into the preheated oven, the temperature of the oven is 150-180 degrees, bake for 11-15 minutes, and then put the baking tray on the grill to cool.

    8. Put the baking tray into the preheated oven, the temperature of the oven is 150-180 degrees, bake for 11-15 minutes, and then put the baking tray on the grill to cool.

  • 9. Press 1 / 2 cup of lemon juice with a juicer, heat the lemon juice and 6 tablespoons of salt free butter and 1 / 2 cup of sugar in a small pot, and stir later.

    9. Press 1 / 2 cup of lemon juice with a juicer, heat the lemon juice and 6 tablespoons of salt free butter and 1 / 2 cup of sugar in a small pot, and stir later.

  • 10. Take a container, put it into the yolk to break it up, add 1 / 3 of the mixed liquid into the yolk and continue to stir, pour the mixture back into the original small pot and heat it at low temperature, continue to stir until it thickens, pour it into a clean container, then stick the fresh-keeping film on the surface of the sandwich, and put it into the refrigerator for at least 2 hours.

    10. Take a container, put it into the yolk to break it up, add 1 / 3 of the mixed liquid into the yolk and continue to stir, pour the mixture back into the original small pot and heat it at low temperature, continue to stir until it thickens, pour it into a clean container, then stick the fresh-keeping film on the surface of the sandwich, and put it into the refrigerator for at least 2 hours.

  • 11. Take out the frozen stuffing, put it into a mounting bag, and squeeze it between the two shells. Different colors of macarone choose different stuffing.

    11. Take out the frozen stuffing, put it into a mounting bag, and squeeze it between the two shells. Different colors of macarone choose different stuffing.

Here is another SECRET: Change 365

Macarone has a wide range of fillings, including "blueberry macarone", "Italian Matcha macarone", "coffee filling macarone", "Earl's black tea macarone" and so on.

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