Macaroon(ma ka long )

Macaroon

Introduction:

Production steps:

Step 1: mix almond powder and sugar powder and grind for about 2 minutes

Step 2: roll the powder with the back of a small spoon to make it pass through the screen faster. When the protein is beaten to the coarse foaming state, add the fine granulated sugar in several times until it is dry foaming. Pour the sifted almond powder into the protein and mix well

Step 3: put the protein paste into the mounting bag and squeeze it on the silicone board

Step 4: after the batter is squeezed, air dry naturally, and form a hard shell. Preheat the oven at 170 ℃ for about 6 minutes, makaron will appear skirt, and then lower the temperature to 130 ℃ for about 15 minutes. When it's cool enough, slowly shovel it down with a small shovel

Step 5: add the stuffing like a hamburger (according to your taste)

Materials required:

Almond powder: 70g

Sugar powder: 120g

Protein: 70g

Fine granulated sugar: 30g

Note: adjust the temperature according to your oven

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ma Ka Long