Macaroon(ma ka long )

Macaroon

Introduction:

"Macarone, like a French fashion celebrity, is the most popular French snack of this century. With its colorful colors and cute appearance, which girl can resist its call?"

Production steps:

Step 1: sift almond powder and sugar powder, and mix well.

Step 2: add 90g egg white and mix well to form almond paste. Mix until there are no big particles.

Step 3: Boil the sugar and water to 120 ℃.

Step 4: take another egg beating basin, put in 90g egg white, quickly pour in sugar water, and beat to wet foam.

Step 5: add a little pigment and stir well.

Step 6: add the protein cream into the almond paste and mix well with a scraper.

Step 7: spread the silicone pad on the baking plate, squeeze the batter into a circle with a diameter of about 2.5cm with a round flat mouth, and let it stand for a period of time until the skin doesn't stick to the hands, then put it into the oven.

Materials required:

Almond powder: 250g

Powdered sugar: 250g

Egg white: 180g

Fine granulated sugar: 250g

Water: 100g

Edible pigment: a little

Fresh milk: 100g

Vanilla pods: half

Butter: 250g

Egg: one

Note: now let's talk about my filling: fresh milk 100g, sugar 65g, vanilla bean pod half, butter 250g, egg one. 1. Put the milk, beans and sugar into the pot to boil, remove the heat, add the eggs, heat again, and quickly stir while boiling until about 85 ° 2. Remove the heat and continue stirring until cool. 3. Add butter softened at room temperature and stir until fluffy. 4. Add liquid jam and stir well to form fruit filling.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Ka Long