Macarons are a French dessert made with egg whites, almond flour, granulated sugar and icing sugar, and filled with fruit jam or cream. Familiar as a French dessert, it was actually invented in Italy.
Macarons are a French dessert made with egg whites, almond flour, granulated sugar and icing sugar, and filled with fruit jam or cream. Familiar as a French dessert, it was actually invented in Italy.
The origin of macarons.
During the French Revolution, a nun named Carmelie made a secret recipe to replace meat.
And earn living expenses by baking and selling this macaroons, and finally spread to France, and continue to grow.
In the mid-16th century, Catherine Medici, a nobleman of Florence, married King Henry II of France. Although it is a royal family, she left her hometown after all. Because the queen misses her hometown so much, she is ill.
So, the chef who came to France with the queen made macarons in their hometown to make the queen happy. Since then, this Italian dessert has spread in France.
This is one of the reasons why macarons are expensive. Known as the "Noble in Desserts".
Simple and easy macaron making method, dessert lovers must not miss it!
Ingredients: 40g almond flour, 40g powdered sugar, 33g protein, 22g sugar.
Filling: 35g cream cheese, 15g butter, 15g powdered sugar.
1.
Cut cream cheese and butter into small pieces, soften at room temperature into a paste, strain into powdered sugar.
2.
Beat with an electric egg beater. Cover with plastic wrap and refrigerate.
3.
Strain the powdered sugar and almond flour.
4.
Add 22g sugar to the egg whites, beat with an electric egg beater until stiff. If you want it to color, add a drop of food coloring and mix well.
5.
Add the meringue to the powdered sugar and almond flour mixture and mix well. If they are not easy to mix at first, you can also use pressure mixing to mix them together first.
6.
Place in a piping bag and squeeze onto a baking sheet. Gently tap the baking pan a few times to shake out the air bubbles inside, and use a tool to pick out the unshattered air bubbles.
7.
Turn on the hot air function of the oven, heat up and down at 70 degrees, and put it into the baking pan to dry the skin for about 20-30 minutes. The surface is stretchy, not sticky, that's it.
8.
After the skin is dry, take out the baking pan, preheat the oven, set the fire up and down to 170 degrees, and put it in the oven after preheating. Bake for about 7 minutes, then lower the heat to 120 degrees and bake for about 13 minutes.
The time and temperature are for reference only, you can adjust it according to your own oven temperature.
9.
Fill with filling after cooling.
When making macarons, you can't reduce the amount of sugar casually, so as not to fail.
