Macaron is a French dessert made with egg white, almond powder, sugar, and frosting, and mixed with fruit jam or cream.
It is rich in taste, crispy on the outside, and soft on the inside, with a colorful, delicate, and compact appearance.
Macaron is a French name, but Macaron actually originated in Italy. It first appeared in the 8th century in Italian aristocratic social circles, and later was developed in France and became well known.
Macaron has a reputation as the "Queen of Pastry" due to the complexity of the process, and in the past, only the French royalty could enjoy them.
Macaron appearance and taste：
They are layered and crispy on the outside and soft on the inside, two distinctly different textures.
First is the thin and crispy shell, then the soft sugar heart made of cream, and finally the toughness of the almond cake with a soft and sweet filling that adds chewiness.
A perfect macaron with a smooth surface, no pits, and scars, and a light shine under the light. There’s a beautiful "lace skirt" around the bottom edge of the cake, with different decorative materials such as matcha powder and fruit powder which make the macaron colorful.
The process of making macaron requires great care. Temperature, humidity, the consistency of the meringue, and even a drop of water all affect the appearance and taste of the macaron.
Preparing:
Almond flour 77.5g
Powdered sugar 60g
Egg white 35g
Cream cheese 50g
Butter 40g
Sugar 30g
How to make macaron:
1. Sift the powdered sugar and almond flour, almond flour particles are large, so sifting is very important.
2. Pour the egg whites into a bowl and start whipping the egg whites. When the egg whites appear fish-eye shape, put the first time sugar, and then continue to whip. When the foam becomes more delicate, it is the second time sugar, and continue to whip until the egg whites appear to be curved.
3. Add a few drops of food coloring to the whipped egg whites and continue whipping until they appear triangular in shape. Make the egg whites a bright color.
4. Pour 1/3 of the egg whites into the sifted powdered sugar and almond flour, and mix until completely combined.
5. Then pour the mixed egg whites back into the remaining 2/3 of the egg whites, mix with a tossing motion, and then put it into a laminating bag.
6. Line a baking sheet with a silicone mat for macaron and squeeze the batter onto it.
7. Drop the baking sheet a few times to shake out the air bubbles inside.
8. After the batter is ready, do not rush to put it in the oven. Put it in a ventilated place and leave it to dry naturally for half an hour, until the surface does not feel sticky and a hard shell is formed. This time can be put into the oven.
9. Preheat the oven and bake at 165 degrees for 14 minutes, 6-8 minutes when the macaron will appear "lace skirt". When cool, use a small spatula to scoop down the macaron one by one.
10. To make the macaron filling, place the cream cheese in a large bowl and stir until smooth, then pour in the softened butter and stir until smooth, then pour in the powdered sugar and stir until well mixed, place in a laminating bag and set aside.
11. After baking, let the macaron cool completely, then squeeze the fillings and cover with another Macaron.
12. Absorb moisture until the exterior becomes crispy and the interior soft, the aroma of almond powder and the flavor of the filling is completely blended, and the sweet macaron is finished.
