This very delicious sweet belongs to the people and the country of France. Join us in the method of preparing this sweet.
- Powdered almonds without skin: 120 g
- Egg whites: 2 pcs
- Salt: Some
- Powdered sugar: 150 grams
- Ingredients of your choice:
- Red color: 10 drops
- Yellow color: 10 drops
- Green color: 10 drops
- Powdered pistachios: 2 tablespoons
- Vanilla: To the extent necessary
- Coconut powder: 2 tablespoons
- Cocoa powder: 2 tablespoons
Powder the almonds and pass through a sieve to make sure it is completely powdered. Beat the egg whites with the salt with a mixer and add the powdered sugar spoon by spoon and beat thoroughly until it becomes puffy and light. Then add almond powder and mix with hand wire.
To taste brown, add cocoa powder and ingredients to egg whites and almond powder and mix with wire. He brought two oven trays and threw the paper. Pour the macaron dough into the funnel (you can put a round tube on the head) or cut the funnel head about 8 mm with a knife, meaning the tip of the funnel. Spread the macaron dough on a small, round, evenly sized piece of paper. Put your hand on the tray, take a small and quick push and hit the next one.
When the macaron was done, they walked a little on the tray, which means that they are slightly spread, but the surface is completely smooth. The diameter of each macaron after baking is two and a half centimeters. So when working with the funnel, be careful not to put too much pressure on it to expand and expand. To prevent the greaseproof paper from moving on the tray and staying still, rub some of the macaron yeast on the 4 corners of the tray and apply the greaseproof paper. Then you start beating the macaron. In one video, I saw that after baking, he took the tray out of the oven. Very slowly, he pulled the pastry paper out of the tray and placed it on his desk. Which was moistened with water, he took it and gave it a few minutes, then he easily removed it from the paper and put it in another container.
For preparation with chocolate middle ingredients
Chop the chocolate into small pieces. Then boil the cream, then add the chocolate to it and mix it until it melts, then let it cool. Then beat it with a mixer or hand wire to form it. Fill (leave the surface where the method is smooth from the ingredients), then put the second macaron in the same method and keep it in a cool place until it is served. The best time to consume macaron is 1 to 2 days. But you can easily make macaron. Freeze by placing it on parchment paper in a closed can and placing in the freezer. The macaron stays cool and dry in the can and between the parchment paper for about 1 to 2 weeks.