2016 gone,2017 comes! Color Macarons is the firdt gift for you! haha
Materials: almond powder 180g, sugar 180g (almond powder mix),
Egg white 132g, fine sugar 30g (egg white),
Water 44g, sugar 150g (add water),
A little pigment
Manufacturing process:
1 egg white in advance from 2 to 3 days out of the eggs, put in the refrigerator aging, the house is probably the egg white egg of the 4.
2 aging good egg white is divided into 2 parts, each 66g.
3 almond powder and sugar mixture, sieving (I screen on both sides, let the mixture of TPT powder is more delicate).
4 after screening the TPT powder is divided into two parts, each adding 33g egg white, add pink and green pigment, stir evenly.
With fine sugar 5 egg white, whisk to dry foam (an eggbeater, sharp fall).
6.150g 44g the sugar into the water, put it on the fire to boil the boiling syrup, 118 C (must be accurate temperature measurement, and turn off the heat, the syrup) immediately pour sent good protein, must be a quick end, pour it using a whisk high-speed protein after pour syrup continue, sent 3, 4 minutes, until the temperature is reduced to the temperature of hand cream.
7 will lay a good protein cream is divided into two parts, respectively adding green and pink sugar almond paste. The first 1/3 protein cream and almond powder paste, and then continue to join the rest of the protein cream, kept from the bottom up mix evenly, turn the dough with a scraper is mentioned, streamers falling to.
8 pour the batter into a good decorating mouth pastry bag, packed in Macarons paper, cold noodle for half an hour or so, with hands on its surface has a layer of soft hard crust.
9 150 degrees oven preheating, middle bake for 15 minutes, the skirt gradually appeared in baked 5, 6 minutes.
