It has been a year since I started to cook Western food. During this period, I have learned some popular French snacks with a lot of French chefs. Among them, I am most proud of making this court style snack macaron, although the materials used by aristocratic snacks are very common.
Practice:
1. Sun dried raw flowers and nuts, twist to remove the red clothes. Put it into a blender to make coarse powder, and use a blender to make fine sugar into sugar powder.
2. Take 80g sugar powder and 80g peanut powder and mix them into fine powder. Sift. Add 40g sugar powder to the protein in several times to make it nearly dry foaming.
3. Take the peanut flour and add it to the protein. Mix well. The surface of the batter is smooth and the pattern is clear.
4. Put it into a flower mounting bag, divide it into small parts for color matching and then put it into a bag. The diameter of the bag shear is about 1cm, and a circle of about 2.5cm is extruded vertically on the oilcloth.
5. Leave in a well ventilated place for 30-60 minutes or longer until the surface is not sticky and there are small hard shells.
6. Preheat the oven to 190 degrees, put the oilcloth under the baking tray, and then pad a baking tray. Put it in the middle layer of the oven to bake for 2-3 minutes. When the height of the skirt is ideal, turn the 160 degree baking tray to the lower layer, and open the oven door a little bit, and bake for about 12 minutes.
7. Take off macarone when it's a little cold, cool it thoroughly and refrigerate it for 1-2 days, take out two pieces of stuffing and put them into the middle to have the best taste.