French macaron (pancake) recipe

Nutritious and delicious food can not only bring health to people, but also make people happy. Although cooking by yourself is a little troublesome, it is very satisfying to see your family eating with relish. The method of making French macarons (bread) is very simple, and it provides a lot of nutrients.

1. Sift the almond powder and powdered sugar. Even if the almond powder is relatively fine, there will be some lumps. You can use a small spoon to help sift it. Remember, 45g is the weight of the almond flour after sifting. After sifting, use a hand whisk to mix the TPT (almond sugar powder) evenly.

2. Weigh 33g of egg white (it must be accurate, and a scale accurate to 0.1g would be best), then weigh 1g of protein powder and pour it in, let it sit for 2-3 minutes until the protein powder dissolves.

3. Beat the egg whites at medium-high speed until they form stiff peaks. As shown in the picture, there is an upright curved hook.

4. Add a few drops of pigment to color it (you can also use color powder, etc.).

5. Continue to beat the egg whites and pigments evenly at low speed. At this time, you can use a spatula to gently scrape the egg whites on the wall of the beating bowl to the center so that the egg whites in the entire bowl can be beaten evenly.

6. Finally, beat the egg whites again until they reach the hard foam stage, as shown in the picture.

7. Pour in half of the almond sugar powder.

8. Use the cutting and mixing method while rotating the egg mixing bowl. After cutting and mixing for a circle, use a scraper to scrape up the batter on the wall of the bowl, and use a spatula to help scrape off the batter with the scraper.

9. Mix the almond sugar powder completely into the egg whites as shown in the picture. At this point the batter is still relatively thin, more like whipped cream.

10. Add the remaining almond sugar powder.

11. First, mix the almond sugar powder into the batter using the cutting and mixing method.

12. Then gently stir the batter slowly and evenly.

13. At this time, you can stir the batter while scooping it up with a spatula to let it fall freely and observe the fluidity of the batter. The batter can be kept stirring until it can fall freely like silk and forms more than 5 overlapping layers in the basin (as shown in the picture). If it does not disappear for 30 seconds, it is the best state of the macaron batter. This process is called macaronage.

14. Take a 0.7-1cm medium-sized piping nozzle (if you don’t have one, you can directly cut a notch on the piping bag), put it into the piping bag, cut a small hole in the front of the piping bag, and twist it twice (so that the batter will not flow out).

15. Put the piping bag into a container and add the batter.

16. Arrange the batter circles vertically on a baking tray lined with a silicone mat. This is a baking mat specially for making macarons. If you don’t have one, you can use greaseproof paper and draw circles with mineral water bottle caps in advance. The diameter of the circle is generally 3-3.5cm.

17. Tap the baking pan a few times from the bottom (one is to make the small pointed corners on the batter disappear, and the other is to let the bubbles in the batter come out). Place in a warm and ventilated place indoors to dry the skin. The purpose of drying the skin is to make the macarons have a skirt. (Room temperature of 20 degrees and humidity below 50% are suitable for direct drying of the skin. If the temperature is too low or the humidity is too high, it is recommended to put it in the oven and use the 40-degree hot air function or fermentation function to dry the skin.)

18. Preheat the oven while the dough is drying. After 15-20 minutes, touch the surface of the dough with your hand. If there is no batter sticking or there is a small groove when you press it lightly, it means the dough is ready. Do not dry the dough for too long, otherwise the surface of the macaron may crack or the egg white may degas and become hollow.

19. The recommended baking temperature is 150-160 degrees. Adjust it according to your own oven and bake for 14-16 minutes. My oven is 160 degrees for 16 minutes, middle or lower layer.

20. The hem will appear in about 4 minutes. The appearance of the hem means you are halfway to success!

21. After the macarons are baked, take them out and let them cool. Do not take them out before they cool down, or they will go bad!

22. Then spread your favorite fillings between the two macarons. Today I will focus on the dough, and I will share with you how to make various fillings in the future.

Looking at the delicious food on the table, do you feel interested in cooking? French macarons (flatbreads) are easy to make. With the help of cooking tools, you can quickly prepare delicious food. You don’t need to wait and you can enjoy it immediately.