How to make Italian macarons

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make Italian macarons.

1.121 Take egg white B and divide 40 grams of sugar into two parts. 5 grams is the sugar to be added to the egg white to make soft foam, and the remaining 35 grams is to make syrup.

2.212 Sift the almond powder, powdered sugar and cocoa powder together. The remaining amount that cannot be sifted can be added. It will not have much impact on the finished product. The sifted powder is referred to as TPT. Add 15g of egg white A to the sifted powder and mix well to moisten it.

3. First use an electric whisk to beat the egg whites until they are coarse bubbles, then add 5 grams of sugar and beat until they are soft bubbles with a small curved bird's beak-shaped hook.

4. Add 35 grams of sugar to water.

5.1 Use your right hand to turn on the high speed of the egg beater to beat the egg whites. At the same time, use your left hand to pour the syrup water into the egg whites. Be careful not to drip on the edge of the bowl or on the egg beater. Do not beat intermittently, but continue beating for about another 7-8 minutes. The egg beater has a small right angle. This state is more neutral and not hard enough. Italian meringue with too much sugar will be difficult to whip into stiff peaks, especially when the amount of egg whites is small. In addition, use a smaller egg mixing bowl and place a small pot of hot water underneath the bowl to help beat a small amount of egg whites. Alternatively, you can beat more meringue and mix it with the powder in proportion, but you have to measure the proportion well. This is more suitable for situations where you are familiar with the state of the batter.

6.2 Add sugar to water and beat it in a microwave oven on high heat for 1 minute and 20 seconds to make the syrup for beating egg whites. Note: Because the production quantity is small, it is not practical to boil water in a small pot. 115-120 sugar water dropped into cold water will form soft candy balls. Before making it, you can try using equal amounts of sugar and water to see if soft candy balls can be made by dropping them into water. (Picture borrowed from "I Love Macarons") Use an insulated cup and be careful not to get burned.

7. Add half of the meringue to TPT, mix well and then add the other half. Gently stir to mix the meringue and TPT until the paste can fall in continuous sheets. The advantage of adding meringue to TPT is that you can adjust it according to the state of the batter without having to worry about adding too much.

8. Put the prepared batter into a piping bag and use a spatula to gather the batter.

9. Extrude a 3 cm circle on the fiberglass mat. You can draw a circle on a piece of white paper and place it underneath to help with the extrusion.

10. Dry the squeezed macarons and use a hair dryer to blow the surface for about 5 minutes. In Beijing's weather, it usually takes about 45 minutes, and the surface will become conjunctival. Preheat the oven for 10 minutes in advance to 130 degrees. When the temperature is reached, put a baking rack wrapped with tin foil on the bottom layer to prevent the fire from being too strong. Put the baking tray on the second to last layer and set the time to 18-20 minutes. Other successful blogs say 140 degrees and 14 minutes. Since ovens are different, please adjust the temperature yourself. The principle is to bake dry at low temperature. After the hem of an Italian macaron is formed, it is relatively stable, unlike the French one which will first grow taller and then shrink back. The hem is also much neater than the French one.

11. After the baked pony is taken out and cooled, it can be easily removed. If the bottom is smooth, it means it is baked thoroughly. If a lot of batter sticks to the baking mat, it means the baking time is not enough, so increase the time next time.

12. I have encountered failures and analyzed the reasons.

13.What is the difference between Italian macarons and French macarons? List Description

It is not difficult to make Italian macarons, but the difficult part is whether you have the perseverance. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.