How to make flour macarons

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make flour macarons.

1.1 Pour the egg whites into a large bowl without water or oil, add fine sugar, a little salt and pigment (I used red), and beat with a whisk until dry foam. Lift the whisk so that the egg whites have short peaks on the whisk head.

2.2 Mix the low-gluten flour and powdered sugar, sift and set aside.

3.1 Line the baking tray with baking paper, squeeze the batter into circles, and gently drop the baking tray a few times. Let it sit for about 1 hour (place it in a ventilated place, or put a small electric fan next to it). After an hour, gently touch the surface and it should be a little elastic, not easy to break, and not sticky. (If you don't like sharp corners, use a small brush with water to remove them~)

4.2 Take half of the egg whites and the powdered sugar and flour in the first step and mix them evenly, then pour the remaining egg whites into the batter and mix them evenly. After the mixing is completed, the batter will be in this state. RT

5. Preheat the oven to 140℃. Place the pie in the middle of the oven and place a baking tray underneath. Bake for 20 minutes on high heat and the meringue is done. Remember to check if there is a "hemline".

6. Now you can start making Ganache: chop the chocolate into pieces, melt it in simmering water, add the whipped cream and mix well. Allow to cool slightly. After the chocolate liquid thickens, the chocolate Ganache filling is ready~

7. Finally, sandwich some ganache between the two egg whites and refrigerate until the ganache solidifies. Finish!

Flour macarons are not difficult to understand, but it is not very easy to make them well. This requires our own attention and diligent practice.