French Night: Macarons
Follow the World Cup and eat all over the world France VS UK or French food is better [teeth] First plate: French foie gras toast Appetizer: French grilled clams (I really can’t buy snails) Main course: French mussels (only sea rainbows are sold in the village) Dessert: Macaron (first attempt) Wine pairing: French dry white The son is clamoring to eat macarons every day, it just so happens that the raw materials at home are all tryed, the time is limited, there is too much drying time, and the skirt is not baked, although the appearance is not professional enough, the taste is not inferior to the macarons bought outside, after all, the raw materials are very good!
The macaron method
Step 1
Almond flour, powdered sugar, and coco powder are sifted and mixed well
Step 2
Add powdered sugar to the egg whites three times and beat until they are hard foamed, and the egg whites have sharp corners
Step 3
Stir the egg white and sort evenly, squeeze it onto the baking sheet, try to be as uniform in size as possible, if you don’t master it well, you can take a wine cup to stick the flour on the baking sheet, draw the position in advance, the home version doesn’t need to be so deliberate, you can always match it
Step 4
Just beat those four ingredients to lubricate the cheese filling! Sandwich it on two slices of macaron, it’s so delicious!
Step 5
Watching the French football match in the World Cup, eating a macaron is enough
Step 6
This recipe makes exactly five macarons, and my son said it was so delicious that he finished it in one day, so let’s do it! The method is simple and worth a try
Cooking tips for macarons
Eating macarons and watching the game [teeth] At Dabao’s request, I tried to make macarons for the first time, although I didn’t bake the skirt, and the shape was a bit like dorayaki, but the taste was very good, not as sweet as the ones I bought outside, and the indentation made of cheese was delicious I studied why there is no skirt, it turned out that I had to use a small fan to blow for an hour, and I had to use egg whites that had been left for two or three days to try again another day, this version is very suitable for home-cooked methods