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A detailed, foolproof guide to making delicate French macarons. This recipe focuses on precise measurements and the essential macaronage technique to ensure smooth tops and perfect feet.
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Process and sift the almond flour and confectioners sugar until very fine. → Whisk aged egg whites with cream of tartar and gradually add granulated sugar to reach stiff peaks. → Fold dry ingredients into the meringue and perform the macaronage until the 'figure 8' test is passed. → Pipe circles onto parchment, tap to remove bubbles, and dry for 40 minutes until matte. → Bake at 300°F for 14 minutes, cool, and fill with buttercream.
Process and sift the almond flour and confectioners sugar until very fine. → Whisk aged egg whites with cream of tartar and gradually add granulated sugar to reach stiff peaks. → Fold dry ingredients into the meringue and perform the macaronage until the 'figure 8' test is passed. → Pipe circles onto parchment, tap to remove bubbles, and dry for 40 minutes until matte. → Bake at 300°F for 14 minutes, cool, and fill with buttercream.
A detailed, foolproof guide to making delicate French macarons. This recipe focuses on precise measurements and the essential macaronage technique to ensure smooth tops and perfect feet.
Weigh exactly 100g of aged egg whites into a bowl using a scale. Best practice is to crack eggs separately to avoid yolk contamination.
Combine 140g of almond flour and 130g of confectioners sugar in a food processor. Pulse several times until the mixture is very fine and pulverized.
Sift the almond flour and sugar mixture through a fine-mesh sieve into a large bowl. Discard any large almond chunks that won't pass through.
Clean the stand mixer bowl with vinegar or lemon juice to remove any trace of grease. Whisk the egg whites on high speed until frothy.
Add 1/4 tsp of cream of tartar to the frothy egg whites. Gradually add 90g of granulated sugar, one spoonful at a time, while whisking on high.
Use a kitchen scale for all measurements; volume is too inconsistent for macarons.
Wipe your mixing bowl with vinegar to ensure there is no fat, which prevents egg whites from whipping.
Aging egg whites (leaving them partially covered in the fridge for a few days) helps reduce moisture for a better shell.
The 'figure 8' test is crucial: the batter should flow continuously without breaking.
Macarons taste best after maturing in the fridge for 24-48 hours after filling.
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