• Ingredients: Macaron
Almond flour 120 grams, icing sugar 120 grams, cocoa powder 15 grams, 0:32,
• Sieve the three powder together for 1-2 times, then add 35 grams of egg white(0:56) for later use.
Syrup: water 35 grams, white granular sugar 85 grams, 1:18
Meringue: egg white 40 grams, sugar 15 grams, cream of tartar 1 gram(lemon juice or white vinegar also works) 1:50
• Heat the syrup with low heat till it is about 100 degrees, then start whipping egg white till it is in stiff peak. Heat the syrup to 115 to 12 degrees and then mix it with egg white. Add 1/3 of syrup while blending the egg white. After the egg white gets a bit warmer, gradually add the rest syrup in it. Constantly whip it to be cream-like and the temperature goes down to about 30 degrees.
• After finish making the meringue, get the powder ingredients which has the egg white. Mix it to be sticky and even, then add 1/3 of meringue. Mix it to be even in any way and then add the rest meringue. This time we blend it from bottom to top till it is even. While mixing it for the second time, remember to check the state of the ingredients from time to time, because if we mix it for too long, it will be defoaming.
• After finish mixing, put the ingredients in the icing bag. Squeeze it in the baking tray like small cookies. Then keep them for a while till not sticky. And then put it in oven. Preheat the oven in advance with 160 degrees for top heat and bottom heat. Keep them in middle layer of oven and bake it for about 15 mins. If the oven only has 3 layers, then keep it in the middle layer.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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