Flavor macaron recipe - how to make macarons flavor production methods Detailed

[Material]: almond TPT250 grams sugar 100 grams of pure protein 100 grams sugar 50 grams 

How do macaron flavor production methods:

1. Place the almonds TPT sift together and then sifted pure icing sugar in sieve and reserve.

2. Allow the protein to warm to about 20 ℃, it will pass the first protein and 25 grams of added sugar to continue to pass the bubbles thinner.

3. then add the remaining 25 grams of sugar and continue to pass near the dry foam stage.

4. Place all ingredients added practice practice 1 3 pot, stirring until no dry powder can be mixed.

5. The practice was stirred 3 batter loaded flat mouth crowded flower bag on a baking sheet extrusion size to shape.

6. Good practice 4 squeeze batter pan stand in the shade until about 30 minutes or until the batter surface crust.

7. The practice good skin junction 5 of batter into the preheated oven, over the fire 210 ℃, under fire 180 ℃ bake for about 8 minutes until the cake after the body inflated to open the valve, adjourned bake for about 4 minutes to the surface of a dry crisp is complete.

● What almonds TPT yes? TPT is almond almond powder 125 g + 125 grams of pure sugar. Almond flour must be sifted almond powder after coarse sieve out, just take part powdered sugar mixed with fine powder of pure.