Easy bear macaron

Easy bear macaron

Introduction:

"It's cute and easy. Makaron can't put it down without doing it once."

Production steps:

Step 1: prepare the material. If the almond powder is not fine enough, it needs to be grinded into fine powder in the grinder.

Step 2: mix almond powder + Cocoa powder + sugar powder and sift twice. (if the almond powder is not fine enough, it is difficult to sift at this time...)

Step 3: beat the protein with the egg beater, add the sugar in three times, and beat until it is dry and foamy, as shown in the picture: the protein stands up a small vertical sharp corner

Step 4: add the sifted powder mixture twice to the stirred protein

Step 5: use a rubber scraper to turn up or cut from the bottom, and keep stirring until the powder and protein are fully mixed. After that, put the protein paste into the flower mounting bag and squeeze it on the silica gel pad

Step 6: the silicone mat for easy bear makaron is purchased online. Because the silicone mat has the seller's logo, it is not necessary to take the photo of the silicone mat. The photo was taken when making traditional makaron. Squeeze the batter and let it dry in a well ventilated place. About two or three hours later, the surface contact does not stick to the hand. The time will be postponed on rainy and humid days

Step 7: bake at 180 ℃ for 6 minutes, makaron will appear skirt, then lower the temperature to 140 ℃ and continue to bake for about 20 minutes. Cool and store in a box.

Step 8: whisk 10g protein to the wet foaming stage, add sugar powder and stir well. If you think the sugar cream is too thick, add lemon juice to mix. Take half of it and put it into the flower mounting bag. Cut a small hole and draw the nose of the bear

Step 9: take the other half of the icing sugar, stick a little black food pigment with toothpick, stir it, put it into the flower mounting bag, and draw the eyes and nose of the bear

Step 10: dry after painting

Step 11: after air drying, touch the frosting to make it hard and put it into a small package.

Materials required:

Protein: one

Almond powder: 30g

Sugar powder: 65g

Fine granulated sugar: 15g

Cocoa powder: 5g

Lemon juice: a few drops

We can learn a lot from the experience of Ma Wenyi.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet