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rose 马卡龙. For the first time, I s0ded in making a super difficult elegant and beautiful French dessert - 马卡龙! I have seen too many failed works on the Internet, and I have been apprehensive when I do them. The result is 马卡龙 The roasted height and skirt are so beautiful😍, and it is really delicious, crispy on the outside and soft on the inside, the aroma of roses and almonds is very advanced, and the Swiss buttercream inside is also fragrant, smooth and super delicious, so happy😊 😊 🍰 I used the recipe from Amanda's Little Kitchen Rose 马卡龙. 🍰5 tips: 1️⃣Newbies are best to buy the special silicone pad for 马卡龙, which is much more convenient to control the amount of batter and demould. 2️⃣ Make 马卡龙 shell egg whites and almond flour and stir until the batter is stirred up with a spatula, and the batter can fall continuously and slowly. 3️⃣ When drying 马卡龙, it is best to turn on the fan. I left it in the window for 1 hour and it did not dry. After turning on the fan for about half an hour, a soft shell was formed, and it was ready to bake. 4️⃣ stripping pad of silica gel to light when some of the silicone pad gently bending out 马卡龙, not hand to pull 马卡龙, or very easy to crush 马卡龙. 5️⃣ The egg whites I used for the skin were placed in a bowl, covered with plastic wrap, and kept in the refrigerator for 24 hours before making. There is no definite answer online as to whether this method works. I haven't tried making it directly with egg whites.
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yami_featured_image 玫瑰马卡龙。我竟然第一次就做成功了超高难度的优雅美丽的法式甜点——马卡龙！ 网上看了太多失败作品，做的时候一直忐忑。结果马卡龙烤出的高度、裙边都好美😍，而且真的非常好吃，外酥内柔，玫瑰和杏仁的香气很高级，里面的瑞士奶油霜也香浓柔滑超好吃，太开心了😊😊 🍰我用的是Amanda的小厨房玫瑰马卡龙的配方。 🍰5个小技巧： 1️⃣新手最好买马卡龙专用的硅胶垫，控制面糊的量和脱模都方便很多。 2️⃣做马卡龙外壳的蛋白和杏仁粉搅拌到用刮刀挑起面糊，面糊可以连续缓慢落下即可。 3️⃣晾干马卡龙的时候最好开风扇，我在窗口放了1小时都没干，开风扇大概半个多小时就形成了一层软壳，可以烤了。 4️⃣硅胶垫脱模时要轻一些，把硅胶垫弯曲轻轻脱离马卡龙，不要用手去抠马卡龙，不然很容易捏碎马卡龙。 5️⃣我做外皮用的蛋白是放在碗里，盖保鲜膜在冰箱冷藏24小时之后才做的。对这个方法有没有用网上没有确定的答案。我暂时没试过直接用蛋白做的。