Red velvet macaron, French style, vanilla taste, fresh and pleasant.

Details of ingredients

Main materials
  • almond powder 53g
  • Powdered sugar 53g
  • egg white 45g
  • berry sugar 45g
  • Red velvet liquid A few drops
  • lemon juice A few drops
  • White chocolate 80g
  • unsalted butter 20 g
  • RUM A few drops
  • sweet taste flavor
  • baking workmanship
  • Hours time consuming
  • senior difficulty

Procedure of red velvet macaron

  • one
    First, we make chocolate Gannashi, melt 80g white chocolate (32% content), 20g light cream, and heat insulation water.
  • two
    Add a few drops of rum and stir well.
  • three
    Gannashi put it in a bowl, cover the surface with plastic wrap to prevent the surface from drying, and refrigerate it for 6 hours.
  • four
    Sift 53g almond powder and 53g sugar powder.
  • five
    Mix well and set aside for future use.
  • six
    Take 45g of egg white, add a few drops of lemon juice, and blow it first to make big fish eye blisters.
  • seven
    Add 45g of fine granulated sugar in three times, and stir it in coarse, medium and fine bubbles.
  • eight
    After 8 minutes of foaming, add a few drops of red velvet liquid and continue to send.
  • nine
    Whisk until it foams for 9 minutes, which is firm, and the egg white will not pour in the basin.
  • ten
    Pour in half of the flour first, and mix well with the method of cutting and turning.
  • eleven
    Add the other half of the flour and continue to stir evenly.
  • twelve
    Then press and mix the batter evenly on the basin wall with a relatively light technique, evenly defoaming, and then put the batter together for about 3 times.
  • thirteen
    Lift the scraper, the paste will slip down like a ribbon, and the traces of paste will disappear slowly for at least 10 seconds.
  • fourteen
    Put the batter into a decorative bag, and then squeeze it evenly onto the baking tray.
  • fifteen
    Tap the bottom of the baking pan a few times to spread the batter evenly.
  • sixteen
    Use a toothpick to prick the big bubbles.
  • seventeen
    Put it under the air conditioner for 40-50 minutes. Until it is completely free from touch and has a thin shell.
  • eighteen
    Preheat the oven at 140 ℃ 10 minutes in advance, turn on the blowing function, and bake the middle layer for 20 minutes.
  • nineteen
    After baking, take it out and let it cool before demoulding.
  • twenty
    First, match the right size.
  • twenty-one
    Refrigerated chocolate Gannashi sauce, take it out and put it into a decorative bag.
  • twenty-two
    Squeeze the Ganesh sauce.
  • twenty-three
    Just put it together.
  • twenty-four
    Red velvet macaron, complete O
  • twenty-five
    The newly prepared Makaron shell will be a little hard. After a day of cold storage, the shell will feel more crisp after moisture regain.
  • twenty-six
    Crispy outside and crisp inside, rich in taste, small and delicate.
  • twenty-seven
    Gannashi melts in the mouth, sweet but not greasy.

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