Macaroon 1: Beth's 6 tips(French macaroon) 1. 篩 杏仁粉糖粉混合物 2. 蛋白打發(蛋白要室溫) 3. 色素 4. Under mix->裂 over mix->無邊 5. Parchment paper: 6. Pipe out 1" mounds: bang! Bang! 7: sit out for drying 30 min (o.w. Flat out) 2:French macaroon 1cup sugar 3/4 cup almond 2 egg whites 4 tbsp sugar(1 at a time) Mix Bang 325F Very top or very bottom 300F(8min),flip and bake 8min 3: Chocolate macaroon 180g 糖粉(玉米粉是原料之一) 100 g 杏仁粉 (processor 2 min 混合物,然後過篩) 100g aged egg whites (24 hr up to 5 days) Then 2 hours before out to room temperature 1/2" tip |