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Ingredients-image size 9 pieces (3.5~4 cm dia)
1 egg white- large size (37g)
3 tablespoons suga r-37 g
1/2 cup -1/2 tablespoon of almond flour (46 g)
6 tablespoons of powdered sugar-46 g
Bake at 145 degrees Celsius/13 minutes (preheat to 160 degrees 10 minutes before baking)
After baking, let it cool completely and remove it from the Teflon sheet so that it falls off cleanly.
Making butter cream
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Drying- Normally, just hold it for about an hour.
The dough should not get on your hands when touched.
The time varies greatly depending on the temperature and humidity of the work room.
I dried it all morning and saw a place to bake in the afternoon.
I took a closer look at the final look of the dough mixing (stepping down).
Personally, I think this is the most important part.
Take a good look at both shape and speed. I think it will be helpful if you refer to it.
Normally, macaroons are baked at less than 150 degrees.
The exact time for each oven can be tested several times at around 150 degrees and 10 to 15 minutes. If the size is larger, it may take more time.
Ripening- Freshly baked macaroons are crispy on the outside and chewy inside, but not moist.
After filling the cream, the moisture in the cream penetrates into the macaron and becomes moist as time passes. (The reason for aging)
The exact ageing time depends on the condition of the macaron.
If you keep it in the refrigerator, it becomes more moist and then soggy.
So you can move it to the freezer if you want it to be moist.
On the other hand, macaroons that are slightly hard because of over-baking become soft after a few days of applying cream.