Macaroon

Macaroon

 

1: Beth's 6 tips(French macaroon)

1. 筛 杏仁粉糖粉混合物

2. 蛋白打发（蛋白要室温）

3. 色素

4. Under mix->裂 over mix->无边

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

 

Joy of baking.com

180g 糖粉（玉米粉是原料之一）

100 g 杏仁粉

（processor 2 min 混合物，然后过筛）

100g aged egg whites (24 hr up to 5 days)

Then 2 hours before out to room temperature

1/2" tip