Burger Macarons
1.
Sift the powdered sugar and almond powder, add the toner, and mix well
2.
After mixing well, dig a hole in the middle.
3.
The aged protein in the TPT is taken out and weighed.
4.
Pour into the pit just dug and cover the egg whites with the surrounding powder
5.
First use a spatula to gently stir, after a little mixing, press harder. Until fully stirred evenly. Because the hamburger macarons have 26 grams of protein less than the traditional Macron's 33 grams, this step will be more laborious. cut! wipe! You can press it. After mixing well, cover with plastic wrap. Go for meringue.
6.
The egg whites in the meringue portion. That is protein B. Add protein powder and beat.
7.
While beating the egg whites, boil the sugar water.
8.
Some ingredients in syrup. That is, water and sugar, put them in the pot. Put the probe of the thermometer into the pot. Boil the sugar water to 118 degrees, do not stir when boiling the sugar water, so as not to return to the sand. If the weather is humid, the problem of sugar water can be raised to 119-120 degrees.
9.
The temperature of the sugar water reaches 118 degrees. Add to the beaten egg whites in portions and pour while beating. This one really can't take pictures. There are a few questions to remind you. First, you must pour the sugar water little by little when you pour it. Second, don’t pour the sugar water on the wall of the container or on the mixing head of the whisk. Third, don’t put the sugar water on the air outlet of the whisk. container. After pouring everything, continue to beat until the temperature of the meringue is slightly higher than the hand temperature, stop whipping. Just lift the small hook.
10.
The meringue was added to the TPT in three batches. After adding it for the first time, stir well, a little harder, press and mix, or wipe to let it defoam.
11.
Stir for the second time, slightly lighter, toss and press lightly. Don't use force like the first time
12.
Be extra careful after adding meringue for the third time! Tilt the container so that the batter is near the bottom of the container. The spatula is loaded with batter and placed at a height to let it flow down freely. repeatedly. When no meringue can be seen, pull up the spatula, the batter can be overlapped in a ribbon shape and put into a piping bag.
13.
Squeeze in the baking tray, don't squeeze too much, leave a certain amount of space, so as not to hold hands.
14.
After squeezing, let the skin dry for 30 minutes. When the fingers don’t stick to your hands, you can bake them. Oven at 160 degrees for 10 to 12 minutes. The specific temperature is operated according to the temper of the oven. Sticky bottom indicates that the baking time is not enough, cracked shell indicates that the temperature is too high, etc. To judge whether it is cooked, you can gently push the top of the macarons when they are almost cooked, and the bottom of the macarons will be cooked without shaking.
15.
After spreading cool, squeeze into the filling, seal and refrigerate to regain moisture. Store refrigerated for about 5 days. Freezing can be stored for about 2 months. Put it in the refrigerator before eating and thaw naturally.
Tips:
1. Almond flour must be ultra-fine. And be sure to use it after sieving.
2. For the powdered sugar in TPT, choose pure powdered sugar without starch.
3. It is recommended to choose toner, I use DR water-soluble toner.
4. Regarding drying the skin, it must be dried until it is lightly touched.
5. Regarding protein powder, it is not recommended to omit it, add 1 g in winter and 2.5 g in summer.
6. It is recommended to use aged protein for protein. The operation is very simple. Put the egg white in a container, cover it with plastic wrap, puncture a few holes and put it in the refrigerator for 3 to 5 days. Take it out to warm up when used.
7. When your sugar water is poured, the temperature of the meringue must not be lower than 40 degrees, otherwise it will become thinner and thinner.
8. Don't dry the skin for too long, it will be hollow after a long time
