Chicken Macarons
1.
First, make the filling, white chocolate, cream, and butter melted in water and add the crushed cranberry puree. The last piece of soaked gelatin is mixed.
2.
Put it in a piping bag and put it in the refrigerator until it is solidified and ready for filling.
3.
Sift the powdered sugar and almond powder together.
4.
Add 40 grams of fine sugar to the egg white three times to beat hard hair, that is, the meringue has swelling power and gloss and fineness.
5.
Stir in the mixed powder three times, taking care not to defoam by turning over.
6.
Add a little yellow pigment while adding the powder for the last time. In the mixed state, put it into a piping bag.
7.
Squeeze it vertically into the macaron mold.
8.
The oven is only heated with hot air at 50 degrees, and the skins are dried for about 15 minutes.
9.
The fingers do not touch the hands at all, and the epidermis is slightly crusty to dry.
10.
At this time, do not need to leave the oven, set the upper and lower fire to 145 degrees, and bake the middle layer of the oven for 15 minutes.
11.
When it's cold, take it off gently, and the skirt is more satisfied.
12.
Not hollow, the French style is not very sweet.
13.
The icing is divided into black and red to draw the expression of the chicken.
14.
Happy and warm little chicken.
Tips:
You can make any fillings you like.
The drying time and temperature are based on your own oven conditions. In short, drying is very important and must be done in place.
