Christmas Snowflake Macarons

Name: Christmas Snowflake Macarons
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g Almond powder; 45g Powdered sugar; 17g Egg white 1; 7g Caster sugar; 17g Egg white 2; 1g Protein powder; 11g Shimizu; Some Cranberry Chocolate Filling; Some Icing; 3 drops Red pigment

by Greedy cat vip who loves life

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

During the Christmas season, the red and green colors of Christmas are everywhere, and I see my eyes full of joy. I made a big red macaron, and I thought about joining in the fun. The macaron painted with snowflakes was amazing~~ The macaron mold made by the chef was used, it was completely non-sticky, the shape was consistent, and the skirt was very delicate~ great Used, the amount here is for one plate, 2 more. The cranberry chocolate filling is made with 100 grams of dried cranberries, 100 grams of water, 10 rum, simmered into a slurry, and 80 grams of chocolate are added to melt, then put in half a soft gelatin slice, mix well and put it Put it in a piping bag and refrigerate for 4 hours before use

Christmas Snowflake Macarons

1. Almond powder and powdered sugar are mixed and sifted

2. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

3. Egg white 2 add egg white powder and 7 grams of caster sugar

4. Use a whisk until a short right angle appears

5. 37 grams of caster sugar with 11 grams of water

6. Simmer slowly to 118 degrees

7. Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater each time.

8. Mix the tpt and egg white with a silicone knife

9. Take 1/3 of the meringue and pour it into the almond paste

10. Press and mix evenly, add 3 drops of red pigment, and mix well

11. Add 1/3 of the meringue to the almond paste, cut and mix evenly

12. Add the last 1/3 of the meringue, cut and mix evenly, and put it in a piping bag

13. Vertically squeeze a uniform round shape on the Macaron mold of Xuechu. After squeezing, shake the bottom plate two or three lightly, and use a toothpick to pick out some large bubbles

14. Preheat the oven at 70 degrees and turn off the electricity, put the macarons in the middle and lower layer, and close the oven door for about 15 minutes to dry the skins