1. First make almond biscuits, mix almond powder and powdered sugar (preferably pure powdered sugar without starch) and sieve, set aside
2. Add 55 grams of protein to the sieved powder in step 1, press and stir the mixture into a paste with a spatula, and seal the plastic wrap for later use
3. Pour the remaining 56 grams of egg whites into an oil-free and water-free egg beater, squeeze a few drops of lemon juice, add egg whites, whip the egg whites at low speed with egg pumps, until there are no clumps of protein powder; beat the egg whites To a fine foam shape, add 50 grams of caster sugar, beat the egg whites to about 7 to distribute, set aside
4. Next, boil the sugar water, mix 100 g of caster sugar and 33 g of water in a small compound pan, cook the syrup to 118 degrees over medium and low heat (while boiling the syrup, continue to beat the egg whites in step 3 at low speed) ), pour the cooked sugar and water into the egg whites 4-5 times, and continue to beat the egg whites, beat the meringue to room temperature, let it cool before use
5. First take 1/3 of the meringue and the mixture of step 2 and mix well (stir vigorously, don’t worry about defoaming). After mixing, add 1/3 of the meringue. Add the frost, quickly stir the batter to make the mixture completely fuse, fill the batter into the piping bag, squeeze it into the baking tray with glass fiber baking mat, shake the baking tray gently, pick out the bubbles, and dry until the surface of the batter is formed shell
6. Preheat the oven up and down to 150 degrees, hot air mode, bake the middle layer of the oven for 12-15 minutes, take it out and let it cool and demould
7. Dissolve the edible gold powder in a little water (except for the portion of the formula), use a brush to brush the gold powder on the surface of the macarons, and send them into the oven preheated to 100 degrees to dry for about 5 minutes. The dried macarons Take it out and let it cool and put it in a sealed box
8. Next, make durian custard sauce. Pour 15 grams of fine sugar, low powder and cornstarch into the egg yolks, and beat the egg yolks with egg yolks until there are no powder agglomerates.
9. Pour the milk and whipped cream into the milk pan, bring the mixture to a boil on medium and low heat, remove from the heat immediately after boiling, pour into the egg yolk paste in step 8, and continuously beat the egg yolk paste to prevent the egg yolk from solidifying when heated
10. Re-temper the mixture in step 9 on medium and low heat until the mixture becomes thick and remove from the heat; add the durian pulp, beat the mixture with a cooking stick, re-temper to boil, and add the soaked gelatin slices after removing the heat , Stir well. After cooling, fill it with macarons, put it in the refrigerator to absorb moisture for 2-3 days, ready to eat
11. Finished picture
Tips:1. The actual baking temperature depends on your own oven.
2. The filling is soft. It is recommended to put it in a flat plate after filling it, and then put it into a buckle box to absorb moisture.
