Name: [france] Sally Chicken Macarons
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Almond powder; 45g Powdered sugar; 1/4 teaspoon Egg white powder; 17g Protein 1; 17g Protein 2; 7g Caster sugar 1; 37g Caster sugar 2; 11g Shimizu; 2 drops Lemon yellow; 30g Dried cranberries; 1/2 bottle Rui O Cocktail; 20g Caster sugar; 80g dark chocolate

[france] Sally Chicken Macarons

1. Sift the almond flour and powdered sugar

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

3. Add egg white 2 protein powder and 7 grams of fine sugar, and use a whisk to beat until a short right angle appears.

4. 37 grams of caster sugar with 11 grams of water

5. Simmer slowly to 118 degrees

6. 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.

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

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

9. Press and mix evenly, add 3 drops of yellow pigment, and mix well

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

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

12. 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

13. 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