1. First prepare the ingredients for making almond biscuits: 60 grams of almond powder mixed with 60 powdered sugar (the powdered sugar is best to use starch-free powdered sugar to prevent macarons from cracking), a few drops of lemon juice, and 45 grams of egg white (in full bloom) The egg white container must be oil-free and water-free), 30 grams of starch-free powdered sugar, and a little pink pigment
2. First, sift the mixture of 60 grams of almond flour and 60 grams of powdered sugar.
3. When the egg whites are whipped to the fish-eye bubble state, add 10 grams of the 30 grams of powdered sugar to the egg whites. When the egg whites are white, thick, fine and grainy, add 10 grams of powdered sugar. Hooked state), add the remaining powdered sugar, beat the egg whites to a stiff foaming state (small upright corners)
4. Apply the pink pigment to the tip of the spatula, add the sieved almond powder and powdered sugar mixture to the meringue in two portions to ensure that the first mixing is even; the powder and the meringue are completely mixed before adding the next powder
5. Stir the macaron batter by cutting and mixing. When the batter is ribbon-like; when it can flow down slowly, it means that the mixing is complete
6. Put the round mouth piping mouth into the piping bag, fill in the macaron batter, and squeeze it into the macaron baking mat (remember, the macaron batter will expand outside, don’t squeeze it too full to prevent overflow)
7. Gently shake the baking pan a few times to shake out the big bubbles in the batter. Use a toothpick or needle to break the small bubbles floating on the surface
8. Dry the macaron batter until the surface of the macaron is not sticky, indicating that it can be baked in the oven (the macaron tanning time will not be too short, it takes about 1-1.5 hours, depending on the weather)
9. The oven is preheated, 210 degrees high and 190 degrees low, hot air mode. Insert an empty baking pan in the lower layer of the preheated oven, and bake the middle layer of the macarons batter oven for 2-3 minutes. When the batter appears skirted, immediately turn the heat to 130 degrees and insert the lower baking pan into the oven. The upper layer, cut off the heat, avoid the macaron batter from coloring, bake for about 11 minutes, take it out and let it cool off the mold
10. Prepare to make raspberry mirror; first put 5 grams of gelatin slices in cold water and soak softly
11. Mix 40 grams of RIO peach cocktail with 10 grams of white rum, add 5 grams of caster sugar, and heat to about 40 degrees
12. Add the soaked gelatin tablets to the RIO and white rum mixture
13. Put the washed raspberries into the mirror liquid one by one, take it out, and put it in the refrigerator
14. The surface of the refrigerated raspberry will have a brighter mirror surface
15. Then make the raspberry filling part, melt the white chocolate in water (cover the melted white chocolate with plastic wrap to prevent water vapor from entering the white chocolate), dip a little white chocolate with chopsticks, and place it in the middle of the almond biscuits. Stick the rose petals, mix the remaining white chocolate with the softened unsalted butter, add 40 grams of raspberry red wine sauce and 5 grams of caster sugar, mix well, and you can make the raspberry white chocolate filling
16. Fill the macaron with the raspberry white chocolate filling, add the raspberry, squeeze a little filling, close the macaron, finish
17. Finished picture
18. Finished picture
Tips:1. The formula of raspberry red wine sauce: add 1 teaspoon of cinnamon powder, 25 grams of caster sugar, 1 tablespoon of RIO peach cocktail to 100 grams of red wine, add 100 grams of raspberries, and heat at 70-80 degrees to bring 1 large Spoon cornstarch dissolved in water and added, and the jam is ready to be thickened.
2. After making the macarons, they should absorb moisture and freeze overnight, and it is best to eat them the next day.
3. Choose edible roses instead of decorative roses.
4. The actual baking temperature depends on your own oven.
