Little Yellow Duck Macaron
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.
Add 37 grams of caster sugar to 11 grams of water and 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.
Drop in the pigment and mix well, take 1/3 of the meringue and pour into the almond paste
9.
Press and mix with a spatula to defoam evenly
10.
Add 1/3 of the meringue, cut and mix evenly, don’t over-defoaming at this step, so you don’t need to press and mix
11.
Add the remaining 1/3 of the meringue, gently chop and mix evenly
12.
Put them into two piping bags, one small is used to squeeze the wings and feet of the little yellow duck
13.
Squeeze out the shape of a little yellow duck, shake out big bubbles, pick out the bubbles that break the epidermis
14.
You can put it on the middle and lower layer after touching your hands without sticking your hands. Turn the upper and lower tubes of the oven to 130 degrees for 16 minutes.
15.
After baking, let cool thoroughly and demould
16.
Not hollow, use icing to draw its mouth, feet, and eyes. After it's dry, add passion fruit filling, seal it, and enjoy it overnight.
