Love Macaron-tanabata is Sweet to The Bones
1.
Prepare all ingredients in advance
2.
Add egg white and toner to TPT
3.
Mix all the ingredients in step 2 well
4.
Add fine sugar and egg white powder to the egg whites and beat them to a stiff foaming state
5.
Fine sugar, add water and cook to 118 degrees
6.
Whisk the egg whites at high speed, and slowly pour in the sugar water, until the hard foaming state as shown in the picture
7.
Take one third of the egg white and pour it into step 3 and mix well. Don't worry about stirring and defoaming (the stirring method is optional)
8.
Then pour in the remaining egg whites and use the cutting and mixing method when mixing, taking care to avoid defoaming
9.
The mixed macaron cake batter is in the shape of a streamer as shown in the figure.
10.
Fill the piping bag with No. 10 piping mouth, and then load the biscuit paste
11.
Spread tarp on the baking tray and squeeze out a heart shape
12.
Air-dry the surface of the pie crust at room temperature, touch it lightly with your hands, and just keep your hands free
13.
Give it to a preheated oven at 160 degrees in advance, and bake up and down for 16 minutes
14.
Whipped cream and coffee powder, heat and boil
15.
Add all the chocolate in one go and stir slowly with a spatula until the chocolate is completely melted
16.
After step 15 is completely melted, put it in cold storage, after solidification, take it out and put it in a piping bag
17.
Use edible color pen to draw the desired pattern on the body of the macaron, squeeze it into the filling, mix the gold powder with rum on the surface, and just brush it on.
18.
Sweet but not greasy love macarons are ready
Tips:
It is very important to make macarons to beat the egg whites. The freshly beaten egg whites are in a hard foaming state. Lift the whisk to form upright sharp corners, but the egg whites will become soft if left at room temperature for too long, so don’t beat them well. The egg whites have been parked for too long. Another is that macarons must be dried, that is, the squeezed macarons need to be baked at room temperature or in the oven until the skin is not sticky. I personally are used to drying the crust at room temperature, because It’s easy to dry the skin in the oven because it is taken out of the oven, the temperature drops sharply, and the baking heats up again. It is easy to hollow. If you have two ovens at home, you can use this method, one uses 50 degrees for drying and the other uses 160 degrees for baking. Baking temperature, 160-165 degrees is the best state for me, because the temperature difference of each oven is different, so it needs to be adjusted appropriately
