1. Sift the red beetroot powder and add it to the TPT powder
2. Add 19 grams of egg whites and mix well with a spatula
3. Add 0.5 g of protein powder to 19 grams of egg white
4. Beat with a whisk until stiff foaming
5. Put water and granulated sugar into the milk pot, and turn it to 118 degrees to turn off the heat.
6. Slowly pour the sugar water into the beaten egg whites, and beat with a whisk while pouring until the meringue drops to about 40 degrees.
7. Add three times to the TPT batter and mix it vigorously for the first time
8. For the second time, add the meringue after mixing well and add the meringue for the third time. Lift up the batter to fall in a ribbon shape (see http://home.meishichina.com/recipe-331457.html for this step)
9. Put the batter into the piping bag
10. Extrude a round shape on the bakeware, squeeze it and shake the bakeware a few times, then use a toothpick to pick out the air bubbles and place them in a ventilated place to dry naturally. The time varies according to the degree of skinning. You can press it lightly with your fingertips. Dip your hand, the soft shell will do (forget to take this step, see http://home.meishichina.com/recipe-331457.html)
11. Preheat the oven to 160 degrees, put it in a baking tray, and bake for 14 minutes. This is the state of the skirt when it is baked for 5 minutes
12. Baked Macaron Cake Shell
13. Stuffing making
14. Filling production: heat the whipped cream on a small fire until small bubbles are formed
15. Add dark chocolate and stir to melt, I used Dove dark chocolate
16. After stirring, put it to hand temperature
17. Then put the chocolate filling in the piping bag and put it in the refrigerator for half an hour
18. Cut a small mouth and squeeze the chocolate filling on the macarons
19. After adding the stuffing, put another piece of macaron and squeeze it tightly
20. Finished picture
21. Finished picture
22. Finished picture
23. Finished picture
Tips:1. Sift almond powder and powdered sugar.
2. When boiling sugar water, you must use a thermometer to test the temperature, generally boil it to 118
3. When squeezing the batter, the force should be even, and the size of the squeeze should be about the same. There should be a certain distance between each macaron, and after squeezing, you need to shake out the bubbles and use a toothpick to pick out the bubbles (I used macarons The macarons extruded from the mat are more even)
4. The drying time varies according to the degree of skin formation. You can press it lightly with your fingertips, without touching your hands, just a soft shell.
5. My baking temperature is 160 degrees. It is recommended to buy a thermometer to test the actual temperature of my oven (this temperature is for reference only)
6. The color of beetroot after roasting is orange
