1. Sift almond flour and powdered sugar;
2. After mixing the TPT powder, add 37 grams of protein (1);
3. well mixed;
4. 37 grams of protein (2) add 0.5 grams of protein powder;
5. Beat with a whisk until hard foaming;
6. Put water and granulated sugar into the milk pot, and use a low heat to 118 degrees to turn off the heat;
7. 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;
8. Add it to the TPT batter three times;
9. The first time you can mix it vigorously, the second time use the method of turning, add the third time of meringue after mixing well, lift up the batter to fall in a ribbon shape;
10. Put the batter into a piping bag, squeeze out a round shape on the baking tray, shake the baking tray a few times after squeezing it, and then pick out the bubbles with a toothpick;
11. Place it in a ventilated place to dry naturally. The 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;
12. Preheat the oven to 160 degrees, put it in a baking tray, and bake for 14 minutes;
13. This is the state of the skirt when baked for 5 minutes;
14. After baking, take it out and let it cool, and then peel off the macaron after it has cooled completely;
15. Inset production: heat the whipped cream on a small fire until small bubbles are formed;
16. Add dark chocolate and stir to melt;
17. After stirring, put it in the refrigerator for 1 hour;
18. Put the chocolate filling in the piping bag and cut a small mouth;
19. Squeeze the chocolate filling on the macarons;
20. After adding the stuffing, put another piece of macaron and pinch it.
Tips:1. Almond powder and powdered sugar must be sieved.
2. When boiling sugar water, you must use a thermometer to test the temperature, generally boiling to 116 degrees to 120 degrees.
3. When squeezing the batter, the force should be even, the size of the squeeze should be about the same, the macarons should be separated by a certain distance, and after the squeeze, you need to shake out the bubbles and use the toothpick to pick out the bubbles. I ignored this step, no Use a toothpick to pick out the bubbles, and they were too close when they were squeezed, resulting in a few macarons in the end.
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, which is also the actual temperature of the oven. It is recommended to buy a thermometer to test the actual temperature of your own oven.
