Name: #柏翠大赛#macaron without Pigment
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Almond powder; 100g Powdered sugar; 36 Egg white 1; 36 Egg white 2; 2g Protein powder; 5g Black cocoa powder; 15g Caster sugar 1; 85g Caster sugar 2; 30g Plain Water; 100g milk; 2 pcs yolk; 150g butter

#柏翠大赛#macaron without Pigment

1. 100 grams of sugar + water and low heat to 118 degrees

2. After beating 1 egg white until coarsely soaked, add fine sugar 1 and egg white powder in three times

3. Use a whisk until a short right angle appears

4. Pour the cooked sugar and water 5-6 times into the beaten egg whites and beat at high speed

5. Add the meringue with sugar water and beat it until hard chicken tail shape

6. Sift the almond powder, icing sugar and black cocoa powder and mix well

7. Add egg white 2 and mix well

8. Add egg white 2 and mix well

9. Take one third of the meringue and mix evenly

10. Use cutting and mixing for the last time until the batter falls in a streamer shape

11. Put it into a piping bag and squeeze out on the fiber cloth

12. Dry until the epidermis does not touch your hands

13. Put it in the lower middle of the oven at 165 degrees for 13 minutes.

14. After cooling, pair 2 macaron shells

15. Beat 2 egg yolks, add 100g of milk, boil on low heat and turn off the heat to cool

16. Butter softened and sent smoothly

17. Add the egg custard to the butter three times and beat evenly

18. Put it in a piping bag and squeeze it on a slice of macaron

19. Cover with another piece and keep it tightly sealed.

Tips:
1. The meringue must be beaten to the shape of a chicken tail. If it is not hard, it will be poured over again.
2. The humidity of the air should be around 60%. If it is too humid, please open a dehumidifier.
3. After baking, put it on the net and let it cool before taking the macaron. If it is not hot, it will break the macaron shell.