Panda Macaron

Name: Panda Macaron
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g Egg white; 45g Almond powder; 45g Powdered sugar; 32g granulated sugar; A few drops melanin; Some Red bean paste

by Shredded Potato Burrito

4.7 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

This panda macaron should be relatively thick when turning the batter, don't mix it into a streamer shape, so that it can become a bulging state.

Every snack has love in it, just like it.

Ingredients

Panda Macaron

1. Sift the powdered sugar and almond powder together

2. The meringue and sugar are added to the fine sugar in portions to beat until hard foaming

3. Put in the mixed and sieved powder, you don't need to pour it in three times, it's all there, and mix it evenly by cutting and mixing

4. It looks rough when you first mix it, and the gloss of paint will appear after a while. If you like thick macarons, mix the batter to be relatively thick, and if you like thin ones, mix it into a streamer.

5. Take a quarter of the mixed batter, add melanin, and mix well

6. Squeeze two kinds of batter into the piping bag

7. Squeeze out an inverted apple shape, squeeze the panda’s ears, eyes, and tail. It can be a little smaller. Don’t crowd it. Let air dry for half an hour and crust.

8. Put it in the preheated oven, middle level, 130 degrees, 18 minutes

9. After roasting, turn off the heat, open the door, cool down and take it out.

10. Take it off and flip it, it’s flat

11. Thick, very good, just add the stuffing you like

12. Cute, fun, and grow a bunch of red pandas.

Tips:
After the macarons are baked, first open the door, let the temperature go down, take out the baking tray after 2 to 3 minutes, and wait for the macarons to cool down before removing.