Passion Fruit White Chocolate Macaron
1.
Prepare the materials used.
2.
Sift the powdered sugar and almond powder from the TPT part and mix well. Add the toner to the egg whites, mix well, add in and cover with powder for later use.
3.
Boil the sugar water before preparing the meringue, put the sugar and water in the milk pan, set the thermometer to 120 degrees, and start heating.
4.
When the sugar water is boiled to about 80 degrees, put the egg whites in the meringue in the silicone cup, add the sugar and protein powder in three times to beat until the hard foaming state.
5.
Then pour the freshly cooked sugar water slowly and evenly into the meringue, and continue to use the maximum gear until the meringue has a hard foaming state with clear lines.
6.
Mix the powders, egg whites, and toners mixed in the TPT with a pressure mixing method to evenly shine. Add the meringue to the almond paste in 3 times, press more for the first time and mix well, and stir properly for the second time until it is evenly mixed. After adding it for the third time, mix briskly, and when the spatula pulls up the batter, it will fall down like a ribbon.
7.
Pour the batter into a piping bag with a round mouth, and squeeze out a round cake evenly on the baking tray with a tarp. 2 After all the baking trays are squeezed out, let them dry until the surface forms a soft shell that does not stick to your hands, about 5-10 minutes.
8.
Couss CO-660A player-class double-layer oven, select the hot air mode in advance, preheat at 180 degrees for more than 10 minutes, put in 2 baking pans at the same time, adjust the temperature to 165 degrees, and bake for about 5 minutes. When the skirt reaches its highest state and begins to fall, adjust the temperature to 145 degrees and continue to bake for 6-10 minutes.
9.
After baking, place the macaron on a grid to cool it down, and remove it from the tarp after it has cooled down. The shell is crispy on the outside and waxy on the inside.
10.
To make the filling: add passion fruit puree to a milk pan, simmer until thick (reduce by half) on low heat, add glucose syrup and mix well, let it cool to about 40 degrees for use.
11.
Melt the white chocolate in hot water at 60 degrees, add the cooled passion fruit puree, stir evenly, add the light cream, mix until it is smooth, cover it, and let it stand until it is thick and can be filled.
12.
Put the prepared filling into the piping bag with the round flower mouth, squeeze it evenly in the middle of the macaron shell, and then cover with another piece. The beautiful macaron is ready.
Tips:
1. If the almond flour used in the material is sieve-free, there is no need to sieve it again.
2. The amount of protein in TPT is a reference value, first add the minimum amount, increase or decrease appropriately according to the situation, and it will be in a moist state after mixing.
3. When whisking the meringue, the power of the whisk must be sufficient to make it easier to beat the hard foam. Generally, the meringue in the silicone cup will be easily diluted when it is below 40 degrees Celsius, so be careful.
4. When mixing TPT and meringue, the first two times of mixing are added to increase the pressure. You can judge whether the mixing is uniform by the uniform fusion of the color. The third mixing method should be brisk to avoid defoaming.
5. When squeezing macaron, the flower mouth should be vertically about 1cm away from the baking pan, and the squeezing force should be even, and the final batter is beautiful.
6. Use toothpicks to puncture the large bubbles on the surface of the noodles and then dry the skin. When the weather is dry, the skin is fast, when the weather is humid, the skin is slow. Generally, it should not exceed 30 minutes, so as to avoid a large amount of batter defoaming, which will affect the baked product. .
7. Macarons have high requirements on temperature, so they also have high requirements on the oven. Generally, they must be preheated in advance to ensure a stable temperature.
8. Place the prepared macarons in the refrigerator overnight in an airtight container, which tastes the best.
9. The baking temperature and time are for participation only, please adjust appropriately according to the actual situation.
