1. First, I marked the heart on the oil paper. I took the cookie mold to mark the heart. The size can be set by yourself, but according to experience, the smaller the higher the success rate. Then put the peach heart-filled oil on the bottom, put another piece of oil paper on top, and squeeze macarons on top later.
2. Begin to sift almond powder, powdered sugar, dry and mix well. Note that the amount of almond powder and powdered sugar I mentioned is the amount after sieving~!
3. Separate the egg white and egg yolk, because we only need the egg white, the egg yolk can be sealed and stored in the freezer. Beat the egg whites and pour the sugar in three times. When the mixture is about 80%, add the food coloring and stir until stiff foaming.
4. That's the state in which the egg white can stand up like this.
5. Pour one-third of the egg white into the almond flour and powdered sugar and mix well.
6. Then pour in all the remaining egg whites. This time, stir gently from the bottom to the top as much as possible, and be careful of the foam and defoaming of the egg whites. It was poured into the mounting tape and began to squeeze the heart shape into the oil paper.
7. Squeeze the oiled paper with the root of the mounting picture vertically, extrude a large circle on the wide part above the heart, just like making a round macaron, and then reduce the grip strength down to reduce the amount of extrusion to complete the heart The narrow part at the bottom can also be drawn like this to complete the heart.
8. Regardless of the method, the most important thing is that the thickness of the extruded batter is uniform.
9. Finally, shake the bakeware to the table a few times to allow the air inside to escape, let it dry for 10 minutes, and put it in the oven preheated to 150 degrees to bake for about 10-12 minutes.
10. Use this time to make the vanilla sauce, cut the vanilla, and hang out the seeds inside.
11. Stir 30g cream and cornstarch evenly and set aside. Put the vanilla seeds and the remaining vanilla root into a pot with 70g of cream and sugar, turn on a low heat, boil until it starts to boil, then take it out of the pot and pour it into a bowl.
12. Stir it with the starch cream, then add the diced white chocolate, stir well, and finally pour in the butter that has softened at room temperature, stir well and seal it, put it in the refrigerator for more than 3 hours until the vanilla sauce solidifies.
13. Finally, squeeze the sauce on a macaron biscuit, and cover it with another, the peach heart macaron is finished~!
14. Prepared peach heart vanilla macaron~
15. By the way, juju used the same method to make a slightly larger peach heart macaron, put some whipped cream and raspberries in the middle to make a small macaron cake~ you can also try it~
16. The finished mini macaron cake~~
