Piggy Lucky Bag Macaron
1.
Prepare all kinds of ingredients.
2.
Mix almond flour with powdered sugar and sift for later use.
3.
Draw a pattern of a lucky bag piglet on the paper, cut it out and use it as a template, as shown in the picture.
4.
Put the caster sugar and water in a small cup or saucepan, and boil the syrup.
5.
When the syrup is heated to about 100 degrees, add 10 grams of powdered sugar to the egg whites to beat. When the syrup is boiled to 118 degrees, the egg whites have just reached a rigid foaming state.
6.
Continue to beat the egg whites while slowly pour the cooked syrup into the egg whites in a thin thread, and continue to beat the egg whites to room temperature. At this time the meringue frosting is getting shiny and firm.
7.
Pour the meringue frosting into the mixture of powdered sugar and almond powder in two portions, stir gently, and then scrape evenly. Lifting the scraper at this time, the batter falls in a flake shape, the traces of the falling will not disappear quickly, the surface is shiny, and the tissue has no large holes.
8.
Divide the batter into three parts, add red and pink pigments to the two larger batters and mix thoroughly, and add yellow to the lesser batter and mix thoroughly.
9.
Put the three colors of batter into the round hole piping bag.
10.
Place the painted pattern under the oil cloth (or silicone pad), and extrude the pig’s head and lucky bag according to the pattern.
11.
Use pink to squeeze out the pig’s ears, yellow to squeeze out the rope of the lucky bag, and red to squeeze out the pig’s nostrils.
12.
Tap the bottom of the baking pan with your hands a few times. After shaking the pan, place the baking pan in the lower middle of the oven, set the temperature to 40 degrees, and dry the skins with hot air for about 10 minutes.
13.
Dry the batter until the surface of the batter is not sticky as shown in the figure.
14.
Put it in the middle layer of the preheated oven and bake for 12 minutes at 160 degrees. The time should be adjusted according to the actual oven temperature of different ovens, the size of macarons, etc.
15.
After finishing, put the tarp and macarons on the drying net to let cool. At the same time, put a little dark chocolate into the piping bag, melt it into a liquid state in a microwave oven on a low fire, and draw the character of blessing and facial features on the surface of the macaron.
16.
Draw the piggy pattern on the front in this way, don't paint the one on the back, set it aside and let it solidify.
17.
Next, make the filling: melt the dark chocolate in a microwave oven, add whipped cream and butter and stir to form a paste.
18.
Squeeze the filling on a slice of macarons.
19.
Just cover the front piece on it. The filling can also be adjusted to different tastes according to personal preference.
Tips:
1. Aged protein: Put the protein in a water-free and oil-free bowl, seal it with plastic wrap, poke a few small holes on the surface, and keep it in the refrigerator for about 5-7 days. If you think aging protein is troublesome, you can add a little protein powder to the fresh protein. In 73 grams of protein, add up to 4 grams of protein powder to avoid affecting the taste of the finished product.
2. When sieving almond flour, do not crush it to avoid oil.
3. The method of mixing meringue frosting and powder should be gentle, stir to make the egg white evenly wrap the powder, scrape and press to make the egg white properly defoam, in order to facilitate the crusting out of the skirt in the later period, and there is no big hole.
4. If it is made in large quantities, the food coloring used should preferably be toner, so as not to affect the overall formula by the moisture in the liquid coloring.
5. The vibration plate can make the almond flour particles settle properly, make the surface smoother and more beautiful, and also make the big bubbles float to the surface and break.
6. Drying can be done in a naturally ventilated environment. Generally, it will not stick to your hands after 20 minutes. If the air humidity is relatively high, you can use a hair dryer to move around 30 cm above the macarons, which takes about 10 minutes. If you use hot air in the oven, you should adjust the drying time as appropriate according to the wind speed of the ordinary oven or blast stove, usually 5-10 minutes.
