Pink Pony
1.
Sift the almond powder and powdered sugar in the TPT and put them in the morning egg bowl.
2.
Add 3 teaspoons of red DR toner and mix well.
3.
Put 20 grams of egg white in TPT.
4.
Mix well with a spatula, cover with plastic wrap and set aside.
5.
Mix 9 grams of caster sugar and 1 gram of protein powder in the egg white whipping ingredients.
6.
Add 22 grams of egg whites in the beaten egg whites to the mixed fine sugar and egg white powder. Send to small sharp corners.
7.
Pour 15 grams of water and 46 grams of caster sugar in the sugar water ingredients into a small pot and heat to 118 degrees.
8.
Beat the whisk to the highest gear, slowly pour the boiled sugar water into the beaten egg whites, and use a whisk while pouring. After mixing well, beat for about 2 minutes, and lift the beater head into an olecranon shape.
9.
Take one-third of the protein paste and mix with TPT. The first time you mix it, press and mix it evenly.
10.
Add another third of the egg white paste, being careful not to apply too much force this time, just stir evenly.
11.
Add the last one-third of the egg white paste, cut and stir evenly until it becomes a streamer.
12.
Put the mixed macaron paste into a piping bag.
13.
Evenly squeeze it on the Yangchen Macarons baking tray, pick up the baking tray and pat the bottom with your hands a few times to shake out bubbles.
14.
The small bubbles on the surface are punctured with a toothpick, and the squeezed macarons should be allowed to dry for about 30 minutes according to the environment. At this time, turn the oven to 160 degrees for preheating.
15.
To make the filling: Put the softened cream cheese and butter in the egg-beating bowl in the morning, add powdered sugar, and beat until fluffy. Friends who like more fillings can double it.
16.
Put the finished stuffing into a piping bag for later use.
17.
The dried macaron will not stick to your hands if you touch it lightly with your fingers. Put it in the middle of the oven and heat it up and down at 160 degrees for about 16 minutes. Let it cool and squeeze the filling to complete it.
Tips:
1. If there is no DR toner, pigment can be used, but the effect of toner will be better.
2. The filling can be adjusted according to the taste you like. The cooked macaron will be better if it is sealed and refrigerated overnight.
3. It is not necessary to put protein powder if using aged protein.
4. The temperature of the boiled sugar water should be determined according to the humidity of the production environment, but the temperature cannot be lower than 114 degrees, and the humidity can be increased to 119-120 degrees.
5. Before baking macarons, it is best to preheat the oven for 30 minutes, so that the temperature of the oven will be more stable.
6. Each oven has a different temper, so the temperature and time are for reference only.
