Raspberry Macaron (french Style)
1.
Sift the powdered sugar and almond powder and mix for later use
2.
Put the egg whites and protein powder into the basin and stir at high speed until foaming
3.
Then in step 2 add white sugar in portions
4.
Continue to stir in step 3 until the meringue foams fully into peaks
5.
Pour 1 into step 4 and mix gently with a spatula, add raspberry berries and appropriate amount of red pigment, the batter becomes soft and fluffy
6.
Mix the batter with pressure mixing until the batter is sticky, smooth and shiny
7.
Put the batter into a piping bag with a 1cm diameter round piping nozzle, and evenly squeeze it into a baking pan covered with a high-temperature cloth, forming a 3.5cm diameter round
8.
Bake at 170/120℃ for about 10 minutes in the oven. After the skirt appears, change the temperature to 120/170℃ and bake for about 8 minutes.