Sally Chick Macaron
1.
Almond powder and powdered sugar are mixed and sifted
2.
Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly
3.
Add egg white 2 protein powder and 7 grams of fine sugar, and use a whisk to beat until a short right angle appears.
4.
37 grams of caster sugar with 11 grams of water
5.
Simmer slowly to 118 degrees
6.
Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater each time.
7.
Mix the tpt and egg white with a silicone knife
8.
Take 1/3 of the meringue and pour it into the almond paste
9.
Press and mix evenly, add 3 drops of yellow pigment, and mix well
10.
Add 1/3 of the meringue to the almond paste, cut and mix evenly
11.
Add the last 1/3 of the meringue, cut and mix evenly, and put it in a piping bag
12.
Vertically squeeze a uniform round shape on the Macaron mold of Xuechu. After squeezing, shake the bottom plate two or three lightly, and use a toothpick to pick out some large bubbles
13.
Preheat the oven at 70 degrees and turn off the electricity, put the macarons in the middle and lower layer, and close the oven door for about 15 minutes to dry the skins
14.
Turn the oven directly to the upper and lower pipes, and bake at 130 degrees for 15 minutes.
15.
Pour the Rui'ao cocktail into half a bottle of dried cranberries, and pour the caster sugar
16.
Simmer for about 10 minutes, the dried cranberries become waxy and soft, and the moisture is reduced
17.
Add the chopped chocolate while it is preheated and mix well until it melts. If it is too thin, put it in the refrigerator for 1 hour
18.
Draw Sally's eyes and mouth in LINE FRIENDS
19.
Clamp the cranberry chocolate filling
20.
Just close the lid
