Snail Macarons

Name: Snail Macarons
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Almond powder; 75g Powdered sugar; 27g Protein 1; 5g cocoa powder; 5g Cranberry Powder; 5g Mango powder; 29g Protein 2; 13g Caster sugar 1; 65g Caster sugar 2; 19g Shimizu; a little Protein powder; Some Fondant cake; 80g White chocolate; 80g Light cream

by Greedy cat vip who loves life

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Macaron is really my true love. From the beginning of Macaron Xiaobai to the current macaron fanatics, the love for it only becomes stronger. This time I used the ACA voice oven ATO-E38AC to bake this The snail macaron shell, the oven heats evenly, the firepower is stable, and the finished product makes me very satisfied. Generally, macarons have to be mixed with pigments, but this time I adjusted them purely and naturally. Pink is cranberry powder for macaron, coffee is cocoa powder from Favna, and yellow is mango powder. The body of the snail is made of fondant, and the light yellow is kneaded with a little mango. Although the overall color is lighter, it is very fresh and full of fruit aroma. Adding Bai Qiao dry nash, the taste is very good~

Snail Macarons

1. Prepare cocoa powder, cranberry powder and mango powder

2. Divide the powdered sugar and almond powder into three equal parts and add

3. Sort through a sieve, add 9 grams of protein to each portion, and cover

4. Add 29 grams of egg whites to 13 grams of caster sugar to make a hard foam.

5. 65 grams of caster sugar add 19 grams of water

6. Simmer at 118 degrees

7. Add 5 times into the beaten egg whites and quickly disperse them. The final state is shown in the figure, and finally divided into 3 portions (mine is 35 grams)

8. Mix three parts of almond flour and egg whites separately

9. Add each portion of meringue in three times and mix well each time

10. After everything is done, put it in a piping bag for use. The piping mouth is a medium-sized round hole

11. After squeezing the mold, put it in the oven with 40-50 degrees hot air to dry the skin until it does not stick to your hands.

12. Put it in the lower part of the oven and directly turn on the hot air circulation upper and lower pipes at 150 degrees for 16 minutes.

13. After baking, take it out and let it cool. At this time, you can make chocolate dry nash. Boil the whipped cream on low heat until there are small bubbles at the edge and then remove from the heat. Pour the white chocolate coins into the whipped cream, and mix well after 5 minutes. Put it in the refrigerator for 2 hours before use

14. Add Bai Qiao sandwich and refrigerate for later use

15. Take out the fondant and squeeze it into the shape of a snail body, squeeze the tail on the plate, rub the two balls as eyeballs, blacken the bamboo charcoal powder as small eyeballs, insert the fondant flower stick into the head, and add cranberry powder to the head. Pinch the sugar into small tongues to decorate

16.

Tips:
If you have color powder, you can change the cocoa powder, mango powder and cranberry powder to almond powder and use the color powder to adjust the color.