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 royal blue coloring matter and 1/4 teaspoon of bamboo charcoal powder, 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
12. Put in a piping bag
13. Vertically squeeze a uniform circle on the macaron mold. After squeezing, lightly shake the bottom plate two or three times, and use a toothpick to pick out some large bubbles
14. Mix a few drops of white pigment with water, flick the macaron with a toothbrush
15. 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 10 minutes to dry the skins
16. Directly turn the oven to the upper and lower pipes hot air circulation 140 degrees and bake for 15 minutes.
17. Look at the organization, add caramel cheese filling and let it sit overnight and serve
18. Finished product
19. Finished product
20. Finished product
