1.
Weigh the ingredients, mix 1 g of protein powder and 2 g of sugar, mix well;
2. Almond powder, powdered sugar, pigment and egg white are mixed into a paste and covered with plastic wrap for later use;
3. Mix the sugar and water and cook to 112°. At this time, pour the protein powder into the egg whites and beat them by hand; use an electric whisk to beat the egg whites at high speed from thick to small bubbles;
4. When the sugar water is boiled to 116°, remove from the fire, slowly pour the left hand into the egg-beating bowl, and keep the right hand at a high speed to beat the egg whites until the temperature of the egg white stops at 40°.
5. Add the egg whites to the almond paste 3 times, mix well, lift the rubber spatula, and drop the almond paste into a streamer;
6. Put the almond paste into the piping tape and squeeze it on the baking pan for 15 minutes, touch the side of the cake base and do not stick to your hands;
7. Preheat the oven to 150° for upper heat and 140° for lower heat, the penultimate layer, for 16 minutes.
8. Making stuffing: weigh the stuffing materials;
9. Cocoa butter melts into liquid;
10. Half of the white chocolate melted into liquid;
11. Heat the raspberry and glucose syrup until it is about to boil;
12. Pour the juice into the white chocolate and mix well;
13. Add cocoa butter and mix well;
14. Cover the stuffing with plastic wrap and let it stand for 4 hours;
15. Squeeze the stuffing on the macarons and put them in the refrigerator overnight before eating them for the best taste.
