#trust of Beauty# Pink Macaron

#trust of Beauty# Pink Macaron

1. Prepare the ingredients, TPT: 90g almond powder, 90g powdered sugar, 33g+33g aged egg white, 16g powdered sugar for egg white, 0.5g protein powder, appropriate amount of toner. Syrup: 75g powdered sugar, 21g purified water for use~

2. Mix 90g of powdered sugar and 90g of almond powder and sieve for later use. Add 33g of egg white, press and mix to form a dough, do not press and mix well.

3. The mixed batter is relatively dry, cover it with plastic wrap and set aside.

4. 33g of egg white, add 16g of fine sugar and 0.5g of protein powder to beat

5. Hit to rigid foam as shown in the figure~

6. Syrup: 75g caster sugar, 21g purified water, mix well

7. Boil the syrup on low heat until it bubbling, heat to about 115 degrees, all the fine sugar is dissolved

8. Slowly pour the syrup into the meringue along the edge of the container, and beat with a whisk at high speed

9. To hit this state, invert the triangle state.

10. Add the meringue to the almond paste three times for the first time, mix it casually, and mix evenly. Cut and mix well for the second time until the meringue is evenly mixed. Mix well with "J" for the third time

11. At this time, it presents a smooth, thick batter.

12. Put the large piping bag on the wide-mouth cup, scoop the macaron almond paste into the piping bag

13. Cut about 1 cm at the front end, and put a silicone mat on the baking tray

14. Vertically extrude a uniform circle with a diameter of about 2.5 cm

15. Liangpi: the squeezed macaron embryo, cool the skin to show that it is not sticky

16. Baking: preheat the oven at 160 degrees, and bake the middle layer for 16 minutes

17. Pony Bake for Five Minutes

18. Come out, the successful ponies will start to show their skirts in about 6 minutes

19. After cooling, take off the pony embryo and find the corresponding size of the cake embryo code.

20. Make inset, I made the ganache chocolate inset, put it in a piping bag

21. For the piping bag, cut the mouth to squeeze out a small circle in the macaron dough, and put in another one (please see the tips below for the detailed ganache ratio).

Tips:

Ganache chocolate inset: 50g of chocolate, 50g of whipped cream, 10g of butter; boil the small pot of whipped cream, add the chocolate and stir until the chocolate melts, and the butter is beaten, pour in the chocolate whipped cream liquid that has been aired to room temperature, mix evenly, and add The piping bag is ready for use.
1. Prepare the egg whites two days in advance and store them in the refrigerator covered with plastic wrap.
2. Macarons’ invagination is the soul of macarons. In order for all friends to make pony with soul, I will also send out the method of invagination to share with you.
3. Don't ask if the almond flour can be replaced, tell your parents if it can be. Buy if you don't have one.
Invasion practices:
"Butter Stuffing"
Recipe: 3 eggs, 200 grams of caster sugar, 230 grams of unsalted butter, 2 drops of vanilla extract and 3 eggs with caster sugar to double the size. Add vanilla extract to the whole egg frosting and cook slowly over a low fire. Stir until it is thick, pour the whole egg frost into a container, seal it, put it in the refrigerator, soften the butter, use a whisk to beat at high speed until fluffy, mix the completely cooled whole egg frost, and stir evenly.
(Limit the number of words) That's it!