Watermelon Macarons

Name: Watermelon Macarons
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g Almond powder; 45g Powdered sugar; 17g (2) protein; 37g (2) Caster sugar; 11g Shimizu; Some Protein powder; Some Vanilla cheese filling; Some White chocolate; Some Green pigment; Some cookies

by The greedy cat who loves life

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Macaron is a small French dessert. Because of its beauty and difficulty, it makes people love and hate. I am a super macarons fan. I like to study all kinds of cartoon-shaped macarons. My children are not willing to eat them every time they hold the finished products that I have made. Today the child just said that he wanted to eat cookies, thinking that there are still a lot of ingredients at home, so let’s make watermelon cookie macarons for the child when he comes back. I didn't expect to make it. I wanted to try one, but the child refused to let it go. They packed them neatly into the gift box and said they would take it to their classmates. It was really served. "

Watermelon Macarons

1. Almond powder and powdered sugar are mixed evenly and then sieved. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly.

2. Add egg white 2 protein powder and 7 grams of fine sugar, and use a whisk to beat until short right angles appear.

3. Add 37 grams of caster sugar to 11 grams of water.

4. Simmer slowly to 118 degrees.

5. Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour into the beaten egg each time.

6. Mix the tpt and egg white with a silicone knife.

7. Take 1/3 of the meringue and pour it into the almond paste, press and mix evenly, then add 1/3 of the meringue and mix evenly, and finally add 1/3 of the meringue and mix evenly.

8. Add the rest of the pigment, mix well, and put it into the piping bag.

9. Squeeze macaron embryos on the macaron mat

10. Put it in the middle layer of the Baicui pe5040 oven, adjust the temperature to 50 degrees for the upper and lower pipes, dry the skin until it is not sticky, put the macarons on the middle and lower layers, and bake it directly at 150 degrees for 17 minutes.