Black Mage Macaron

Overview

Macarons are all about temperature, and the relationship with the oven is just like people. The more they get along, the better they become. I made Black Mage macarons and decorated the Christmas tree. Let’s celebrate Christmas together.

Tags

• baking
• almond flour
• bamboo charcoal powder
• clear water
• cranberry cheese filling
• fine granulated sugar 1
• fine granulated sugar 2
• old egg white 1
• old egg white 2
• powdered sugar

Ingredients

Steps

1. 1 Mix almond powder and powdered sugar evenly and sift

   

2. 2 Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

   

3. 3 Use a whisk to beat until short right angles appear

   

4. 4 Add 11 grams of water to 37 grams of caster sugar

   

5. 5 Simmer over low heat until it reaches 118 degrees

   

6. 6 Pour in the beaten egg whites in 5 to 6 batches and beat at high speed to cool down. Do not let the whisk head get wet each time you pour it in

   

7. 7 Use a silicone knife to mix the tpt and egg white

   

8. 8 Pour 1/3 of the meringue into the almond paste, press and mix evenly

   

9. 9 Add bamboo charcoal powder and mix well

   

10. 10 Add the remaining meringue in two additions and mix evenly

    

11. 11 final state

    

12. 12 Put it into a piping bag and use a medium piping tip

    

13. 13 Spread the macarons evenly on the baking sheet

    

14. 14 Preheat the oven to 70 degrees and turn off the power. Place macarons on the middle and lower layers. Close the oven door for about 15 minutes to dry the skins

    

15. 15 Directly turn the oven to the upper and lower tube hot air circulation and bake at 140 degrees for 16 minutes. Take it out and let it cool, then push it gently to remove it from the mold

    

16. 16 Look at the organization

    

17. 17 Fill with cranberry cheese filling

    

18. 18 Finished product