Pink Macaron

Overview

This is a snack for little babies. Trust is so simple, bring a dessert that is carefully baked for your own consumption - pink macaron! I like macarons, especially this pink macaron with a seductive skirt ~

Tags

• baking
• aged egg white
• almond flour
• protein powder
• purified water
• toner
• fine sugar
• powdered sugar

Ingredients

Steps

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

   

2. 2 Mix 90g powdered sugar and 90g almond flour, sift and set aside. Add 33g of egg white, press and mix evenly to form a ball, do not press too hard and mix well.

   

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

   

4. 4 Add 33g of egg whites to 16g of fine sugar and 0.5g of protein powder for whipping

   

5. 5 Beat until stiff and foamy as shown~

   

6. 6 Syrup: 75g fine sugar, 21g purified water, stir well

   

7. 7 Simmer the syrup over low heat until it bubbles, then heat it to about 115 degrees and all the fine sugar will dissolve

   

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

   

9. 9 To reach this state, just invert the triangle state.

   

10. 10 Add the meringue to the almond paste for the first time in three batches, mix casually, and mix evenly. Cut and mix evenly for the second time until the meringue is evenly mixed. Mix the "J" character for the third time

    

11. 11 At this time, a delicate, smooth and thick batter will appear.

    

12. 12 Place a large piping bag on a wide-mouth cup and scoop the macaron almond paste into the piping bag

    

13. 13 Cut about 1 cm off the front end, and lay a silicone mat on the baking sheet

    

14. 14 Extrude a circle of uniform size vertically, about 2.5 cm in diameter

    

15. 15 Liangpi: Squeeze the macaron embryos until the cold skin is no longer sticky

    

16. 16 Baking: Preheat the oven to 160 degrees with upper and lower heat, and bake on the middle rack for 16 minutes

    

17. 17 Pony baked for five minutes

    

18. 18 After it comes out of the oven, the successful pony will start to take out the hem in about 6 minutes

    

19. 19 After cooling, remove the pony embryos and code the cake embryos of corresponding sizes

    

20. 20 To make the filling, I made the ganache chocolate filling and put it into a piping bag

    

21. 21 Use a piping bag, cut the opening to squeeze out small circles on the macaron cake embryo, and insert another one (please see the tips below for the detailed ganache ratio).