Strawberry Macaron Lollipop

Overview

A very cute macaron, very popular with children.

Tags

• baking
• almond flour
• appropriate amount of food coloring
• protein 2
• protein one
• protein powder
• raspberry fruit powder
• softened butter
• sugar
• whipping cream
• fine sugar
• water

Ingredients

Steps

1. 1 Step 1: Mix 60% almond powder and 60% powdered sugar, make a hole in the middle and pour in 17 grams of egg white, cover with the mixture of almond powder and powdered sugar. Step 2: Take a bowl of whipped meringue, take 25 grams of egg white, and pour in a mixture of 10 grams of fine sugar and 1 gram of protein powder in three batches. Hit a big stiff hook at medium to high speed.

   

2. 2 Step 3: Boil sugar water, add 55 grams of fine sugar and 16 grams of water, cook to 120°C, pour in step 2 evenly in several batches. Beat at high speed all the way to the big broom state. Step 4: Add the coloring to the ingredients in Step 1 and mix evenly until moist.

   

3. 3 Step 4: Mix step 3 in three batches. The first two times can be done by pressing and mixing.

   

4. 4 In the mixed state, when you first mix, when you lift the spatula, the batter will drip down a foot long. Mix for the second time, lift and spread until the batter drips, and layer three or four layers. Stir for the third time, knead gently and stir in J state. Lift the spatula and layer the batter into 5 layers without interruption.

   

5. 5 Load the decoration and choose Sanneng No. 7065 decoration tip.

   

6. 6 Squeeze out the strawberry state.

   

7. 7 You can also squeeze out heart shapes, which are beautiful. These decorations will be very beautiful on the cake.

   

8. 8 For baking, the actual temperature cannot be lower than 165℃. About 11 minutes. Generally, it is enough to drop the hem of the skirt halfway.

   

9. 9 Use food coloring pens to add strawberry shapes.

   

10. 10 For the strawberry leaves, I mixed melted white chocolate with green food coloring and painted them at half temperature.

    

11. 11 How about the finished product.

    

12. 12 The cream frosting in the middle is very simple. Mix 100 grams of softened butter, 85 grams of whipping cream, 5 grams of sugar, and 15 grams of raspberry fruit powder. Beat with an electric mixer until smooth.

    

13. 13 For lollipops, just use colored straws, cut them in half, insert them directly into the center of the macaron, and refrigerate them to set.