Macaron | Fairy dessert

Macaron shell	Almond flour 105
Sugar 100	protein 33
dr color powder Appropriate amount	Meringue
protein 36g	Sugar (add egg whites) 16
Sugar in sugar water 75g	Water 23g

Macarons|How to make fairy desserts

Step 1

TPT mix well and set aside

Step 2

If they can be completely blended together, it means there is nothing wrong with the almond flour.

Step 3

Heat the sugar water over medium-low heat until it reaches 117°. Don’t rush, you need to be patient!

Step 4

Add the sugar to the egg whites twice and beat until it reaches 80% state (I forgot to take a photo). After the sugar water is boiled, add small amounts to the egg whites several times and beat until it reaches the state in the picture. Hold the pot upside down and it will stop flowing.

Step 5

meringue state

Step 6

Stir (because I divided one portion of the meringue into two colors, so the color powder was added directly to the meringue) and put 1/3 into the tpt, press and mix until it is completely combined and no meringue can be seen.

Step 7

For the second time, add 1/3 of the meringue to the TPT, and continue to mix until completely combined.

Step 8

The picture is shaking

Step 9

Add the remaining meringue to the TPT for the last time. This time, stir it. After it is completely combined, pour it into a piping bag and prepare to pipe.

Step 10

Just squeeze it into the shape you like. The last step is to dry the skin until a layer of skin forms on the surface. Preheat the oven and bake at 162° for 15 minutes.

Step 11

The smell of almond flour fascinated me the moment it came out of the oven hahaha Macarons | Cooking tips for fairy desserts

This temperature is the actual temperature for baking macarons. The temperature difference in the oven is different, so you should use your own temperature. Is it difficult to make macarons? It’s not easy to say that it’s easy. Anyway, I just threw in a few packets of almond flour