Christmas snowflake macaron recipe

Christmas snowflake macaron

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Christmas season. It's red and green everywhere. I see my eyes full of joy. Made a big red macarone. I wanted to join in the fun. As a result, the macarone painted with snow was so amazing ~ ~ it used the macarone mold of the chef. It was completely non sticky. The shape was the same. The skirt was very delicate ~ it was so easy to use. The quantity here was one plate. There were two more. Cranberry chocolate filling is made of 100g dried cranberry and 100g clear water. 10 rum is boiled and mashed, then 80g chocolate is added and melted. Then half a piece of soft gelatin is put in. After mixing, put it into a flower mounting bag and refrigerate for 4 hours to use-

Cooking ingredients

Cranberry chocolate filling:moderate amount

icing:moderate amount

Cooking Steps

Step1:Mix almond powder and sugar powder evenly and sif

Step2:Dig a small hole in the middle of the TPT. Pour in the egg white 1. Cover it gentl

Step3:Egg white 2 with protein powder and 7g suga

Step4:Use the eggbeater until there is a short right angle

Step5:37G sugar and 11g wate

Step6:Small fire slow to 118 degree

Step7:Pour into the beaten egg whites for 5 to 6 times and beat them at high speed to cool down. Do not pour them into the egg beater every time

Step8:Mix TPT and egg white with silica gel knif

Step9:Pour 1 / 3 of the protein cream into the almond past

Step10:Mix well. Add 3 drops of red pigment. Mix wel

Step11:Add 1 / 3 protein cream to almond paste. Cut and mix wel

Step12:Add the last 1 / 3 protein cream, cut and mix evenly, and put it into the mounting ba

Step13:Squeeze a uniform circle vertically on the makaron mould of the chef. After squeezing, shake two or three plates lightly. Pick up some big bubbles with toothpick

Step14:Preheat the oven at 70 ℃ and turn off the power. Put macarone in the middle and lower layers. Close the oven door and dry the skin for about 15 minutes