Simulated hamburger macaron

Overview

The macarons are made into burgers, the green leaves are colored with light cream, the chocolate sauce acts as a barbecue patty, and cheese slices and light cream are added, which does not change the sweet taste, but looks novel and cute.

Tags

• baking
• almond flour
• cheese slices
• chocolate spread
• egg white
• food coloring
• protein powder
• whipping cream
• fine sugar
• powdered sugar
• water

Ingredients

Steps

1. 1 Mix almond flour and powdered sugar and sift (mixture is tpt). Do not sift almond flour separately as it will produce oil. Using special almond flour for macarons will increase the success rate. Pour the egg white into the hole dug in the middle of the tpt, cover the surface, and set aside. Add fine sugar and water, pour it into a small-mouthed enamel cup, heat over low heat to 118 degrees and remove from the fire, do not stir in the middle. The non-stick wall of the cup can prevent the sugar water from being sanded back. The heating with an electric ceramic stove is more uniform than that of an induction cooker. Do not turn on the range hood during operation, which will cause the air on the surface to flow too fast, and inconsistent temperatures will cause sanding to come back. While heating the sugar water, mix the egg whites, protein powder, and fine sugar and beat. If you don’t have protein powder, you can cover the egg whites with plastic wrap and refrigerate them overnight to turn them into aged proteins before use. But it’s more convenient to use protein powder. Beat with a whisk until stiff peaks form. At this time, pour the sugar water that has reached temperature into the beaten egg whites five or six times. Do not pour it on the whisk head each time. Beat it at high speed until it is combined, and then pour it in the next time until all the sugar water is added, and a paint-like sheen (meringue) is created.

   

2. 2 Mix the tpt with the egg white buried in the middle evenly. Add 1/3 of the meringue and mix until completely combined. Pour in the remaining meringue in two batches and mix evenly using the cutting and mixing method. Pay attention to the technique to avoid defoaming. Place a large piping bag with a medium round tip and pipe shapes onto the mold. I used the non-stick cookie macaron mold from LearnCook. Place in the middle and lower rack of the oven, turn on hot air circulation at 30 degrees, and let the skin dry for about 10 minutes until the surface is no longer sticky. Directly in the middle and lower layers of the oven, set the upper heat to 155 degrees and the lower heat to 165 degrees. Bake for about 12-15 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens and the size of the squeeze.

   

3. 3 Take it out and let it cool, brush a little egg yolk liquid on the surface, sprinkle a little sesame seeds, and put it in the oven for 1 minute to color. Cut the cheese slices into appropriate sizes, squeeze the chocolate sauce into a hollow circle on one slice, and fill the inner core with whipped cream or jam, or other cream fillings (according to personal preference). Then use colored whipped cream to imitate vegetable leaves, decorate on the edges, and cover with a lid.