Bear Macaron

Overview

I fell in love with macarons recently. My sister’s wedding used up my last half a pound of almond flour, so I bought another pound. The newly arrived almond flour had a strong fragrance, so I started kneading it the same day I received it. I also divided two trays to test the oven. This bear's one uses hot air circulation in the oven to cool the skin. The time is very fast. When baking, the temperature is 130 degrees. The skirt comes out in about 3 minutes, and the skirt is very large and spectacular. In the end, the finished product was very strong and the skin was not overly colored, so I was quite satisfied.

Tags

• baking
• almond flour
• black and white chocolate
• clear water
• egg white
• macaron chocolate filling
• protein powder
• red pigment
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Mix almond powder and powdered sugar evenly and sift

   

2. 2 Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly

   

3. 3 Add egg white 2 to protein powder and 7 grams of caster sugar

   

4. 4 Use a whisk to beat until short right angles appear

   

5. 5 Add 37 grams of fine sugar to 11 grams of water and simmer over low heat until it reaches 118 degrees

   

6. 6 Pour in the beaten egg whites in 5 to 6 batches and beat at high speed to cool down. Do not let the whisk head get wet each time you pour it in

   

7. 7 Use a silicone knife to mix the tpt and egg white

   

8. 8 Take 1/3 of the meringue and pour it into the almond paste

   

9. 9 Press and mix evenly, add a little red coloring and mix well

   

10. 10 Take another 1/3 of the meringue and add it to the almond paste, mix well and use gentle techniques

    

11. 11 Add the last 1/3 of the meringue, cut and mix evenly, the final state is that the almond paste can be folded 4-5 times

    

12. 12 Put into piping bag

    

13. 13 Squeeze on the bear-shaped pattern, three circles, two small and one big. If you are afraid of different sizes, you can draw the picture above. After squeezing, gently shake the plate two or three times and use a toothpick to pop some big bubbles

    

14. 14 Place it in the middle rack of the oven and circulate hot air at 40 degrees for about 10 minutes to form a crust. Place the baking sheet on the middle and lower layers and bake directly at 130 degrees for 16 minutes (my oven is a beautiful one, so you should refer to your home oven to adjust the temperature. The approximate temperature is about 150 degrees)

    

15. 15 After taking it out of the oven, let it cool completely before demolding

    

16. 16 Use white chocolate or icing sugar to cover the eyes and mouth, and let it dry

    

17. 17 Then use black to squeeze the eyes and nose, add the filling after drying and refrigerate overnight to enjoy (the recipe for the macaron filling will be written in the next two days)

    

18. 18 Finished product

    

19. 19 Finished product