Lemon Macaron
By VicentaLakin
It's a lemon cream tart, a lemon juice and crumbs, 75 grams of whole egg fluid, 80 grams of fine sugar, 115 grams of butter and 60 grams of light cream
Recipe Recommendations
- almond powder 45 grams
- powdered sugar 45 grams
- fine sugar 7 grams
- egg white 17 grams
- protein powder 1/4 teaspoon
- a Yellow Toner a little
- qingshui 11 grams
- lemon filling appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Lemon Macaron
1
Almond powder and sugar powder are evenly sifted
2
dig a little pit in the middle of tpt, drop it in the egg purr one, then lighten it. stay
3
Protein powder and seven grams of sugar
4
It's a short, straight angle
5
Seven grams of fine sugar and 11 grams of fresh water
6
Five to six times into the plume, high-speed stir-down cooling. Head
7
stabilize tpt with silicone
8
Take a third of the protein cream and pour it to the almond. Internal
9
Smash evenly
10
Add a little bit of yellow color
11
Take a third of the protein cream and join the almonds inside
12
The last one-third of the protein cream will be added, and it will continue to be even
13
..into the bouquet
14
Squeeze evenly on a silica pad
15
Put it in the oven and open the 40-degree hot wind cycle
16
If you don't stick your hand
17
Put it in the middle and lower of the oven
18
The macaron from the oven needs to be fully cooled off
19
It's not empty. It'll be cold for the night
20
Done