Love Macalon

By VicentaLakin

Love Macalon
Macarons, an Italian dessert made of protein, almond powder, white sugar and frosting, usually contained between two biscuits, with the insides such as jam or butter, with a soft skin, soft inside

Recipe Recommendations

  • almond powder 50 grams
  • powdered sugar 50 grams
  • red beetroot powder 5 grams
  • protein 19 grams
  • fine sugar 7 grams
  • protein powder 1 gram
  • pure water 13 grams
  • light cream 60 grams
  • dark chocolate 60 grams

Steps for Love Macalon

  • 1
    RED BEET ROOT SIFTED TO TPT POWDER
  • 2
    Join 19 grams of protein and mix it with a razor
  • 3
    19 grams of protein with 0.5 grams of protein powder
  • 4
    Hit it with an eggbeater
  • 5
    Water and sugar in the milk pan, burning with little fire to 118 degrees. Fire
  • 6
    Smash the sugar slowly into the distributed protein, and then hit it with an eggbeater
  • 7
    FOR THE FIRST TIME IN THE TPT PASTE, IN THREE MINUTES, YOU CAN MIX IT UP HARDER
  • 8
    for the second time, mix it and then add a third protein cream. the paste can be found in a satin form. (this step is forgotten at http://home.meishichina.com/recipe-331457.html)
  • 9
    Put the pasta in the bag
  • 10
    squeeze a round shape on the grill, squeeze a few post-shock dishes, then pick out a bubble with a toothpick and leave it naturally dry in the vent. time changes according to the degree of skin. it can be pressed with a fingertip, with no hand, and a soft shell. (this step can be forgotten at http://home.meishichina.com/recipe-331457.html)
  • 11
    The oven is preheated at 160 degrees. Put it in the oven. 14 minutes
  • 12
    It's a macaroon shell
  • 13
    Internal packaging
  • 14
    Internal packaging：将淡奶油小火加热至起小泡
  • 15
    Add black chocolate to melt
  • 16
    And when you're done with it, it's warm
  • 17
    I'll put chocolate in the bag and put it in the freezer for half an hour
  • 18
    Cut a little mouth and squeeze the chocolate pie on Macalon
  • 19
    Put another piece of marclon on it. Just squeeze it
  • 20
    Completed Chart
  • 21
    Completed Chart
  • 22
    Completed Chart
  • 23
    Completed Chart

    • Love Macalon Make Tips

    Almond powder and sugar powder are screened. 2. When cooking sugar, the temperature must be tested using thermometers, usually until 1183, when squeezing the face, the pressure must be evenly balanced, the size of each Macalon must be similar, the distance between each of them must be severed, and once squeezed, the bubbles need to be blown out of each other and pulled out of the bubbles with toothpicks (I use the macalone cushion, which is more evenly squeezed),4 the time of the skin drying can vary according to the degree of skin flaying, and can be applied to the point of the finger, without touching the hand, and the soft shell. Five, I bake at 160 degrees, and I suggest a thermometer to test the actual temperature of my oven

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