Lemon raspberry macaron

Macalon level is clear, soft inside. Take a bite, first tastes a thin, soft shell, then a soft, dense inner layer. Unlike butter, the strength of almond cakes increases the strength of the pie, and the strength of the soft stuff increases. How did you make that delicious Macalon? And now we'll share a lemon raspberry macaron。

production of dry raspberry: a fresh raspberry 170g to open the raspberry to the grill, 90°c to dry 2h cooling and store it in the fridge for use

Preparation of citrus & pepper gannash: 8 g pepper pepper powdered with 39g lemon juice and 300g lemon cream; 0.9g white chocolate 400g cream warmed to boil, added to the fire with lemon & pepper powder immersed to 30min; at the same time, melting of chocolate; immersed butter over sifling and reheating; hot creamed three times aligned with melted white chocolate; lemon juice warmed up to 50 ~ 60°C, down to 4 and evenly emulsed; ready ganaze film cover, cold storage in the fridge: one day in advance, ensuring filling

the production of macaroon shells with 100 g of almond and 100 g of egg powder, 136 g of yellow & green color appropriate water with 25 g of egg cream, 236.5 g of sugar 100 g of almond and sugar powder sifting, and a small amount of green & yellow color mixed to even paste began to prepare for the idiomic protein cream: pour water and sand sugar together, heat it up to 118°c when the syrup boiled to 112 - 113°c, start high-speed egg cleaning 2 and slowly join the walls of the cask with the glaze (note that the syrup is not allowed to touch the ball ball) to continue with a high-speed stroke of 2min, until it is completed and the egg cream is plattered with the face (all added, allowing the face to rest for 10 seconds, making it more light and smoother) and pouring the macaroon paste down to 8mms. the bouquets of the bouquets, squeezing a flat circle on a grilled dish, holding 30 centimetres still or until the surface corset oven is preheated to 150°c, baked to 12 centimetres, cooled and replaced

Combining cooled macaron shells, squeezing appropriate quantities of Ganaroons, putting a dry raspberry in the center, then squeezed a small amount of Ganache Tips on them: if the raspberry is large, it can be cut open, with the other half covered with a light pressurized pressure, so that the raspberry and macaron shells are flat enough to freeze at least 12h in the fridge, so that the raspberry shell is enough to get 10min out of the fridge before it tastes。