Cream filled macaron

This is my first time doing macaron, it failed completely! At that time, the temperature was not well controlled. It is said that macarons are the Waterloo of advanced baking, and it is absolutely true! At the beginning, learning to be a macaron is a process of repeated failures, and only after repeated struggles can one achieve a slight success. But currently, there is still a long way to go before the perfect macaron!

2. This is a failed attempt to make chocolate flavors at the beginning. I don't know the reason for the failure. The chocolate skin is difficult to dry, and no matter how it is dried, it cannot achieve the same drying effect. Now think about the reason why the humidity on that day was too high. Anyway, the failure is still very thorough. I went through four failures first, and only the fifth time did I feel a little better.

3. Those who have failed have started today's journey of ponies. Although it may not be perfect yet, at least it looks like macaron. Let's start with the first ingredient. First, weigh the pure sugar powder and ultrafine almond powder, and mix 90 grams of sugar powder with almond powder

4. Superfine almond powder can actually be sieved, but for greater safety, I still mixed it with sugar powder and sieved it once

5. The protein is separated 4 days in advance, covered with cling film, and small holes are made in the cling film. The protein is refrigerated to allow some of the moisture in the protein to evaporate. This process is called protein aging. Fresh protein contains a lot of water, which can cause the pony to fail. The success rate of aging proteins is much higher. The aging of proteins takes 3-7 days. You can master it yourself, but you must have this process!

6. Beat the aged egg whites in a blender until they bubble, then add 1/3 of 25 grams of sugar,

7. Continue to stir until the foam is slightly fine, and add the remaining sugar powder twice

8. Turn to high speed and stir for a few minutes, basically until soft foam is formed, then turn to low speed and stir until hard foam is formed, that is, lift the egg beater with a straight tip

9. First, add half of the mixed almond powder to the egg white cream, and mix evenly using the cutting method. Cutting and mixing technique: Use a scraper to stand straight on one side and cut from the middle to the edge of the pot. Turn and cut in circles, about 10-12 times. Then use the curved side to gather the material in the middle, then cut and mix again, and then gather again. Repeat this process for 3 circles

10. Then add the remaining almond powder

11. Mix 3-5 times using the flipping technique this time, and mix the protein cream and almond powder evenly. Mixing technique: Use a scraper to scrape the protein paste from one side of the basin, stick it to the bottom of the basin, and then flip the scraper over to the opposite side of the basin, and the protein paste will automatically remain.

12. Finally, stir the almond paste using the shaking method about 3 times until it forms a continuous strip and falls off. That's it. Shake mixing technique: Use a scraper to scoop up the almond paste from the bottom, lift it about 15 centimeters high, and swing the scraper left and right to let the almond paste fold down. This mixing can effectively prevent the final protein frost from defoaming.

Finally, put the mixed almond paste into a decorative bag. Use a circular mounting nozzle with a diameter of about 6 millimeters to extrude.

14. When squeezing, make sure to align the decorative bag and baking tray vertically, so that the squeezed pony will not tilt. Also, it is necessary to leave 1-2 positions, do not squeeze, and use a thermometer. I squeezed a total of two plates. Also, it is best to use thick silicone pads for baking, and macaron specific ones are even better. My macaron cushion circle is not circular, it is plum blossom shaped. Hi, I don't like it, but let's make do with it

15. In order to do a good job with the pony, I also gave up this flat silicone pad with a circle. This pad is quite useful, and I squeezed a plate with it. After squeezing, gently pat the bottom of the baking tray with your hand. Shake the baking tray to make the pony look better. If there are bubbles, use a toothpick to pick them out. Finally, avoid drying the skin in a well ventilated area. It's cloudy and rainy here. I use the fermentation stage in the oven and turn on the hot air circulation at the same time. After 15 minutes, the skin will dry, and it won't stick to my hands. There is also a layer of hard shell. It must be dried until there is a hard shell, otherwise the skirt edge won't come out

16. While drying the skin in one oven, turn on the other oven and preheat it at 160 degrees for 15 minutes. Then, put the dried pony into the oven and bake for about 5 minutes before it comes out of the skirt. After five minutes, turn to 140 degrees and continue baking for about 10 minutes. To prevent macaron shells from becoming empty, when baking for about 8 minutes, open the oven door by about 2 centimeters for more than ten seconds, release the moisture inside the oven, and then immediately close it. This is also a little trick to prevent empty shells.

17. Roasted macarons, I didn't use color powder this time, it's the original macarons

18. You can see the hem of the skirt from the side. Let it cool completely before taking it off. A pony that hasn't been cooled is too delicate and easy to break.

19. The bottom is also considered flat.

20. This is another plate, give a close-up and take a look at the hem of the skirt. It's not bad, haha.

21. Now make the filling. Because the macaron ice crust is too sweet, this time make a non sweet filling. Pour the light cream and egg yolk together into a small pot

22. Mix thoroughly and evenly

23. Boil over low heat for a while longer until thick and then turn off the heat

24. Add butter softened at room temperature and stir thoroughly to allow the butter to completely melt

25. Finally, add dried passion fruit powder

26. Stir thoroughly and evenly, put it into a decorative bag, and refrigerate for at least 1 hour to make the filling thick.

27. Finally, squeeze the filling onto a piece of macaron and cover it with another piece

28. Macaron needs to be colorful to look good. I only made the original color today. In order to look better, I also added some chocolate cream filling to make the pony a bit colorful. Hehe

29. I originally wanted to bite and shoot, but I feel a bit, I used a sharp knife to cut open one, the pony doesn't have a hollow hole. It's just a fragile pony, let me chop the edges a little bit.