Macarons cannot be left for 18 hours without baking

Italian rose macarons

Ingredients

Almond powder 65g , 65g powdered sugar, 3g rose pollen, 25g egg white, 2g rose sesame oil, 60g egg white, 1.5g protein powder, 120g white sugar, 30g water

Method

1. Place the sifted almond powder, sugar powder, and rose pollen in a container, then add rose sesame oil and 25g of egg white, mix thoroughly with a rubber spatula, and set aside.

2. Place 60g of egg whites in a container and stir to beat.

3. Put the sugar and water into a container and bring to a boil while stirring.

4. Cook step 3 to about 110℃.

5. Pour the cooked mixture from step 4 into the whipped mixture from step 2 and then beat.

6. Add the mixture from step 5 to the reserved 1, and then mix thoroughly with a rubber spatula.

7. Put step 6 into a piping bag and squeeze it into a baking tray lined with high temperature cloth.

8. Place step 7 into the preheated oven and bake at 170/100℃ for about 12 minutes.

9. Arrange the baked macarons in groups of two, squeeze rose filling in the middle, and decorate with fruits.