Main Ingredients:
Almond flour: 45g; Powdered sugar: 45g; Egg whites: 17g (2); Caster sugar: 37g (2); Water: 11g; Egg white powder: as needed.
Additional Ingredients:
Vanilla cream filling: as needed; White chocolate: as needed; Green food coloring: as needed; Cookies: as needed.
Flavor: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Advanced.
Watermelon Macarons Cooking Steps
Mix almond flour and powdered sugar evenly, sift, make a small well in the middle of the tpt, pour in egg white 1, then gently cover.
Add egg white 2 to egg white powder and 7g caster sugar, beat with an egg beater until short, stiff peaks form.
Add 37g caster sugar to 11g water.
Cook over low heat until it reaches 118 degrees.
Pour into the beaten egg whites in 5 to 6 portions, beat on high speed to cool, making sure not to pour directly onto the egg beater each time.
Use a silicone spatula to mix the tpt and egg whites evenly.
Pour 1/3 of the egg white foam into the almond paste, fold evenly, then add another 1/3 and fold, finally add the last 1/3 and fold until the mixture reaches a ribbon-like consistency.
Add food coloring to the remaining mixture, mix well, and transfer to a piping bag.
Pipe macaron shells onto a baking mat.
Place in a preheated oven at 50 degrees Celsius, let the shells dry until they are no longer sticky, then move to the middle-lower rack and bake at 150 degrees Celsius for 17 minutes.
Let cool, break one open to check for hollowness.
Fill with vanilla cream, sandwich with another macaron shell.
Mix white chocolate with a little green food coloring, spread on top, and place a cookie on top.
