Cooking Steps

1. 

   Step1:Mix almond powder and sugar powder in blender for 15 seconds. Sift and set aside.

2. 

   Step2:Egg protein isolate. Put it at room temperature. Add sugar three times. Beat until it is dry foaming.

3. 

   Step3:Put 1 / 3 of the almond sugar powder into the beaten protein. Stir until there is no dry powder. Then add 1 / 3. Continue to stir evenly. Finally add the remaining 1 / 3 powder. Stir until the macarone paste is glossy on the surface. Lift the mixing spoon and fall down in a ribbon.

4. 

   Step4:Put macarone paste into the flower mounting bag. Squeeze out 12 round cakes on the baking sheet. Tap the bottom of the baking sheet to remove the internal bubbles.

5. 

   Step5:Let the oven warm and air dry for half an hour. At this time, preheat the oven at 325f / 160 ℃.

6. 

   Step6:Put the air dried macarone into the oven. Bake for 1520 minutes. Remove and cool for 10 minutes. Carefully remove macarone. Put it on the grid to continue cooling.

7. 

   Step7:Beat the cream and sugar powder to the whole hair. Put the cream on the macarone and put the raspberry on it. The other half of macarone also put the cream on the raspberry.