Cooking Steps

1. 

   Step1:Prepare all kinds of ingredient

2. 

   Step2:Mix almond powder and sugar powder and sift them (the mixture is TPT). Pour in the Matcha powder and mix well. Then pour the egg white into the pit dug in the middle. Cover the surface. Set aside. Tips - do not sift almond powder alone. It will produce oil. Using macarone special almond powder will improve the success rate.

3. 

   Step3:According to the assumed size. Fold the paper and cut it into pieces of the same size. Put them between the silicone pad and the baking tray

4. 

   Step4:Add water to the sugar. Pour it into a small enamel cup. Heat it to 118 degrees. Don't stir it in the middle. The non stick cup wall can prevent the sugar water from being backfilled. The electric pottery furnace is more evenly heated than the electromagnetic furnace. Do not turn on the range hood during operation. It will make the surface air flow too fast. If the temperature is different, it will backfir

5. 

   Step5:While heating the sugar water, mix the egg white with protein powder and sugar. If there is no protein powder, you can cover the egg white with plastic wrap, refrigerate it for one night, and use it after it becomes aged protein. But it's more convenient to use protein powder.

6. 

   Step6:Beat with a beater until stiff foa

7. 

   Step7:At this time, pour the sugar water that reaches the temperature into the egg white in half or six times. Do not pour it into the beating head every time. After each time of high-speed mixing, pour it into the next time until it is all added up, and make a paint like luster (albumen cream)

8. 

   Step8:Mix TPT evenly with the egg white in the middl

9. 

   Step9:Add 1 / 3 protein cream. Press and mix until completely fused. Pour in the remaining protein cream twice. Mix well by cutting and mixing. Pay attention to technique. Avoid defoaming.

10. 

    Step10:Put it into the cut-out flower mounting bag. Extrude the appropriate size on the silica gel pad according to the paper patter

11. 

    Step11:Preheat the oven. Heat it up to 155 degrees. Heat it down to 165 degrees. At the same time, put the baking tray in the ventilated place to dry the skin for 10 minutes, until the surface is slightly pressed and not sticky. Directly in the middle layer of the oven, heat it up for 155 degrees, heat it down for 165 degrees, and heat it up for 1012 minutes. The specific time and temperature should be based on the actual oven temperature and the size of the extrusion. Increase or decrease as appropriat

12. 

    Step12:Take it out and let it cool. Then point the melted white chocolate on the surface. Sprinkle a little coconut. Shake off the extra part

13. 

    Step13:Beat up the softened butter and sugar powder. Put them into a flower mounting bag and squeeze them between two macarons of the same shape. Macarone fillings can also be selected according to personal preference

14. 

    Step14:Digestio

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    Step17: