Cooking Steps

1. 

   Step1:Aging protein is to wrap it with plastic wrap one or two days in advance and put it in the refrigerator tightly. The plastic wrap should have several holes for ventilation. Take it out in advance to defrost. First, weigh the ingredients. Sift the almond powder, chocolate powder and sugar powder together.

2. 

   Step2:Whisk the egg white. When the eggbeater pulls up and sees the egg white cream standing upright, it's almost the same.

3. 

   Step3:Stir in the sifted almond powder, chocolate powder and sugar powder. Pay attention to the mixing technique. Do not stir too much. 30 times or so. It's just like the feeling of ribbon. Do not be too thin and the fluidity is too big. It must not dry. (I tried to dry it all day

4. 

   Step4:Put it in a well ventilated place to dry. It's about an hour. It depends on the weather. It's wet in the south of my side. If you don't dry it, you need to blow it for 23 minutes to get skinned.

5. 

   Step5:Preheat the oven to 165 degrees. Put macarone in. The skirt will appear in about 3 minutes. When you see the skirt rise to the start of falling, you can adjust the temperature to 135 degrees and bake for about 10 minutes. The total time is about 1315 minutes. Because my oven is relatively small. Generally, a plate is about 1520 minutes. So it depends on your oven.

6. 

   Step6:The way of filling - grind out the orange skin. But not too hard. Can not grind to see the white skin. Because the white place will be bitter.

7. 

   Step7:Then squeeze the juice. Pour it into the pot and thicken it. Then pour in the white chocolate and melt it. Finally, add some butter, lemon juice and rum.

8. 

   Step8:Then put it in the refrigerator. Take it out in about 40 minutes and pour it into the mounting bag to squeeze it into makaron.

9. 

   Step9: