Cooking Steps

1. 

   Step1:Almond powder, sugar powder and cocoa powder are ground and sifte

2. 

   Step2:Add 18G egg white and mix it into dough. The dough will be dry (the egg white will be separated a few days in advance and put in the refrigerator or frozen for standby

3. 

   Step3:Add 18G egg white and 8g white sugar until you can lift a small upright horn (sometimes I only hit a soft hook

4. 

   Step4:Mix 40g white granulated sugar with 12g wate

5. 

   Step5:Boiling syrup - mixing while boiling ~ I don't have a thermometer, so it's probably to turn off the fire after bubblin

6. 

   Step6:Such a little syrup will be cooked soon (so you can beat the egg white first). The boiled syrup will become transparent

7. 

   Step7:Add syrup to the egg white in step 3 and beat together until you can lift a sharp corner (it's said that adding syrup in several times is better ~ maybe because I do less ~ it's OK to add it together every time

8. 

   Step8:Add the protein and sugar cream in step 7 to the dough in step 2 and mix wel

9. 

   Step9:Put it into the mounting tape. Squeeze it on the silica gel pad (about 3cm in diameter) ~ the rest squeeze seven pieces of 6cm in diameter on the oilclot

10. 

    Step10:Let it dry until the surface is skinned (it takes at least 40 minutes for my climate) and then put it into the preheated oven with 140 ℃ for about 15 minutes

11. 

    Step11:Come out of the oven ~ the skirt of the oilcloth is neat ~ the silicone pad is a bit of a turn out ~ I don't like it, but I don't like it. It will be very easy to take it down after it's completely cooled ~ take it down and add in the filling after it's taken down ~ don't rush to take it when it's hot ~ it's easy to get the same batter off the bottom ~ the skirt made of the silicone pad is not as neat as the skirt made of the oilcloth

12. 

    Step12:Stuffing - the larger macarone is squeezed on the oilcloth ~ the self-made cheese that can fit into the eyes of the skirt ~ it's just right without sugar and acid ~ but it's also rough because it's not smooth and smooth

13. 

    Step13:These smaller macarons are made of silica gel pads. The filling in the irregular skirt is tiramisu batter. But the paste has a large fluidity, so the amount of filling can't be more

14. 

    Step14:Close up one