Cooking Steps

1. 

   Step1:Beat almond powder, hazelnut powder and sugar powder together for half a minute. Sif

2. 

   Step2:Add sugar to the egg white in three times. Beat it to hard foaming. Scrape off the egg white on the eggbeater

3. 

   Step3:Pour the flour into the egg white. Mix well. Pick up the batter and stick it on the wall for 15 times

4. 

   Step4:Mount the flower mounting bag. Mount the 8 round head flower mouth on the silica gel pad to form a circle of the required size (the peak will fall back and form a smooth circle after 1 minute

5. 

   Step5:Sprinkle with cocoa powder. Air for 2 hours or until a thick shell forms on the surfac

6. 

   Step6:Preheat the oven at 220 degrees. Place 2 baking plates on the bottom. Bake for about 3 minutes until the inside makaron comes out of the skirt

7. 

   Step7:Take out and rotate 180 degrees. Bake until all macarons come out of the skirt

8. 

   Step8:Open the oven for heat dissipation. Adjust it to 140 degrees. Bake it for another 10 minutes or so. Take it out and cool it. Take it off the silica gel pad

9. 

   Step9:Butter is softened in microwave oven. Add chocolate sauce to thicken it. Refrigerate it a little bit in the freezer. Put in the fresh-keeping bag and cut the corner