Cooking Steps

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   Step1:Before you fully understand your oven and the characteristics of macarone, it's very difficult to make macarone successfully. Even if you do it well occasionally, it's only luck. So before making macarone, you have to know your oven. Is there a separate adjustment function between the upper and lower fire? Is there hot air circulation function? How much is the difference between the preset temperature and the actual temperature of your oven? Do you have a balance between fire and fire? I use the beautiful 38 liter oven. There is no hot air circulation. There is no separate temperature regulation between the upper and lower fire. The lower fire is very fierce. Therefore, I need to use the baking tray to keep off the fire for a while. I need to use the baking tray to keep off the fire for a while. The temperature also needs to be adjusted in different periods.

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   Step2:As we all know, makaron can be divided into French and Italian methods. The French formula contains relatively less sugar and the manufacturing process is simpler. But the French protein cream is quite unstable and has a high failure rate. The surface of the finished product is rougher than that of Italian formula. Above is my French makaron.

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   Step3:The sugar content of Italian macarone is higher than that of French, but the nature of protein cream is more stable, and the finished product is more delicate than that of French. The picture above shows my Italian macarone. You can compare the surface and see if the Italian style is delicate. Today, I'd like to introduce the Italian method to you.

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   Step4:Let's talk about the recipe first. This recipe is very common on the Internet. It's evolved from pH's formula. It's a classic formula. Many people on the Internet also use this recipe. If you are not the master of makaron, you should never change the recipe handed down by the master. The amount of each material should be measured accurately. First, mix 100g sugar powder with 100g almond powder.

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   Step5:I need to pay attention to a few points here. First, I use the almond powder that I bought online for macarone. It doesn't need to be screened. If it's a common Golden Mountain almond powder, it needs to be mixed with sugar powder first and then put into the blender for dry grinding for a few seconds. It can only be used after being beaten into fine powder and sieved. Make sure to mix the sugar powder and polish it. Otherwise, the almond powder will produce oil and become almond paste. The second thing to note is that sugar powder should be pure sugar powder without starch, or sugar powder with less starch content, such as Archaean icing. I use the pure sugar powder that I bought online for makaron. If the sugar powder has caking phenomenon, you need t

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