Cooking Steps

1. 

   Step1:Sift the almond powder and sugar powder. If the almond powder is coarse, it can be mixed with sugar powder and put into the blender to make it fine. Only put the almond powder into the blender to make the oil come out.

2. 

   Step2:Beat the egg white in three times with sugar until it is dry and foamy. - add sugar for the first time.

3. 

   Step3:~ add sugar for the second time.

4. 

   Step4:~ add sugar for the third tim

5. 

   Step5:Beat until the egg white is upright. There is a small spike. (dry foaming

6. 

   Step6:Add almond powder and sugar powder twice. - add the first almond powder and sugar powder.

7. 

   Step7:Turn it over until you can't see the powder.

8. 

   Step8:~ add almond powder and sugar powder for the second tim

9. 

   Step9:Turn it over until the batter flows slowly and continuously, forming a ribbon.

10. 

    Step10:Dip toothpick with some food coloring. (no pigment to omit this step

11. 

    Step11:Apply the edible pigment on both sides of the mounting bag. (no pigment to omit this step

12. 

    Step12:Put the batter in the decoration bag.

13. 

    Step13:Extrude a small circle about 3cm. After squeezing, knock the baking tray on the table and shake the bubbles out. Then sit in a well ventilated place until the skin doesn't touch your hands. Preheat the oven at 140 ℃ and bake in the middle layer for 15 minute

14. 

    Step14:It's easier to take the roasted macarone off the oilpaper when it's cool.

15. 

    Step15:Melt part of the dark chocolate in water. Add cream and butter. Stir well. Put it in the refrigerator until it solidifies.

16. 

    Step16:Done......