Cooking Steps

1. 

   Step1:Sift the almond powder and sugar powder respectively. Put the two kinds of powder in a basin. Add a egg white. Mix well with a rubber scrape

2. 

   Step2:Add a few drops of pigment (I use purple). Mix wel

3. 

   Step3:Put B egg white and B sugar in a small basin. Beat the eggs to 70-80% with an electric beater (while doing this step, you can let people around you do the next step at the same time

4. 

   Step4:C. put sugar and water in a small iron bowl. Cook in a low heat in an induction cooker to 115 ℃. Use a small spoon to stir continuously in the middle of the process. Measure the accurate temperature with the temperature and take it out. Remember it is 115

5. 

   Step5:Slowly pour the syrup into the albumen basin after boiling. Use the electric egg beater to whisk it to the whole hair (no flow, just a little hook

6. 

   Step6:Half the egg white cream into the almond powder. Mix it with a rubber spatula (Qi wind mixing technique). Pour in all the remaining protein cream. Mix well in the same way. The mixed state should be thick, not thin.

7. 

   Step7:Mount the flower bag. Cut a small round mouth. Squeeze to the size of a coin. Leave it at room temperature. Let it dry the skin naturall

8. 

   Step8:Preheat the oven in advance. Fire 180. Fire 180. When the skin is dry, put it in the oven. Bake at 180 ℃ for five minutes. As soon as the time comes, turn to the heat 140. Lower the heat 160. Bake for 10 minutes. Don't take it out immediately after baking. After a while, when the state is stable, take it out and cool it. Squeeze the stuffin

9. 

   Step9:After filling, cover with plastic wrap to prevent water dripping. Refrigerate for a while and let the filling solidif

10. 

    Step10:Finally, put chocolate in a flower bag and soak it in hot water. When it's melted, cut a small hole in the decoration bag. Draw a thin line on the macarone's surfac