Cooking Steps

1. 

   Step1:Almond powder and cocoa powder. Add 23g sugar powder and put it into the blender for fine processing. Then sift it for standby.

2. 

   Step2:Put the protein in a water-free and oil-free basin. After making a thick bubble with an egg beater, start to add sugar powder. Add a quarter first. Beat slightly with an egg beater and then add a quarter. Repeat the above steps

3. 

   Step3:After adding all the sugar powder, beat until it reaches the very delicate dry foaming state as shown in the figure.

4. 

   Step4:Because this teacher is relatively small, you can pour all the almond powder into the protein directly. Use a scraper to mix until the surface is bright. Use a scraper to scrape up the almond paste and it can fall down like a ribbon.

5. 

   Step5:Use one centimeter round nozzle to extrude a circle of about three centimeters on the high-temperature oilcloth. Preheat 80 degrees, turn off and put the macaroni in until the surface is clean and there is a thin shell.

6. 

   Step6:No need to preheat the oven. Directly adjust the oven to 130 degrees. Middle layer. Bake for 18 to 20 minutes.

7. 

   Step7:Take it out immediately after baking. Remove the oilcloth from the baking tray and cool it down.

8. 

   Step8:Put the chocolate and cream in a bowl. Melt them in water, mix well, cool and squeeze on macarone for filling.