Cooking Steps

1. 

   Step1:The first step is to sift the sugar and almond powder for about 3 times (to make the surface of macarone smooth). You can put them into the mixer in advance and polish them. It is convenient to sif

2. 

   Step2:Prepare a clean egg beater. Add a little protein powder. Pour the egg white into the egg beater. Add one third of the sugar when the egg white is whipped into the fisheye bubble. Add the second sugar when the grain appears. (one third) add the remaining sugar when the egg white is whipped into the wet foam (when the hook appears when lifting). You can add some food pigment. When the egg beater is lifted, add the sugar It's good when there's a sharp hoo

3. 

   Step3:Add a third of the protein cream to the TPT (in the sifted sugar powder and almond powder) and stir it almost with the turning method. Then add the remaining protein cream. Use the turning method. Stir until it falls off like a ribbon

4. 

   Step4:Pour the batter into the flower mounting bag. I use a big flower mounting mouth. Squeeze it on the silica gel pad (oil paper is OK). Then shake it for 23 times. Shake out the air bubbles inside. Then put it at room temperature (which can also be used in the oven fan mode) and skinned (about 154 minutes) until I touch macarone without touching it

5. 

   Step5:Then put it in the oven and bake at 140150 ℃. The time is about 1013 minutes

6. 

   Step6:The roasted macarone can be served with chocolate ganache or jam