Cooking Steps

1. 

   Step1:Sift 50g of sugar powder into a clean bowl. Pour in the almond powder (my almond powder is very fine. Do not sift. If it's packed normally, it's recommended to sift). Mix well. Flatten some small pieces. Try to wrap each sugar with almond powder. TPT is finishe

2. 

   Step2:Pour 19g egg white into the middle (mine is refrigerated for one night). Cover lightly with TP

3. 

   Step3:42 grams of sugar into the small milk pot. Add 13 grams of water. Plug in the thermometer. Remember. Don't touch the bottom of the pot. We'll heat the syrup when the protein reaches 60

4. 

   Step4:Prepare 19 grams of protein and 9 grams of sugar. Don't make the bowl too large because the amount of protein is small

5. 

   Step5:Add protein in three times to kil

6. 

   Step6:Send to dry foaming. The protein will pile up to one side. There will be short sharp corners

7. 

   Step7:This is the sugar water. When the sugar water reaches 118 degrees, you can take the milk pot and pour it into the freshly beaten egg white three times. The eggbeater should be stirred all the time to cool down. It should be stirred evenly every time. Be careful not to pour sugar water on the eggbeater. It will agglomerat

8. 

   Step8:Whipped egg white cream will be very shiny. Please ignore the egg white that I only have texture but haven't whipped. It's better if I can whip it.

9. 

   Step9:Mix the TPT and protein just mixed with pressure mixing until there is no dry powde

10. 

    Step10:Become like thi

11. 

    Step11:Add one third of the protein cream and mix well with pressing and mixing metho

12. 

    Step12:Add the remaining 1 / 2 protein cream and mix with the cutting and mixing metho

13. 

    Step13:Finally, pour it all in. Cut and mix gentl

14. 

    Step14:My paste is thic

15. 

    Step15:Prepare six color

16. 

    Step16:Each is dipped into a toothpick and painted on a mounting ba

17. 

    Step17:Pour in the paste. My one is in the middle. Because I want to make part of the white one. If you want all the rainbow colors, you can pour in the paste like a little above. Just squeeze it down again

18. 

    Step18:Squeeze silicone pad evenl

19. 

    Step19:The skin will be dried after the oven circulates for more than ten minutes at 40 degrees. Try to touch the skin with your hands. If it is not sticky, you can directly turn it to 150 degrees and bake for 13 minutes

20. 

    Step20:Take out the skirt in about 5 minutes. After baking, take it out and cool it thoroughly before demouldin

21. 

    Step21:Put all kinds of fillings you love. Beautiful macarone will come out

22. 

    Step22:I like i