Cooking Steps

1. 

   Step1:Sift together the almond powder and cocoa powder and sugar powder in material 1. Mix well with egg pum

2. 

   Step2:Aging protein added to material

3. 

   Step3:Cover the protein with powder for us

4. 

   Step4:Prepare the basin without water and oil. Add the protein, protein powder and sugar in material

5. 

   Step5:Whisk to dry foaming state with electric eggbeate

6. 

   Step6:Water and sugar in material 2 in small milk po

7. 

   Step7:Turn off the fire when the small fire is heated to 118 degree

8. 

   Step8:After turning off the heat, whisk the egg whites at high speed with an egg beater. While whisking, pour a small amount of hot syrup into the side several times (do not pour it on the wall of the basin and the head of the egg beater

9. 

   Step9:Don't continue until the bowl is warm as shown in the figure

10. 

    Step10:Great protein, thick and oily, as bright as pain

11. 

    Step11:After the protein is beaten, mix the material 1 with a scraper until it is free of particles

12. 

    Step12:One third of the protein is added to material 1 and mixed evenly under medium pressur

13. 

    Step13:The state after mixing is as shown in the figur

14. 

    Step14:Add another third of the protei

15. 

    Step15:Press and mix evenl

16. 

    Step16:Add the remaining protein. Mix gentl

17. 

    Step17:Mix the batter into a smooth ribbon and float down. It will not disappear in 30 second

18. 

    Step18:Pour batter into the decoration bag. The decoration mouth uses Sanneng 706

19. 

    Step19:The flower mounting bag is vertically extruded. Use toothpick to pick out the bubble

20. 

    Step20:Put it in the middle of the oven. Bake for 10 minutes with 60 degree hot air

21. 

    Step21:After 10 minutes, directly adjust the temperature of the upper and lower tubes to 130 ℃ and bake for 13 minute

22. 

    Step22:The crust is ready. Take out the baking tray. Wait until it's cool, then take off the crust

23. 

    Step23:Close u

24. 

    Step24:Chocolate stuffing - 100g light cream heated to a slight boiling, then poured into chocolate. (I use 66% of faverna's chocolate). Stir with chopsticks evenly. After it solidifies, it can be put into a flower mounting bag to squeeze the stuffing for macarone

25. 

    Step25:Take a bite. It's crispy outside and tender inside. It's rich in chocolate. My daughter can't stop eating.