Cooking Steps

1. 

   Step1:Mix the almond powder, sugar powder and old egg white with a scrape

2. 

   Step2:Add 1 gram of protein powder to 33 grams of egg white, whisk until it is dry and foamy, then add the sugar water boiled to 118 degrees (75 grams of sugar and 22 grams of water). Whisk into Italian protein cream

3. 

   Step3:Mix the Italian protein cream and the almond paste of the first step fully. The method is the combination of pressing, mixing and turning. The standard state of mixing is that after lifting the scraper, the batter falls in a ribbon. The batter will not disappear for a long time if it is piled on the surface

4. 

   Step4:Squeeze the batter on a non stick cloth. The diameter is 45cm

5. 

   Step5:Oven temperature 150 degrees. Bake for 13 minutes

6. 

   Step6:Sprinkle cocoa powder evenly after baking, or before baking

7. 

   Step7:When 50 grams of light cream are boiled, add 50 grams of chocolate. I use 66% faverna and golden Caramel chocolate; add 20 grams of butter.

8. 

   Step8:Ganashi. Refrigerate until slightly set.

9. 

   Step9:Add one piece of macarone. Add sour jam, such as raspberry or blueberry jam. Then squeeze Ganache around mouth 4. The two pieces fit together. The production is finished