Cooking Steps

1. 

   Step1:30g almond powder + 45g sugar powder after grinding, sifting. Add 6G Matcha powder.

2. 

   Step2:Mix well.

3. 

   Step3:Add a little protein powder to 33 grams of egg white (preferably aged and separated in advance).

4. 

   Step4:Add 30 grams of granulated sugar to make a strong protein cream (in the state of dry foaming

5. 

   Step5:Turn the egg white cream and almond sugar powder evenly. It should not be too dry or too wet. Too dry defoaming is not enough. The sharp point cannot fall back; too wet defoaming is serious. The cake body is not formed.

6. 

   Step6:Extrude the pie vertically.

7. 

   Step7:Sprinkle with Matcha powder to decorate. And wait for skinning. French macarone must be well skinned. It's not good without sticking hands. It's necessary to form a soft shell.

8. 

   Step8:Heat the oven at 170 degrees and lower it at 150 degrees for about 10 minutes. We need to keep running in with our own oven.

9. 

   Step9:Put in the chocolate almond ganache.

10. 

    Step10:This is the French cream with yolk.

11. 

    Step11:This is the pigment version. The almond powder is increased to 33 grams.