Cooking Steps

1. 

   Step1:Prepare the raw materials. This time, the almond powder is macarone's special almond powder. But this time, the almond powder particles are relatively thick, and only half of them are left after sieving. In order not to waste, several more colors have been made.

2. 

   Step2:Boiling syrup. I boil sugar water in an electromagnetic furnace, add water with young granulated sugar B and heat it on a medium fire. After the syrup bubbles, I also whisk the protein.

3. 

   Step3:Beat egg white. Beat egg white + albumen powder + young granulated sugar A. beat egg white with electric beater until it bubbles. Add half of the mixture of sugar powder and albumen powder. Beat egg white at high speed. Then add the remaining mixture of sugar powder and albumen powder. Beat until it can pull out the small sharp corner

4. 

   Step4:Beat the egg white frosting. Boil the syrup to 116 to 118 degrees. Pour the syrup into the egg white. Beat at high speed.

5. 

   Step5:Sift the almond powder and sugar and mix well.

6. 

   Step6:Add a little pigment to the old protein and make it your favorite color.

7. 

   Step7:Use a silica gel shovel to mix the almond powder and sugar powder evenly.

8. 

   Step8:Make the shell batter. Add the protein cream into the almond powder in three times. The batter can fall in a ribbon shape.

9. 

   Step9:Extrusion molding. Put the mixed protein sugar cream into the mounting bag, extrude a circle of the same size according to the model, and let it air dry naturally until the surface feels non stick.

10. 

    Step10:Preheat the oven in advance. Heat it up and down at 170 ℃ for 15 minutes or so. Get up the skirt for about 6 minutes. After baking, wait for macarone to cool down. Take out one by one.

11. 

    Step11:I use fresh mango jam as stuffing, with cream and cheese. Mix them well.

12. 

    Step12:Put the stuffing into the mounting bag. Take one piece of macarone and squeeze the stuffing. Cover the other piece. Finish.