Cooking Steps

1. 

   Step1:Prepare all the materials. Divide the eggs. All tools must be free of oil and water...

2. 

   Step2:Sift sugar and almond powde

3. 

   Step3:Heat a pot of hot water. Put the sugar into the protein when it's boiling. Put the container into the water again. Turn the fire to the minimum. Keep stirring the sugar to melt the protein until it's heated to 70 degrees, then you can leave the fire. Take out the protein.

4. 

   Step4:The egg beater can send the protein to a solid, shiny and delicate state at high speed. There is a shaped hook when lifting the egg beater. The protein has resistance. The pattern is clear. Turning the basin over will not drop the protein. There is almost no liquidity.

5. 

   Step5:If you want to have the color, add the dyeing material to mix it at a low speed after the protein is sent.

6. 

   Step6:Put the sifted almond powder into the protein at one time. Mix the batter with turning and cutting methods until it is dry. If the amount of batter is more, scoop the batter into another container. Cover it with plastic wrap. Wait until the baking is over.

7. 

   Step7:Mix the batter by turning, cutting, mixing and pressing. The batter is thick and bright.

8. 

   Step8:Squeeze into a small circle about 3cm on the baking tra

9. 

   Step9:Dry it in the ventilated place until there is a thin film on the surface. It can't be broken by hand. It should be elastic. It can't be too dry. The normal temperature and humidity are about 15 minutes.

10. 

    Step10:Preheat the oven to 150 ℃ and bake for 10 to 18 minutes. Bake and cool. Squeeze the sauce with macarone of the same size. Seal and place in a cool place for one night.