Cooking Steps

1. 

   Step1:Superfine almond powder does not need to be screened. Sugar powder is screened and almond powder is mixed with water-soluble pigment for standby.

2. 

   Step2:Put the aged egg white into the container. Add 30g sugar in three times and beat. (the egg white that has been refrigerated for more than 24 hours is aged egg white. This kind of protein has good stability and is suitable for making macarone.

3. 

   Step3:The protein is firm. Hard foaming.

4. 

   Step4:Take one third of the protein cream, pour it into TPT powder, mix well, and then add the next protein cream.

5. 

   Step5:The batter is smooth as a ribbon.

6. 

   Step6:Put the batter into the framed bag with round mouth.

7. 

   Step7:Spread the oilcloth on the baking tray. The flower mounting mouth extrudes the small circle vertically. Squeeze out the baking tray and shake out the bubbles.

8. 

   Step8:Soak the salted cherry blossom with clear water in advance. Dry it with paper towel and put it on the squeezed batter.

9. 

   Step9:Open the oven and heat it for 50 degrees. Air the skin for 20 minutes. Touch the surface with your fingers and dry the skin by hand. If there is no hard skin, please continue.

10. 

    Step10:After the skin is dried, move the baking tray directly to the middle and lower layers. Heat it up and down for 140 degrees. Bake for 20 minutes.

11. 

    Step11:Skirt in about six minutes.

12. 

    Step12:Let it cool and then remove it. There is a little concave bottom of the macaron is not hollow.

13. 

    Step13:Beautiful skirt.

14. 

    Step14:There is no hollow at all. The thickness is satisfactory.

15. 

    Step15:It's best to eat the stuffing you like when it's wet again. My filling is chocolate ganache. 50g chocolate coins and 30g light cream melt in hot water. Add 5g butter, mix well and refrigerate for a little while before using.

16. 

    Step16:Favorite macarone.

17. 

    Step17:Macarone, sweet and salty, has its own characteristics.