Cooking Steps

1. 

   Step1:First, prepare the ingredients for makaron. It should be noted that macarone's almond powder is almond powder.

2. 

   Step2:Mix almond powder and sugar powder. Add 33 grams of egg white and a small amount of toner. Use a scraper to stir continuously. Make the powder and egg white mix completely. Make it a very thick batter. Cover the batter with plastic wrap to prevent it from drying out.

3. 

   Step3:On the other side, I'm ready to cook the Italian protein cream. First 33 grams of egg white, 15 grams of sugar and 1 gram of protein powder. Use the beater to beat until it is dry and foamy (lifting the beater can pull up an upright sharp corner). Protein powder can improve the stability of protein cream. It's very helpful to make a successful macarone. If you don't have protein powder, you can use it.

4. 

   Step4:Pour 75g of sugar and 22G of water into the milk pot. After the water and sugar are completely mixed, heat the milk pot over a low heat and keep boiling until the syrup is boiled. Use syrup thermometer to test the temperature of syrup. Turn off the fire immediately when cooking to 118 ℃ (it's important to cook to an accurate temperature, so choose a syrup thermometer with accurate temperature measurement).

5. 

   Step5:After turning off the fire, immediately pour the boiled syrup into the beaten protein (this action should be fast. Pour immediately after cooking. Do not delay any time so as not to reduce the temperature of syrup). While pouring, use the egg beater to continuously beat the protein at a high speed until the syrup is all poured out.

6. 

   Step6:After the syrup is poured, continue to beat for two or three minutes to reduce the temperature of the protein cream. After mixing, the Italian protein cream is ready.

7. 

   Step7:Mix the cream with the almond batter you mixed before. Mix 1 / 3 of the cream with the batter. Then add the remaining cream and mix well. Turn the mixture from the bottom up. The mixing action should be as fast and large as possible, so that they can be mixed evenly in a short time.

8. 

   Step8:Check the consistency of the paste after mixing. Use a scraper to pick up the batter. The batter drips down in the shape of a ribbon. It means that the appropriate consistency is achieved (if the batter is too thick, you can mix it more. Make the protein cream slightly defoaming. Make the batter thinner. If the batter is too thin, it means that the defoaming of the protein cream is excessive. It is usually caused by the failure of the Italian protein cream or the incorrect mixing method. Too thin batter has a great influence on the finished product. First, it is not easy to be a beautiful circle when it is squeeze

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