Cooking Steps

1. 

   Step1:Separate the egg white. Add a few drops of lemon juice. Beat until thick. Add a third of sugar. Continue to beat. After the protein becomes fine and white, add a third of sugar and continue to beat at high speed. Wet foaming. Add the last sugar and pigment. Continue to beat.

2. 

   Step2:Until there is a long tail shaking state at the head of the egg beater, and the protein in the inverted egg beater doesn't flow out

3. 

   Step3:Sift the almond powder and sugar powder respectively. Then sift the mixture into the protein. Cut and mix with a scraper while turning the egg basin. Then quickly stir for about half a minute. Lift up the scraper. There is a continuous streamer. That is, pick up the scraper. The flake can fall down.

4. 

   Step4:Put the batter into the flower mounting bag. Squeeze it on the makaron baking tray. Tap the bottom of the baking tray twice to shake out bubbles.

5. 

   Step5:For small bubbles, a toothpick can be used. Shake the bubbles again and let them dry in a ventilated plac

6. 

   Step6:Touch the skin gently with your fingers. If you feel it is a little thick, not sticky and smooth, it's OK.

7. 

   Step7:Put the baking tray in the middle layer of the preheated oven. Bake at 120 ℃ for 20 minutes. The temperature can't be lower. Some ovens can also bake for 15 minutes at 150 degrees. This is adjusted according to your own oven.

8. 

   Step8:In the fourth and fifth minutes, the skirt will be baked out. Open the oven door immediately. Put a baking tray on the top to insulate the heat, so as to prevent the surface color from being burnt

9. 

   Step9:Let it cool naturally at room temperature after being put out of the furnace. Let it cool thoroughly before uncovering.

10. 

    Step10:This is the time for filling. Pour chocolate and whipped cream into a container. Melt in hot water. Stir well with egg. Add butter. Continue to mix wel

11. 

    Step11:Put the inner stuffing into the decoration bag. Put it aside for cooling.

12. 

    Step12:When the butter filling solidifies, start to squeeze. Squeeze from the middle. Stop at the edge of makaron. Two pieces in a pair. Assembly complete

13. 

    Step13:The French makaron is finished.