Cooking Steps

1. 

   Step1:Sift almond powder and sugar powder.

2. 

   Step2:Add white sugar to the protein and beat with Panasonic / Panasonic mxss1 hand-held mixer.

3. 

   Step3:There is a small sharp corner in the hard foaming.

4. 

   Step4:Put the sifted powder into the protein cream twice. Add a drop of red pigment and mix well.

5. 

   Step5:Turn it into a glossy, ribbon like batter.

6. 

   Step6:Put the batter into the decoration bag.

7. 

   Step7:The batter is squeezed on the high temperature resistant oilcloth. The batter size is the same. Put it on the ventilated and dry place to dry the skin. The skin is not sticky. It feels like a layer of slightly hard skin.

8. 

   Step8:Bake in the preheated oven. Heat the middle layer up and down for 150 ℃. Bake for 20 minutes.

9. 

   Step9:Stuffing making - mix the yolk in a bowl. Add milk and mix well. Heat the milk in an induction cooker until it boils.

10. 

    Step10:Add butter and stir well. Add chocolate and lemon juice and stir well.

11. 

    Step11:Sit in a hot bath and heat for a moment.

12. 

    Step12:Filter and cool.

13. 

    Step13:When the stuffing is cool, put it into a mounting bag, squeeze it on a macarone, and then cover it with another one; two macarones are matched and decorated.

14. 

    Step14:Finished product.

15. 

    Step15:Finished product.