Macalon

Almond powder mixed with sugar powder

Protein with sugar, hot water at the bottom of the pelvis begins to hit the protein, so the sugar melts fully, and then leaves the hot water and continues to pass out until it turns into a dry bubble with a straight, sharp angle, and with a mixer it feels a little bit of resistance. The hot water here is for sugar to melt, so the protein that comes out is very bright and smooth。

Then you mix the sifted almond powder and the sugar powder into the protein, and you mix the protein with the almond powder hard enough to flip it with full pressure. It'll end up with smooth protein paste, and it'll just be a slow fall in ribbon form。

4. Filled in a bouquet, squeezed into a circle of the same size, and I used an online silon pad with a circle. When the table is squeezed and the bubbles come out of a few tremors, it can spread out a little bit of the concussion and the surface is smoother. When it was over, the point was, most of the lessons were drying, and I failed twice because I couldn't, and then I blew it with the wind, and it worked 100 percent. Remember, when you're done with the wind blower, you blow the macaron pattern, but not too close, evenly or easily. It's nice to blow up to the surface and not sticky. The oven preheat of 125 degrees (the temperature requires everyone to test themselves because each oven is different) is placed in the lower middle floor, where the bottom mattress covers a portion of the heat so as to avoid roasting. I baked for about 18 minutes without having to adjust the temperature in the middle, and started to rise by the skirt in about four minutes, slowly climbing. The most important thing is to pre-form with a blowtorch, save the skin-laying trouble and save the skirt a lot! Let's try it. I can't guarantee anything else, if you follow my little trick

Good luck

This way it works fast. You can make the perfect macaron if you have the temperature