French Macalon

By VicentaLakin

French Macalon
I've failed many times, wasted a bag of sugar, a lot of eggs, made French, Italian, had a hard palm like a cookie, a scavenging cup of cake, an empty-heart briquettes, and now it's tweaked with the oven, and it's as simple as French, it's easy to operate, it's not like I mean to cook syrup, it's a little smoother, but you've got the taste of it, and you can bake beautiful ponys dry, make them better, make them better than uncomforted, mix them, and touch the temper of the oven. Twilight

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Steps for French Macalon

  • 1
    Almond powder mixed with sugar powder three times
  • 2
    Protein and sugar powder to dry hair bubbles
  • 3
    the mixed tpt powder pours into the distributed protein for mixing
  • 4
    Smash it to the point where it's falling
  • 5
    Fill up the bouquet and squeeze out a circle of about three miles in diameter, shake up the bubbles, and put a toothpick on the surface. Bubble
  • 6
    After drying, baked, 165 degrees above the oven, about two minutes later out of the skirt, adjusted the oven temperature to 120 degrees, and moved the oven to the bottom bottom layer for 10 minutes
  • 7
    Take it off the tarpaulin when it cools
  • 8
    Squeeze the pie and put the fridge in the freezer for one night

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