French Macalon
By VicentaLakin
Recipe Recommendations
- protein 80g
- almond powder 80g
- sugar 110g
- powdered sugar 100g
- food coloring appropriate amount
Steps for French Macalon
1
Protein starts bubble。
2
Add sugar in groups, and then pass。
3
Put all the sugar out and hit a hard hair bubble。
4
Sugar powder and almond powder are sifted, one third of the protein is mixed with almond powder, and the rest of the protein is mixed。
5
Add the desired edible。
6
The tarpaulin is prepared with a uniform size, with a temperature of 165 degrees and 12 minutes。
7
The finished product。