Macaron is a French dessert made of egg white, almond flour, sugar and frosting and sandwiched with fruit sauce or cream, crispy on the outside and soft on the inside. It was invented by the Italians and is loved for its beautiful colors and lovely shape. This time I have been obsessed with macarons, since the success of the macarons after a hair out of hand, before it has always been with flour to do macarons, and then feel practiced can be, on purpose to buy almond flour, the first time to do macarons with almond flour is a failure to end, put into the oven after the skirt, and all baked into a big cake, is probably a mixture of protein defoaming serious, and the skin did not dry out well, in the spirit of The spirit of perseverance and did a second time, the result is very successful, finally made the authentic macarons, very excited and happy, if you are also interested in macarons can look with me to see how it is done, mastered the method, I believe you can also make a good-looking and delicious macarons. Macarons [required ingredients] almond flour 40g, powdered sugar 40g, egg white 33g, sugar 22g. In addition to prepare the ingredients for the filling: cream cheese 35g, butter 15g, powdered sugar 15g. If you want to eat other fillings you can follow their own recipe to prepare the ingredients. Almond flour baking special pure macaroon ingredients three orange U.S. imports Gold Mountain Blue Diamond raw lentil powder Taobao monthly sales 6000 ¥ 16.8 buy 1, cut the cream cheese and butter into small pieces, soften at room temperature into a paste, sifted into the powdered sugar. 2, with an electric whisk whisking well. Cover with plastic wrap on the surface and put in the refrigerator. 3, sift the powdered sugar and almond flour. 4, add 22g of sugar to the egg white and beat with an electric whisk until stiff. 5, add the sugar to the egg white and beat with an electric whisk until stiff. 6, add the sugar to the egg white. If you want to make a colorful one, add a drop of food coloring and whip well. 5. Put the meringue into the mixture of powdered sugar and almond meal, and mix well by flipping. If you can't mix them well at first, use the press method to mix them together first. Scoop up some of the mixture with a spatula and drop it in ribbons. 6. Put the mixture into a piping bag and place on a baking sheet. Gently drop the baking sheet a few times to shake out the air bubbles inside, and use a toothpick to pick out the air bubbles that are not broken.7. Turn on the hot air function of the oven, upper and lower heat at 70 degrees Celsius, and put the baking sheet in to dry the skin, for about 20-30 minutes. Drying skin when you can open the oven to touch the surface with your hands, the surface is flexible and non-stick is drying good skin. 8, drying skin after the baking pan out, preheat the oven, upper and lower heat 170 degrees, preheat well after the oven into the oven, bake for about 7 minutes, and then upper and lower heat to 120 degrees baking 13 minutes or so. Time and temperature is for reference only, you according to their own oven temperament to adjust. In general, the first high temperature to the skirt baked out, and then low temperature baked internal. 9, cooled to fill the filling can be. It tastes better after chilling in the refrigerator. Teach you to use 4 common ingredients to make dessert, cute and delicious, super cure. It is said that macarons are difficult desserts to do, in fact, mastered the method will not feel difficult, I personally feel that its difficulty lies in the drying of the skin, if the skin is not drying well, when baked, it will not be out of the skirt, if you are the first time to do macarons can also take the flour first to practise, want to practice how many times can be practiced, take the almond flour practise will not be so free, I bought almond flour is only enough to do two times. Whether you use flour or almond flour, the method is the same, but the almond flour does come out delicious, with the flavor of almond flour. When the macarons were just made the texture wasn't that good, they tasted a little hard, after leaving them overnight the texture was much better, the outside was crunchy and the inside was soft.