Macarons, crispy and thin on the outside, soft and soft on the inside

Today we share the value and food at the same time in the line of macarons practice, the outer skin is crisp and thin, the inner filling is soft and fluffy. Ingredients: powdered sugar, egg whites, sugar, almond flour, butter, powdered sugar, cream cheese. Step 1: Sift the powdered sugar and almond flour, because the almond flour particles are large, so this step should not be omitted. Step 2: Pour the egg whites in a bowl and start whipping the egg whites. Whipped egg whites appear fish-eye shape when the first sugar, and then continue to whip, foam is more delicate when the second sugar, continue to whip the appearance of lines when the last sugar, until the egg whites whipped to the emergence of curved hooks of the state. Step 3: Add a few drops of food coloring into the whipped egg whites, and continue whipping until a triangular shape appears. Step 4: Pour 1/3 of the egg whites into the sifted powdered sugar and almond flour and mix until well blended. Step 5: Pour the egg whites back into the remaining 2/3 of the egg whites, mixing with a flipping motion, and then put them into a piping bag. Step 6: Line a baking sheet with a silicone mat for the macarons and squeeze the batter onto it. Step 7: Drop the baking sheet a few times to shake out any air bubbles. Step 8, let stand for half an hour, the surface layer does not stick to the hands of the time into the preheated oven, 180 degrees baked 15 minutes. Step 9: Make the filling for the macaroons. Cream cheese in a large bowl, beat until smooth, then pour the softened butter into it, beat until smooth, then pour in powdered sugar, beat until well blended, put into a piping bag and set aside. Step 10, after baking the macarons to cool completely, then squeeze into the filling, cover with another piece of macarons, eat.