Macaron practice is as follows:

Ingredients: almond flour, powdered sugar, egg whites, granulated sugar.

1, almond flour, powdered sugar mixed well, lumps beat. Egg whites with sugar whipped to dry foam, add coloring.

2, in three parts, the meringue and classification of the mix evenly, the first time you can dramatically pressure mixing, the next two try to take the flip-flop technique to avoid defoaming.

3, the next two try to take the flip version of the approach, to avoid defoaming, stirring until the powder paste into a ribbon floating down can be. Put it into a piping bag and squeeze it onto a silicone mat for macarons.

4, a variety of colors are good, ventilated place to dry, this is the most critical step. You can use a hairdryer to help dry the skin, wait until the skin of the macaron is not sticky, the surface of the formation of a soft shell can be.

5, the other colors are also good, good macarons, sandwiched between a variety of flavors of sweet and sour filling can be. Fitted with a transparent box, looks beautiful.