Ingredients: 60 grams of almond flour, 60 grams of powdered sugar (take 100 grams after mixing), one egg white 40 grams, 20 grams of granulated sugar.

Serving size: about 20

Features: Crispy outer skin

Method:

1, almond flour and powdered sugar with a blender for 1 minute, sieve and take 100g. Because I think almond flour is not very good sifted, while powdered sugar can be sifted easily. So this ratio I took is 1:1. of course, the extra powder you make a cupcake good. Or cookies or something, will not be wasted pull;

2, egg white into a container without oil and water, add sugar;

3, with a whisk whipping into the egg white inverted not down, the head of the egg white is inverted triangular, stiff foams;

4, and then add a drop of coloring. This color depends on each person like. I'm still relatively light. In fact, I want to use pink, the results were I took the wrong color, sweat a;

5, and then beat with a whisk until uniform;

6, pour sifted marzipan;

7, mix well;

8, poured into a laminating bag, with a round mouth flower mouth in the silicone mat extruded one by one in a small circle. Usually the diameter is about 3 centimeters. First of all, you have to air dry for 20 minutes, so that the macaron skin dry knot. Then preheat the oven at 200 degrees Celsius, middle layer, bake for 3 minutes, turn 140 degrees Celsius and bake for another 10 minutes. Remove from the oven, let it cool, and then just spatula out with a chocolate spatula.