Materials: 60 grams of almond flour, 60 grams of powdered sugar, 40 grams of egg whites, 40 grams of granulated sugar, 10 grams of a tenacious heart (personal taste discretionary increase or decrease), 2 drops of food coloring, 100 grams of white chocolate, 70 ml of light cream, 13 grams of butter.

Practice:

1, mix 60g almond flour and 60g powdered sugar, add into the cooking machine and grind into fine powder, sieve.

2. Whip 40g egg whites, add 20g granulated sugar when beating into fish-eye bubbles, add the remaining granulated sugar when beating into fine bubbles, add 2 drops of food coloring, and beat the egg whites until dry peaks (sharp corners).

3. Add the whipped egg whites to the ground almond flour in small portions and mix well.

4, mixed almond paste into a laminating bag, mounted on the tip of the laminating bag cut a small opening, the mouth is not good control, the almond paste squeezed onto a tarpaulin, about 3 cm in diameter round, divided into two dishes baked.

5, drying skin. Use a toothpick to cut through a few small air bubbles on the surface. Room temperature is 20 degrees, 40 minutes is enough time to use.

6, preheated oven, upper and lower heat 170 ° C. It takes about ten minutes.

7, oven 170 degrees, into the oven in the middle of the baking 20 minutes, pay attention to the emergence of skirts on the fire immediately reduced to 120 degrees (about 3-5 minutes), the fire remains unchanged, continue baking.

8, choose a shape is not ideal to break open, check the internal hollow.

9, 70ml of light cream poured into a small saucepan, heat over low heat, cook until slightly boiling (small bubbles can appear), turn off the heat, add 100g of white chocolate in a small saucepan, 13g of butter, stirring until completely melted, put into the refrigerator and set aside.

10, slightly solidified filling into a piping bag, the tip of the small cut, squeezed in the back of the macarons.

11, choose the same size of two pieces together can be.