Taro Cocoa Macarons

Egg whites 33g,Sugar 15g,Egg white 1g,Powdered Sugar 90g,Almond Flour 90g,Colouring in moderation,Water 23g,Cocoa Buttercream Cream Frosting

Cocoa Raspberry Macarons

Egg whites 33g,Sugar 15g,Egg white 1g,Powdered Sugar 90g,Almond Flour 90g,Colouring in moderation,Water 23g,Cocoa Buttercream Creaming Cocoa Buttercream Frosting

Black Sesame Macarons

Egg white 33g,Sugar 15g,Meringue 1g,Sugar 90g,Almond 90g,Coloring Moderate,Water 23g,Black Sesame Buttercream Frosting

Matcha Raspberry Macaroons

Egg white 33g,Sugar 15g,Meringue 1g,Sugar 90g,Almond 90g,Coloring Moderate,Water 23g,Matcha Cream Frosting

Hazelnut Ferrero Macaron

Egg white 33g,Sugar 15g,Meringue 1g,Sugar 90g,Almond 90g,Color to taste,Water 23g,Chocolate Cream Frosting

Sweet Orange Crème Brulee Macaron

Egg white 33g,Sugar 15g,Meringue 1g,Sugar 90g,Almond 90g,Color to taste,Water 23g

Strawberry Brulee Macarons

Egg white 33g, sugar 15g, egg white powder 1g, powdered sugar 90g, almond flour 90g, coloring moderate, water 23g, strawberry buttercream frosting

Cocoa Macarons

Macarons: Egg white 64g, granulated sugar 64g, powdered sugar 80g, almond flour 84g, yellow pigment

This is a very good way to make the best of your time and money. >1. egg white in three parts, add sugar and beat until a small curved hook appears

2. almond flour + powdered sugar sifted in advance, poured into the egg white, add a few drops of yellow pigment

3. first mix until there is no dry powder

4. continue to mix the egg white batter along the wall of the bowl or scrape along the wall of the bowl

5. the final batter is a ribbon, intermittently falling on the

6. extrusion The shape of the shells? Shake out the air bubbles? With a toothpick to pick through the bubbles

7. placed in a ventilated place to dry skin

8. drying good macarons will form a layer of soft shells with the hands of touching the non-stick on the upper heat 125 degrees? lower heat 145 degrees for 18 minutes

Sandwich: egg yolks 70g, sugar 20g, milk 110g, butter 240g, chocolate 55g

1. egg yolks + sugar whisked

2. milk heated to the edge of the pan bubbles

3. slowly poured into the yolks while pouring and stirring

4. and then poured back into the pot and keep stirring! Heat the mixture over low heat until it reaches 84 degrees

5. Sift the mixture through a sieve. Let it stand at room temperature and then add the softened butter. Mix well

6. Divide into two parts: one for the original flavor; one to add the chocolate is evenly mixed

7. Put the original flavor and chocolate flavor into a laminating bag, squeeze out the shape of the decoration is done!