Add 40g sugar to the egg white in three times and beat it until it is hard and small. Add pigment and beat it evenly. (It is very important for this step that the protein should shine and not be beaten.) Sieve the almond powder (the 60G almond powder here is already the sieved amount) once or twice. Sieve powdered sugar (powdered sugar crushed by white sugar is used here) and mix with almond powder. A perfect macaroon has a smooth surface. It takes about 75 grams of white sugar and 90 grams of powdered sugar to make the cake body, and about 60 grams of white sugar is added in the process of making the stuffing. Some people try to add various natural powders to the batter. For example, the qualified yield of matcha macaroon is very low. The key point of macaroon's practice is to make the surface of the cake blank harden before baking, and the oven needs to be divided into upper and lower fires. We should first control the upper fire and thoroughly bake the skin to make the surface smooth, and then slowly cool down and bake it with lower fire.

When macaroon first came to France, it was still very different from macaroon today: it was just a single piece without a sandwich. After the protein almond cake was introduced to France, especially after entering the19th century, a large number of French chefs competed to make this dessert, and the single piece gradually became a sandwich. The same production method: sift the sugar powder and almond powder together, boil the water and white sugar together, whisk the egg white quickly, pour in the boiled sugar water and whisk it quickly, whip it into a jelly-like Q-bomb, pour the sieved powder into the whisked egg white, and stir it evenly.

Therefore, some businesses will use chemicals such as sunset yellow, carmine, cochineal red, acid red and lemon yellow. These synthetic food pigments are made from aniline dyes separated from coal tar, such as synthetic amaranth. For foodies, macaroon is a lovely and delicious dessert, which is colorful, fresh and delicious, and has won the hearts of many girls.

The egg beater rotates at a high speed to beat off the egg whites, and slowly adds sugar water for 4-6 times. At this time, you will find that the protein cream will become bigger and fluffy after each addition of sugar water. After adding syrup for the last time, you need to continue to type 1-2 minutes.