Macarons (French: Macaron, French pronunciation: [maka]), also known as macaroons and French crumpets, are a French dessert made with egg whites, ground almonds, sugar, and frosting, usually with a filling such as fruit sauce or cream sandwiched between two cookies. Its origins can be traced back to the 19th-century almond crêpe; this sweet comes out of the oven with a round, flat-bottomed shell as its base, topped with blended egg whites, and finished with a hemispherical top shell to form a round, compact dessert that presents a rich texture, and is a delicacy that is most characteristic of the Vienne département in western France, where it can also be found occasionally in northeastern France.

Classic practice

1, prepare all the ingredients

2, prepare the egg whites

3, 65 grams of almond flour and 65 grams of powdered sugar mixed and sifted to make the almond TPT.

4, and then 50 grams of powdered sugar, and then sifted through again

5, egg whites with granulated sugar beaten until stiff peaks

6, add two drops of Red pigment, mix well

7, add marzipan powder with a spatula and mix.

8, put into a laminator or a laminating bag, I think the latter will work better. Cut a small slit in the front of the laminating bag

9, squeeze the small cakes to dry out the hard shell. I've been drying them for about 6-7 hours

10. Bake at 150 degrees Celsius for 15 minutes in the middle layer. After cooling, you can add any filling ingredients

11, although there are small skirts, but they are spread around.