Main ingredients: 43g almond flour, 43g powdered sugar, 30g granulated sugar, 33g egg white

Supplementary ingredients: 100g buttercream frosting, 1g egg white powder

Making steps:

1.Mix the almond flour and powdered sugar well.

2. Weigh the egg whites and add the protein powder.

3. Whip the egg whites with granulated sugar in two batches.

4. Add a little food coloring (you can also use coloring powder) and mix well.

5. Egg whites can be beaten until stiff peaks.

6. Add the mixed almond flour powdered sugar to the beaten egg whites and start tossing.

7. Until the batter falls in ribbons, slightly intermittent as it falls.

8. Fill a piping bag fitted with a #10 spout.

9. Squeeze it onto a heat-resistant cloth, and when you're done, hold up the baking sheet with one hand, and then tap the baking sheet with the other hand or knock it directly onto the table a few times to shake out the air bubbles, and then use a toothpick to pick off any that don't come out. Then set aside to cool the crust, it takes about 40 minutes in my case, adjust it according to the room temperature and humidity. Press the skin lightly with your fingertips, and it's ready when you feel a soft shell on your hands.

10. Preheat the oven to 165 degrees and bake for about 15 minutes.

11. Look at the side of the oven and see that the skirts of the macarons are not shining, and push the shells with your hand and they won't move, so they are cooked.

12. Cool the macarons completely. Squeeze on your favorite centerpiece.

13. The sandwich is complete, put in the refrigerator overnight can be.