Materials and main materials

Almond powder 100g

condiments

Chocolate beans 1 cup

Cream 1/2 cups

condiment

200g powdered sugar

50 grams of soft sugar

Three proteins

Macaroon's method

Materials: almond powder 100g (whole almond powder), sugar powder 200g, soft sugar 50g, and three egg whites (90g).

Preparation: After weighing the ingredients, first mix the sugar powder and almond powder, and then sieve again. Separate the egg white from the yolk.

Exercise:

1. Beat the egg white with electric egg beater until it is big and sticky, then add the soft sugar and beat until it is hard and frothy.

2. Add the sieved almond powder and sugar powder in 2-3 times and stir evenly with a scraper.

3. Divide the sugar paste into two halves, add pigment, and add green to the other half.

4. This half is yellow, mix well separately.

5. Put it in a flower-mounting bag and use a large circular flower-mounting nozzle.

6. Extrude a circle with a diameter of about 2.5-3cm on the silica gel pad.

7. Let stand for more than 30 minutes. If it feels hard with your hands, you can start baking without sticking your hands.

8. Preheat the oven to 150 degrees, and bake the middle layer for about 14 minutes, depending on each oven. Watch carefully. Generally, the skirt is baked after coming out 10 minutes. My oven will come out of my skirt in about 3-4 minutes. Be sure to wait until it is completely cooled, or it will stick to the bottom.

9. It is best to use a silicone pad. The picture below shows me baking with silica gel pad and high temperature resistant tarpaulin respectively. The yellow one is a silicone pad, and the green one is a waterproof cloth.