1, the preparation of ingredients: 60 grams of almond flour, 105 grams of powdered sugar, 20 grams of egg white (mixing), 20 grams of granulated sugar, 30 grams of egg white (whipping), a little food coloring.

2, almond flour and powdered sugar (use pure powdered sugar, not commercially available powdered sugar mixed with cornstarch. You can use a food processor to beat sugar into powdered sugar to use) mixed, into the food processor high-speed beat twenty seconds to half a minute, until beaten into a very fine powder. Rub the powdered marzipan with your hands to break up any lumps.

3. Pour the marzipan into a bowl and pour in 20 grams of egg white. Use a spatula to mix well, and repeatedly stir to make the marzipan and egg white completely mixed, if there are particles can be repeatedly mixed with a spatula and pressed several times, until thoroughly smooth (the amount of egg white is relatively small, the beginning of the mixing will be very dry, but when the powdered sugar absorbs the protein melting, it will slowly become wet. Don't add more egg whites because you think it's dry at first).

4, mixed fine almond paste. At this point the almond paste is very thick. Add a little coloring to the almond paste and mix well.

5, another clean bowl, pour 30 grams of egg white and 20 grams of granulated sugar, with a whisk to whip until you can pull out the upright tip of the dry state of foam.

6. Sheng 1/3 of the egg white into the almond paste. Use a spatula to mix well, and mix thoroughly so that the almond paste, which is thick and difficult to mix, becomes thick and smooth.

7. Add another 1/3 of the egg whites and continue to mix well. Add the last 1/3 of the egg whites and toss to coat. Each time you toss quickly, from the bottom to the top (similar to the chiffon cake production techniques), do not draw a circle mixing.

8. After mixing, the macaron batter should appear very glossy and smooth. With a spatula to pick up the batter, the batter can be in the shape of a band floating down, dripping into the basin of the batter pattern will be very slow to disappear. If the batter doesn't fall in ribbons, it's too thick, so you can mix it a few more times to get the batter to the right consistency. If the batter drops and disappears in ribbons very quickly, it is too defoamed and the batter is too thin.

9. Cover a baking sheet with a greaseproof cloth, put the batter into a piping bag, and squeeze out the batter with a 0.6cm diameter round nozzle. The batter will slowly spread out after extrusion. Each batter is about 2.5-3cm in diameter, slightly larger than a dollar coin. According to the recipe, you can squeeze out at least 60 pieces (after baking, two pairs of clips are 1 piece, one **** can make 30 pieces). If there are air bubbles on the surface of the extruded macarons, use a toothpick to gently pick through them (occasional air bubbles on the surface of the macarons are normal, but if there are too many air bubbles on the surface, it may be due to the batter mixing is too thin, and the egg white is defoaming and producing them).

10, the baking sheet will be placed in a ventilated place to dry for a few moments, until the hand gently press the surface of the batter, do not stick to the hand, and the formation of a layer of soft shells, you can enter the oven to bake. Temperature 140 ℃, 12 minutes, upper and lower heat hot air. Direct upper and lower heat is fine. Usually macarons will start to appear skirts in about 3 minutes.