# Fourth Baking Contest and is Love to Eat Festival# Rose Macaron
1.
Prepare all the ingredients.
2.
The right amount of rose petals is powdered with a food processor.
3.
Sift the almond flour.
4.
Mix almond flour and powdered sugar evenly.
5.
Add rose pollen and mix well again.
6.
Add fine sugar to the egg whites and beat with a whisk.
7.
Add a little edible red pigment powder.
8.
Stir it to a hard foaming state, and lift the whisk to pull out a strong small sharp corner.
9.
Mix the whipped egg whites and almond flour in portions.
10.
The batter is in the shape of a streamer.
11.
Put the batter into a piping bag and squeeze it into a non-stick baking pan.
12.
In the upper layer of the oven, hot air at 50 degrees, let the skin dry for 20 minutes.
13.
Turn the bakeware to the middle and lower level, and heat up at 150 degrees for 20 minutes.
14.
Add fine granulated sugar to the egg yolk to beat, add warm milk and mix well, and finally sift the low powder into the egg yolk paste.
15.
Add lemon zest, lemon juice and a little butter.
16.
Pour into a non-stick pan, simmer on low heat, and stir until it becomes a thick paste while cooking.
17.
Squeeze the fillings.
18.
It tastes better after filling it and refrigerating it for a period of time. .
19.
The taste is very good.
