1. The ingredients are ready, mix almond powder and powdered sugar, sift 2 times
2. Whip the egg whites and fine sugar to a dry foam, lift the beater head to form a small sharp corner
3. Add 1 drop of red pigment at this time
4. Use a whisk at low speed to beat a few times, then use a spatula to mix evenly
5. Add the almond flour to the meringue in 3 times, first add one-third of the almond flour, cut or mix until there is no dry powder
6. Add two-thirds of the almond flour and continue to use cutting or pressure mixing
7. Add the remaining almond flour and use the cutting and mixing method. Don't make a circle, it will defoam.
8. The mixed batter is in the shape of a streamer.
9. Put the batter into a disposable piping bag, cut a small opening, and pad the baking pan with a silicone mat
10. Squeeze the batter vertically
11. Squeeze the macaron, hold the baking tray with both hands, shake it a few times, and poke out bubbles on the surface with a toothpick
12. Let the skin dry in a ventilated place, preferably no more than 30 minutes, it will defoam after a long time. Just touch it with your finger, and it will not stick to your hands (you can turn on the electric fan to blow, or the oven can be dried at 35°)
13. Preheat the oven at 150 degrees for 5 minutes in advance, and bake the middle layer for 15 minutes
14. Basically, the skirt will appear after 4-6 minutes of baking
15. When the baking time is up, let it out and let it cool at room temperature. Find the same size and put it together
16. Dark chocolate cut into small pieces and light cream in a bowl
17. The heat insulation water melts, the water temperature is about 40-50 degrees, and the scraper keeps stirring
18. The chocolate sauce is put into a disposable decorating tape, a little bit solidified, cut a small mouth
19. Take a piece of macaron and squeeze it with chocolate sauce (if you like more, squeeze more)
20. Take another piece of macaron and merge it
