by Heart-cooking kitchen

4.6 (1)







The macarons are distinctly layered, crispy on the outside and soft on the inside.
With a bite, the first thing you taste is a thin but crispy crust, followed by a soft and dense inner layer.
Different from the texture of cream, the tenacity of the almond cake supports the filling and adds chewiness to the soft and greasy filling. Break through the crispy shell, bite into the full shell and rich fillings that absorb moisture in one bite, and let them rush into the mouth together. "



1. Sift the almond powder and powdered sugar separately.

Macaron recipe

2. Divide into 3 portions, add 12g egg whites, add different color pigments, and mix well. Whip the egg whites, add white sugar in 3 times, and beat until dry and foamy.

Macaron recipe

3. Stir the egg whites into the almond flour batter 3 times and mix them evenly.

Macaron recipe

4. Put the batter into a piping bag and squeeze out a heart shape on the greased paper.

Macaron recipe

5. Put it in the baking tray, roast the macarons out of the skirt, adjust the tube to 140 degrees, and bake for another 10 minutes.

Macaron recipe

6. Making fillings: Mix the ingredients, beat them until smooth, and put them in a piping bag.

Macaron recipe

7. Let the macaron skin cool, squeeze the filling on the skin, paste another piece, press to fix it, and the macaron is ready!

Macaron recipe


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