1. Beat egg whites with fine sugar until it is dry and foamy, and the egg whites are short and sharp.
2. Mix powdered sugar and almond powder and sift into the meringue
3. Use a rubber spatula to stir evenly from the bottom up
4. Divide the almond paste into different bowls and add the pigments you need. The amount of pigment is basically about 2 drops per color. Continue to mix the almond paste with the pigment until it becomes a fluid state.
5. Put the prepared almond paste into a piping bag, you can add a round piping mouth to the piping bag, or you can cut the tip of the piping bag directly and squeeze it
6. Squeeze the almond paste on a macaron silicone mat, leave it at room temperature for 30-40 minutes, wait until the surface is not sticky and form a hard crust before baking
7. Preheat the oven, fire up and down, middle level, bake at 175°C for 7 minutes, wait for the skirt to appear, lower the oven temperature to 130°C and bake for 20 minutes. After the macarons cool down, lift them up with a knife.
Tips:1. When squeezing macarons, there is no need to fill the circle set with the silicone pad. Because the almond paste has fluidity, it will expand a little after squeezing. If it is filled first, it will be easy to come out, and it will not look good when it is baked.
2. The silicone mat must be placed on the grill, and the mat will bulge after being heated on the baking tray, and the macarons will flow out of shape and be fragile.
3. Let cool and then remove it from the mat, otherwise the bottom of the macaron will have a certain viscosity and it will be fragile when taken
4. Due to uneven heating of household ovens, macarons may crack in some places, which is normal, and most of them are still intact.
