1. Sift the almond flour and put it in the refrigerator
2. Add sugar to the egg whites, then put it in the hot water of about 70 degrees, beat it quickly with an electric whisk until it becomes hard, and the bowl will not fall off if you turn it over. It takes about 4 to 5 minutes to beat an egg white. I usually need 4 egg whites at a time. About 10 minutes
3. Just keep the tip upright without falling off!
4. Pour the sifted almond flour and cocoa powder into the egg whites, mix and stir evenly
5. After fully mixing, it will be shiny, smooth, and the batter will become a streamer. When it falls, it will be mixed and smooth with the batter, which means success!
6. Put it into a table flower bag, squeeze out the batter, one egg white can make 24 pieces of 12 pairs
7. Put it in the preheated oven, 190 degrees for 4 minutes, 150 degrees for 14 minutes, don't open the oven in between!
8. The beautiful macarons are out!
9. Vegetable cream with dark chocolate, 25 grams of cream, 50 grams of dark chocolate
10. Heat the empty pot and turn off the heat, add the cream and dark chocolate, and mix well, (you must put the cream first, the chocolate will separate if the oil is too hot!) Put it in the flower bag, let it cool, squeeze it into and bake it. The macarons can be used.
Tips:The ratio of macarons is 1:2:1, such as 35 grams of egg white, 70 grams of sugar, and 35 grams of almond powder. If you add other powders, such as cocoa powder, matcha powder, coffee powder, I use 20% of almond powder, which is 7 grams
