1. Heat the milk, pour in the caster sugar and rum and mix until mashed
2. The butter is softened at room temperature (you can easily press a small pit by pressing your fingers), and the electric whisk until it turns white
3. Pour the cold milk and syrup into the butter three times
4. Pass until white and shiny
5. Sift low flour, add almond flour and salt into the butter
6. Mix well with a spatula
7. Prepare an 18-tooth piping mouth, put it into the piping bag, and put the cookie batter into the piping bag
8. Prepare a 30-cup baking pan with cookie macarons that learn how to cook, and squeeze the cookie batter out of your favorite pattern
9. Preheat the oven to 170 degrees, the upper and lower fire middle layer 15-18 minutes
10. Control the length of time according to your favorite color
11. Finished product
Tips:If there is no rum, it can be converted into milk.
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