Almond cake practice

The practice in macaroon is as follows:

Ingredients: almond powder, sugar powder, egg white, fine sugar.

1, almond powder and sugar powder are evenly mixed and caked and scattered. Add sugar to the egg white until it is dry and frothy, and add pigment.

2. Mix the meringue and the classification evenly in three times. The first pass can be pressurized and stirred, and the second pass can be copied as much as possible to avoid defoaming.

3. Copy it twice as much as possible to avoid defoaming and stir until the paste falls like a ribbon. Put it in a paper bag and squeeze it on a special silicone pad in the almond biscuit.

4, all kinds of colors are ready, put them in a ventilated place to dry, which is the most critical step. You can use a hair dryer to help dry your skin until the skin of the almond cookies doesn't stick to your hands and a soft shell forms on the surface.

5, other colors are also made separately, and the prepared almond cake can be sandwiched with various sweet and sour fillings. It looks beautiful in a transparent box.