STEP 1/7
Beat the whites to the point where you can't see the bottom, then divide the sugar into three times and make a meringue that is solid enough to form a slightly curved horn.
STEP 2/7
Add a little bit of pigment here and use the first level of the hand mixer to make the color. Then add the sifted almond powder and sugar powder,
STEP 3/7
Mix to a certain extent and then, if roughly mixed, add a moderate amount of macaronage rubbing the dough against the cheek wall. If you drop the dough and it becomes a step-shaped dough, the dough is complete.
STEP 4/7
Place the dough in a piping bag, squeeze the dough into a length of 8 cm and width of 1.5 cm, and pan it. Drop to bottom a couple of times to arrange dough and let dry at room temperature for 30 minutes to 1 hour. If the dough has a surface and the dough doesn't come out when you touch it, it's all dried
STEP 5/7
Bake the dried dough in a preheated oven at 150 degrees for 10 to 15 minutes. Hold it and shake it. If you don't move, it's all cooked
STEP 6/7
After cooling the macaron cork completely, sand it with the gently loosened Angles butter cream. I mixed a bit of caramel sauce and made a cream
STEP 7/7
Place the paired macaroons in the refrigerator, harden the butter cream for a while, and then decorate them with a chocolate pen.
Let's stop making Angles butter cream
http://blog.naver.com/ardour/220840344695
http://www.10000recipe.com/recipe/6858836