Lemon macaroon recipe - how to make lemon macarons

[Material]: Material 1: 
almonds TPT250 grams sugar 100 grams of lemon juice powder 5 grams protein 50 grams of sugar and 100 grams of fine yellow Segao little material 2: 
bittersweet chocolate brownie brick appropriate amount of small ball bittersweet chocolate cake two brick 100 grams of animal whipped cream 100㏄ gooseberry right amount 

How do lemon macaroon production methods:

1. TPT sift together the almonds, sugar, lemon juice powder sieve to sift later.

2. Allow the protein to warm to about 20 ℃, it will pass the first protein and 25 grams of added sugar to continue to pass the bubble thinning, then add the remaining 25 grams of sugar and continue to pass near the dry foam stage.

3. yellow color paste added 2 practices lay batter.

4. Good practice 1 sieve powder into practice. 3, until no dry powder can be mixed with each other.

5. The practice 4 loaded flat mouth crowded flower bag out to the size of a batter in the pan.

6. The squeeze good practice 8 batter pan cool place to stand, and so on for about 30 minutes until the batter surface crust.

7. 6 Conclusion practice good skin batter in preheated oven over the fire 210 ℃, under fire 180 ℃ bake for about 8 minutes until the cake after the body inflated to open the valve, adjourned about 4 minutes to bake crisp dry surface is complete.

8. all bittersweet chocolate, finely cut into brick-like.

9. The animal cream with water heating way to start around 50 ℃ heating, heated to about 80 ℃ to join the practice 100 grams of 8 bittersweet chocolate pieces, stirring slowly after the flame so bittersweet chocolate broken melt, melted, in the same direction and then stirred to mix well.

TPT is almond almond powder 125 g + 125 grams of pure sugar. Almond flour must be sifted almond powder after coarse sieve out, just take part powdered sugar mixed with fine powder of pure.