预热烤箱150度，将蛋白和砂糖在搅拌机内搅至“倒杯不洒”，再继续1-2 分钟。 Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.
加入食用色素，要比想要的颜色深一些，再搅20秒。 Add gel or powdered food colouring and continue to mix for a further 20seconds.
讲杏仁粉、糖粉、盐混合过筛两次，讲不能过筛的扔掉。 Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.
拌入蛋白糊中。从下往上拌约30-50次。混合好的糊应该是柔滑黏黏的，而不是可以流动的。拌得次数太多马卡龙会很扁没有裙边，太少表面则会不光滑。 Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top
盛入裱花带，在烘焙纸上挤出有间隙的2-3里面的半球 Pipe onto trays lined with baking paper,
摔烤盘3次，把里面的气泡震出来。rap trays on the bench firmly (this prevents cracking)
放置30分钟左右，入烤箱烤15-20 分钟，要一直观察避免烤出焦糖色。and then bake in the oven for around 20 minutes.
假入奶油
搅拌很重要，一定是不会太稀到流动的，也不是稠到有硬块的。