Macarons are actually made of two slices of marzipan with various fillings. The edge of the marzipan is a skirt that turns out. The diameter of the macaron is about 4cm. Currently, macarons are made from egg whites, sugar, and almond flour.

A good macaroon should look for cracks, a thin and crispy crust, full internal tissue, a dense and soft moistness, and the ideal thickness for the best taste. If there is a beautiful lace skirt baked on the bottom.

A truly delicious macaron should be crispy on the outside, slightly sticky, and moist in the center, and the crust should blend perfectly with the filling when you bite into it.

And the filling can balance the sweetness of the crust, and has the right degree of softness and hardness, so that it is not too soft to be squeezed out by the cookies, and it is not too hard to cause the texture to delamination when eating.

Most macarons use butter or chocolate as a filling base and are flavored with nuts, fruit, light cream, etc. Therefore, macarons should be kept refrigerated and allowed to warm at room temperature before serving. But when the room temperature is higher, it will soon collapse soft, even melt, and turn pale.

Macaron general refrigerated preservation time should not be too long, because the refrigerator cold room humidity will be higher than indoor humidity.

Generally within two or three days as soon possible eating, otherwise the taste will be greatly reduced，Macarons can be stored for 5-7 days at room temperature, 15 days in refrigerated state, and 1 month in frozen state

French macaron's three major brands, are Pasquier Passenger, LADUREE LADUREE, and Pierre Herme if you eat to eat these three brands of the macaron.

French imports of Marca dragon, the taste is high-grade chocolate sweet, sweet and not greasy, crisp outside, smooth, soft, and sweet, eat a small mouth, a small mouth, let it slowly melt in your mouth, again tie-in best coffee, tea, etc., will never live up to the king of dessert this title, a peer dessert teacher for a reason, the material cost is high.

The production process is delicate and complex, coupled with a beautiful skirt, the taste is crisp.

Because the macaron production process can not be mixed with water, so a variety of colorful colors are also dyed with edible color paste, can not use fruit juice or choose jam and another dyeing.

At present, in food production, the use of natural pigments only accounts for a few thousand or even a few thousand, mainly because the color of natural pigments is not stable.

The natural pigment is easy to be affected by various factors, such as light, temperature, oxidation, pH, and other additives in the use of the process of fading, discoloration, and other changes, and affect its coloring effect, so it seriously restricts the process of natural pigment instead of synthetic pigment.