Macaron has a distinct sense of hierarchy, crisp outside, and soft inside. When you take a bite, you will first taste the thin but crisp shell, and then the soft and dense inner layer made of cream. The tenacity of almond cake will support the stuffing and increase the chewing power for the soft and greasy stuffing.

A perfect macaron, with smooth surface and no pit scar, glows with light under the light. There will be a circle of beautiful edges made of different decorative materials, such as Matcha powder and fruit powder, on the lower edge of the cake body, making the macaron show colorful colors.

About 75g of white granulated sugar and 90g of powdered sugar are needed to make the cake shell, and about 60g of white granulated sugar is added to make to the filling cream, so many people think macaron is too sweet.

One of the most important reasons why macaron is becoming more and more popular is its colorful and beautiful appearance. But these beautiful looks are actually the result of food coloring. Some people also try to add various natural powders to the batter, such as Matcha powder, chocolate powder and so on.

Macarons have a variety of fillings, including sweet (Vanilla fillings, fruit fillings, etc.), sour (berries, lemons, passion fruit, etc.), salty (cheese, some nuts, caviar, salmon, etc.), and spicy (Mexican chili fillings), which are multifarious. The filling is more important than macaron shell. It gives macaron its soul. The quality of stuffing directly determines the quality of macaron.