Macaroon
1: Beth's 6 tips(French macaroon)
1. 筛 杏仁粉糖粉混合物
2. 蛋白打发（蛋白要室温）
3. 色素
4. Under mix->裂 over mix->无边
5. Parchment paper:
6. Pipe out 1" mounds: bang! Bang!
7: sit out for drying 30 min (o.w. Flat out)
2:French macaroon
1cup sugar
3/4 cup almond
2 egg whites
4 tbsp sugar(1 at a time)
Mix
Bang
325F
Very top or very bottom
300F(8min),flip and bake 8min
3: Chocolate macaroon
Joy of baking.com
180g 糖粉（玉米粉是原料之一）
100 g 杏仁粉
（processor 2 min 混合物，然后过筛）
100g aged egg whites (24 hr up to 5 days)
Then 2 hours before out to room temperature
1/2" tip
