Pastry lab in paris makes its macaron fresh every day at the morphology.

巴黎的糕點實驗室每天在形態學上製作新鮮的馬卡龍。

Pastry lab chefs make 3200 macaron a day using a recipe that hasn't changed since the cookies invention in the late 18 hundreds.

糕點實驗室的廚師們每天製作3200個馬卡龍，使用的配方自18世紀末發明這種餅乾以來就沒有改變過。

It all starts with California almonds.

這一切都要從加州杏仁開始。

We make the shells, so the marketing shells Out of almonds, whole almonds that we use, that we ground ourselves with icing sugar and then an Italian meringue egg whites and sugar syrup.

我們製作外殼，所以營銷外殼用的是杏仁，我們用的是整個杏仁，我們自己用冰糖研磨，然後用意大利蛋白和糖漿。

And this is then baked for about 20 minutes.

然後將其烘烤約20分鐘。

Apart from that, we make the filling, which can be a jam, chocolate ganache or caramel and then we fill the macaron with that feeling.

除此之外，我們還製作餡料，可以是果醬、巧克力甘納許或焦糖，然後我們用這種感覺來填充馬卡龍。

Then they rest for about eight hours to 24 hours to get that nice soft texture.

然後他們休息大約8小時至24小時，以獲得漂亮的柔軟質地。

And then we ship them through the stores.

然後我們通過商店運送它們。