Method for making macarons

A method for making macarons includes the steps that raw material containing 35 parts of almond powder, 65 parts of icing sugar, 35 parts of egg white and 15 parts of berry sugar are prepared; the almond powder and the icing sugar are blended; the egg white is beaten through an eggbeater until thick bubbles are formed, at the moment, the berry sugar is added, and beating continues to be conducted; beating is conducted until the egg white holds a stiff peak; a mixture formed after the almond powder and the icing sugar are blended is poured into the beaten egg white; a rubber spatula is used for turning and stirring the mixture upward from the bottom; blended egg white porridge is continuously turned and stirred; the egg white porridge is packed into a pastry bag, and round pastries with the diameter of about 3 cm are extruded onto a silica gel plate through a small round hole pastry tube; the round pastries are placed in a middle layer of an oven preheated for 10 minutes at the temperature of 160 DEG C, roasting is conducted first for 6-8 minutes at the temperature of 160 DEG C, skirts will be formed on the macarons, then the temperature is decreased to 130 DEG C, and roasting continues to be conducted for 6-8 minutes. The method has the advantages that the macarons made through the method are good in mouthfeel, materials are natural, and edible safety is guaranteed.