Sieve almond powder and sugar powder two or three times together.

Almond powder is an almond powder exclusively for macaroons. When meringue stabilizer was whipped, it was added with sugar to make meringue

In a deep bowl without water or grease, whisk the egg whites and add sugar and meringue stabilizer twice to form a meringue that is hard enough for the whites to stand up.

Use a toothpick to lightly coat the red pigment with the powder, mix it with the powder, and then mix it like pushing it up from top to bottom until the dough is glossy, and knead it until the spilled dough spreads on the bottom of the bowl

Put the dough in a piping bag, place the Teflon sheet on the pan, and squeeze the dough into 500 won size Dry it at room temperature for 30 to 40 minutes When you put your finger on the surface of the dough, order it so that the dough doesn't get on

Bake for 1556 minutes in the oven and lower it to 140 degrees for about 6 minutes. (Usually, bake it at 150-160 degrees for 10-12 minutes.) After cooling the macaron, squeeze the cooled ganache and sand it. (Use butter cream, custard cream, etc. as you like.)

When the whipped cream boils up in a pan, turn off the heat, melt it with dark chocolate and hazelnut prarin, put it in a piping bag, and then sand it in a macaron. (Tip: When storing ganache, put it in an airtight container and refrigerator)
Make it soft with medium hot water every time you use it.) When I added hazelnut prarin, the ganache tasted more fragrant and sweet