In a deep bowl without water or grease, whisk the egg whites and add sugar about three times to form a meringue that is hard enough for the whites to stand on horns

Put the pre-sorted powders (almond powder, sugar powder) in a bowl and add a little rose pigment

Mix it with the powder like cutting with a knife, then mix it like pushing it up from top to bottom, lift it up until the dough is glossy, and knead 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, lower it to 140 degrees, and bake for 6 minutes. (The above temperature is the temperature suitable for my house oven... Adjust the time and temperature according to the oven specification.)

Normally, you can cook it at 150-160 degrees for 10-12 minutes After cooling the macaron, squeeze the cooled ganache and sand it. (You can use butter cream, custard cream, etc. to your liking for sand cream^^)

Put the whipped cream in the pan and when it boils, remove from the heat, put the dark chocolate in and mix for a while, and if there is butter, mix

Cool it at room temperature as it is, put it in an airtight container and store it in the refrigerator, and make it soft with medium heat when using it