Ingredients are almond powder, sugar powder, egg, a little bit of pigment, and sugar

First, sift the almond powder and sugar powder

Whip the egg

Next, you have to whisk 2 or 3 times of sugar

It's almost done

If the meringue goes like this, it's done You don't have to make meringue too hard

I'm going to put in the blue pigment

It's all rotten. Phew^^

Divide the sift powder into two parts and let it rot

Don't rot and just put the powder on top of the meringue
It will rot

If you're all rotten, let's put it in the middle and clean it up

To the center

Now, I'm going to make macaron, the most important part of macaron You just have to do it like you're pushing it'

Put it on the side and scratch it again. The important thing is that you have to turn it in one direction only This is a tip!

Bring the dough back to the center

If it drips like this, it's not done yet

This isn't my picture. It's on the Internet If you look here, there's meringue on the spatula? Then you have to scratch it and make it rot Otherwise, when you put it in the piping bag, it'll go in together and crack

Put it in a piping bag

Squeeze it out

I think there will be about 10 of them

If you dry it at room temperature for about 30 minutes, it won't get on your hands. If you keep getting it on your hands after an hour, you'll fail

It's not on, right? ^^

I'll grill it now

Bake at 150 degrees for 10 to 15 minutes

I grilled a lot, so the color changed and the crack got worse But there are only two cracked ones

It's done

Let's adjust the size

Boil the whipped cream and chocolate in a peeling pan and let it harden in the refrigerator for 5 to 10 minutes