Put the whites in a bowl and whip until you can't see the bottom. Add sugar three times and make meringue that bends gently.

Gradually add the green and blue pigments to the meringue and whip slowly at the lowest end of the hand mixer. When the color is completely mixed, sift the sugar powder and almond powder two or three times and mix until the powder is roughly mixed with the meringue.

When you can't see the powder, knead the dough on the cheek wall and make a glossy dough.

Place the finished dough in a piping bag with a circular tip, pan it in a circular shape on the Teflon sheet, and pat the bottom of the pan slightly with your hands to arrange the shape. Sift a proper amount of cocoa powder here.

Touch it for 30 minutes to an hour and dry it until the film is formed on the surface and it feels dry.

Reduce the oven preheated to 180 degrees Celsius to 150 degrees Celsius, add the dried cocktails, and bake for 15 to 19 minutes. If you hold one of the cockles and shake it slightly, it's all cooked.

Cool the cooked cockles with a pan and transfer them to a cooling net to cool them completely.

I make mint ganache with peeling. Place milk in saucepan, mint tea and let stand for about 5 minutes, then heat until the area around the saucepan boils. Dissolve the chocolate completely in a medium bath.

When the chocolate is completely melted, sift the milk with mint tea and mix well. Add one or two drops of mint essence.

Mix thoroughly and harden just enough to squeeze into the cockles. It's okay if it drips. After that, you put in the feel of matching cockles and montage them. Put it in an airtight container and ripen it in the refrigerator for about a day, and the fresh mint macaroon is complete!