Whip the egg whites quickly, adding 1/3 sugar each. When you turn your cheeks upside down, raise them firmly so that they don't fall down

Add a little bit of mint extract and pigment to the finished meringue and mix.

Mix well with a spatula, dividing the checkered sugar powder and almond powder by one-third. When mixing, mix as gently as possible so that the meringue doesn't die, and after mixing, spread the dough widely in the bowl and collect it 2-3 times! Repeat 2-3 times! When you lift the dough and drop it, it's not too watery or thick, and the shape that fell remains in the shape of a staircase. This is to make a dough that's easy to work with by slightly killing the meringue. This task is called macaronage.

Place the finished dough in a piping bag with a round pod. If you put pigment on the wall of the piping bag like in the picture, it becomes a natural marble when you squeeze the dough. I used brown pigment. You can skip it

Then squeeze the dough in a teflon sheet or parchment pan at wide intervals. It doesn't matter the size, but it's better to squeeze it in the same size as possible. But if you squeeze it too big, the top of the macaron will break, so be careful!<UNT_PHL> I panned about 5cm in diameter.

and dry it in a cool place. If there is no gloss on the surface, and if it doesn't get on your hands when you press the top slightly, it's dried in an appropriate condition.

Bake dried macaroons in a preheated oven at 150 degrees for 12 to 15 minutes.

Then, make two pairs of similar sizes, and sand the ganache in the center to complete. Use ingredients for kanache after melting them together and cooling them in a piping bag.