Lightly whisk the whites and add the sugar three times, making a firm but curved meringue.

Add the sifted almond powder and sugar powder, mix to a certain extent, then rub against the ball wall to make macaronage.

If you lift the dough and drop it, it won't break and it folds, it's a good dough. Place the circular tip in a piping bag and pan in a circle. I put a little cocoa powder on one plate.

And dry at room temperature for 30 minutes to an hour. You can feel the membrane when you touch it, and if it's solid, it's all dry.

Bake dried cockles in a preheated oven at 150 degrees for 12 to 15 minutes. If you shake it slightly and it's fixed without shaking, it's all cooked. Remove from pan with Teflon sheet, cool completely in cooling net and remove.

Make mocha ganache while drying the cork. Place the whipped cream in a saucepan and heat until the surrounding area is soft. Add the coffee and Kahlua, mix well, and heat it up again.

Place chocolate in heated whipped cream for a while, mix well and melt the chocolate completely. When the whipped cream is too hot, it'll separate if you put in chocolate Add the chocolate and mix after a while, and it will mix well. After that, harden in the refrigerator to the right concentration to squeeze.

Squeeze a moderate amount of mocha ganache into a completely cooled cork and montage it.If you ripen it in the refrigerator for a day or two, it's done!