First, foam the whites to the point where you can't see the bottom, then add sugar three times to make a firm meringue.

Add a little orange pigment and mix it at low speed to give it a color. Divide the sifted almond powder and sugar powder in two batches and mix well.

Rub some mixed dough against the cheek wall and macaronage. When you lift the dough, if it falls slowly and does not break, place the dough in a piping bag with a circular tip.

Pan a teflon-sheet pan with appropriate amount, then drop it on the floor a few times to arrange the dough. And dry it at room temperature for 30 minutes to an hour. When touched, dry until the sides feel firm and firm, as if with a thin layer.

Bake in a preheated oven at 150 degrees for 15 to 17 minutes. If you shake it slightly and it doesn't shake, it's all cooked.

Draw a Halloween expression with a chocolate pen on the completed cockle. I think it'd be good to decorate it as much as you want

I make a filling. Place the whipped cream in a saucepan and heat until the surroundings are soft. Put the chocolate in here and let it sit for a while and melt while stirring well. Place the finished filling in the refrigerator and harden to a suitable extent for peeling, then put it in a piping bag.

Squeeze the ganache round on the macaron cork, then place the orange jam or orange marmalade in the middle. Then cover with the rest of the cock and let it ripen overnight.When refrigeration is done, it's done!