� Boil fresh cream, butter, and coffee powder once and emulsify it by adding whipped cream boiled in chocolate.

� Finish it in a thick state and cool it in the refrigerator.

Sift the almond powder and sugar powder twice and mix.
Whisk the whites about 50% (add food coloring) and add sugar 3-4 times to make a complete meringue.

� Add food coloring and mix.
Organize bubbles with 1 step
Add 1/3 of the meringue to the chechin powder (almond powder, sugar powder) and mix lightly with a wooden spatula, then add the rest of the meringue and mix until it is glossy.
Place silicone paper on a flat iron plate and prepare a circular piping tip in a piping bag.
Put the dough in a round piping bag and squeeze it into a 4cm diameter. �Marvel macarons put two colors in one bowl and spill them in a piping bag.
�Marvel macaron is woven by putting each color in a piping bag and putting two piping bags in one piping bag.
Panning the shape and size uniformly while maintaining a constant interval, and dry it at room temperature for 30 to 60 minutes.
�Dry until the dough doesn't get on.
�Macaron drying; Open the door slightly, not the ventilation function (oven drying) at 60 degrees for 11 minutes, and raise it to 150 degrees right away for 15 minutes, and leave the remaining heat for 1-2 minutes.
This is the case of a smeg oven.

Squeeze the ganache into a round shape on a cooled macaron skewer.

Squeeze strawberry jam in the middle and sandwich it with crunch and Kinder chocolate.