1. Place the white in a large bowl and top with the meringue. Since there is not much sugar, when the white comes up by about 70%, add all of it and keep whipping to make a hard meringue.

2. Mix the sifted powder in the meringue.

3. Put the dough in a piping bag and squeeze it into a plump caterpillar or zigzag shape.
(Apply various shapes. You can use the Dacquoise mold.)

4. Sprinkle sugar powder 2-3 times evenly.

5. Turn the oven to 180 degrees and bake for 13-15 minutes, preheated for 13-15 minutes.

6. When the dacquoise cools, remove it from the floor and pair it.

1. Add sugar to the yolk and whisk quickly for 1 minute.

2. Boil milk in a pot (if you have vanilla beans, you may scratch about half of the seeds and put them in with the skin).

3. Add boiled milk to 1 and mix.

4. Put the mixture back into the pot and heat well, stirring well, not to press with a spatula or whisk. (Adjusting to the lowest possible heat takes a long time, but reduces the probability of failure. If the yolk is cooked, it's a failure, but if it's slightly cooked, you can sift it out. When it's cooked well, you have to throw it away.)

5. For cream that has been heated and thickened continuously, lift a spoon or spatula and draw a line with your finger to check the concentration.

6. Support the ice water and stir or whip it with a spatula to cool it down to lukewarm temperature. (It shouldn't be cold. If it gets cold, put it back in a double bath to room temperature.)

7. Whip the completely softened butter in six, dividing it 2-3 times.

Mix the black sesame powder in the finished butter cream.
Adjust the amount of black sesame to your liking~ It's delicious even if you put in a lot.

Squeeze the cream on the paired dacquoise, sand it, and harden it in the refrigerator for 20 minutes.

When it hardens, roll it on bean powder and complete it.