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 circular piping bag, squeeze it into a 3cm diameter, and squeeze it round the ears.
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.

[Anglase Butter Cream] Milk 180g, sugar A20g, egg yolk 135g, sugar B30g, salt-free butter 450g
1. Add sugar A to the yolk and whisk well. (You can add all sugar A and B at once.)
2. Add milk and sugar B, heat it until the sugar melts (medium heat when the edge is boiling) and stir it quickly with a hand whisk while pouring it into 1.
3. Pour it back into a pot and stir it, heat it to about 82'c, cool it to 32'c or less, and make creme anglaze.
4. Cream the soft butter left at room temperature, release it, and add 3. cooled to 32'c in three times, and whip it to complete Angles Butter Cream
[Feeling] Angles 100g + Yellow Cheese Powder 40g

1. Sand cream on the cooled macaroon and finish it off.
�I drew it easily and simply using a decoration chocolate pen~
I think it would be good to use an edible pen more easily^^