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60minutes
Sift almond poodle and powdered sugar.
Divide one egg into yolk and egg white, and chill the egg white in the freezer.
Oreo is crushed into small pieces.
Add granulated sugar to the chilled egg whites in 3 portions, mix with a hand mixer each time, and whisk.
Add the sifted flour to the meringue and mix gently without crushing the meringue.
When the dough is mixed to some extent, rub it on the side of the bowl and macaroonage.
Put the dough in a piping bag and squeeze it to a size of 3 cm.
Sprinkle the squeezed dough with crushed oreo and let the dough dry for 30 to 1 hour.
Put (A) in a bowl and mix well.
Add the crushed oreo and mix.
Put it in a piping bag and keep it in the refrigerator.
Once the dough is dry, bake in an oven preheated to 150 ° C for 5 minutes and 140 ° C for 15 minutes.
When the macaroons are baked, remove the rough heat from the sheet and sandwich the ganache.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When mixing the meringue, mix it gently so as not to crush the air bubbles. The air bubbles make the dough fragrant.
・ If you fix the piping bag in a container with a wide mouth, you can easily put the dough in it.
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