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60minutes
Divide the egg into yolk and egg white.
Cool the egg whites in the freezer.
Sift the powdered sugar and almond poodle into a bowl.
Add granulated sugar to the chilled egg whites in 1 in 3 portions and whisk until the horns stand.
Add red food coloring and mix at low speed.
Add 1 powdered sugar and almond poodle to 2 meringues and mix gently.
When it is completely mixed, mix it 30 to 35 times as a guide, rubbing it in a bowl.
Put the dough in a piping bag and squeeze it to a width of 3 cm.
The air on the surface is crushed with a toothpick or the like.
Let stand for 30 to 90 minutes to dry the dough.
Bake in an oven preheated to 200 ° C for 5 minutes.
Lower to 140 ° C and bake for another 15 minutes.
Put cream cheese, powdered sugar and unsalted butter in a bowl and mix with a hand mixer or whisk.
Place in a piping bag and cool in the refrigerator.
Squeeze the chilled ganache into the macaroons from which the heat has been removed and sandwich it between the macaroons.
・ After mixing, rub the macaroonage into the bowl until the traces of the dough disappear slowly.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ Because the cake flour is lumpy, be sure to sift it before adding it.
・ Adjust the degree of coloring by mixing the meringue with food coloring to your liking.
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