1. Almond powder and powdered sugar are mixed and sifted
2. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly
3. Use a whisk until a short right angle appears
4. 11g water is added to 37g caster sugar
5. Simmer slowly to 118 degrees
6. Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater each time.
7. Silicone knife to mix tpt and egg white
8. Pour 1/3 of the meringue into the almond paste and mix evenly
9. Add bamboo charcoal powder and mix evenly
10. Add the remaining meringue in two more times, cut and mix evenly
11. Final state
12. Put it in a piping bag, with a medium-sized piping mouth
13. Squeeze out the macarons evenly on the baking sheet
14. Preheat the oven at 70 degrees and turn off the electricity, put the macarons in the middle and lower layer, and close the oven door for about 15 minutes to dry the skins
15. Turn the oven directly to the upper and lower pipes and bake at 140°C for 16 minutes. Take it out and let it cool, then gently push it to release the mold.
16. Look at the organization, not hollow
17. Cranberry cheese filling
