1. Prepare the materials
2. Almond powder and powdered sugar are mixed and sifted
3. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly
4. Use a whisk until a short right angle appears
5. Add water to 37 grams of caster sugar
6. Simmer slowly to 118 degrees
7. 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.
8. Silicone knife to mix tpt and egg white
9. Pour 1/3 of the meringue into the almond paste and mix evenly
10. Add the remaining meringue in two more times, cut and mix evenly
11. Put it in a piping bag
12. Vertically squeeze a uniform circle on the silicone pad. After squeezing, squeeze two small ears and a tail, lightly shake the bottom plate two or three times, and use a toothpick to break some large bubbles
13. . 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
14. Turn the oven directly to the upper and lower pipes and bake at 130 degrees for 16 minutes. Take it out and let it cool, then gently push it to release the mold.
15. Fill with cranberry cheese filling and cover with a macaron lid
16. Use icing to draw ears, eyes, nose, mouth and beard, cute
