1. Mix almond powder and powdered sugar, sieve twice, pour in cocoa powder and mix, sift again
2. Pour 22 grams of egg whites into the cocoa almond powder, use a spatula to mix evenly until there is no dry powder
3. Pour 22 grams of egg whites into a water-free and oil-free basin, add 10 grams of caster sugar, and beat with a whisk until wet and foamy
4. Put 50 grams of caster sugar and 15 grams of water into the container. While beating the egg whites, use an induction cooker to heat and simmer, and simmer to 115 degrees away from the fire.
5. Slowly pour the boiled syrup into the beaten egg whites, and at the same time beat with a whisk at high speed, until hard foaming
6. Mix the beaten egg meringue with the TPT batter three times, and the mixed batter drips like a streamer
7. Put the batter into the piping bag and squeeze the round batter on the silicone mat
8. Put it at room temperature for about half an hour, until the surface is not touched by hand, and a small hard shell is formed
9. Preheat the oven to 150 degrees, put in the macarons, bake the middle layer for about 8 minutes, take out the lower layer, turn 140 degrees and continue to bake for 8 minutes
10. Cut the dark chocolate into small pieces and put it in a clean container, pour in the light cream and melt it in insulated water
11. Add butter that has softened at room temperature and mix until the butter is completely melted, cool to a viscous shape, and put it in a piping bag for use
12. After the macaron is completely cooled, it can be removed from the mat smoothly, and then the filling can be inserted
