Matcha dacquoise, with a crispy exterior, refreshing matcha cream, sweet red bean paste, and a multi-layered wonderful taste that is released in the mouth.

55 grams of almond flour, 30 grams of cake flour, and 45 grams of powdered sugar, sift together and set aside.

Sift out the large particles.

100 grams of egg white and 4 grams of lemon juice, whipped together until large 'fish eye' bubbles form.

30 grams of white sugar, added in two batches, whisked until it forms soft peaks with elasticity.

Add the sifted flour.

Using a cutting and folding technique, mix until the batter is smooth and silky.

Squeeze it into the baking pan in the shape you like.

Sprinkle a layer of powdered sugar.

Preheat the oven to 180°C, and bake for 13-15 minutes.

Remove it from the oven after baking and let it cool for later use.

Mix 6 grams of matcha powder and 15 grams of white sugar together first.

50 grams of light cream, add in batches and stir slowly.

Completely dissolve the matcha powder.

Add the remaining 100 grams of light cream, whip until it reaches a relatively firm consistency, and transfer it into a piping bag.

Squeeze the matcha cream onto the completely cooled cookies, and then squeeze an appropriate amount of red bean paste in the middle.

Just cover it with another pancake.

Matcha Dacquoise, completed O(∩_∩)O

Each cookie can be made into a unique shape, with slight uneven textures that add to the tactile and visual enjoyment.

The cookies have a crispy exterior, with a faintly fragrant matcha cream, combined with sweet red bean paste, releasing a multi-layered wonderful taste in the mouth.