Zongzi Macaron

Sift the almond flour and powdered sugar together, pour over the aged egg whites from A to cover, and set aside.

Whip the egg whites until stiff peaks form.

Heat fine granulated sugar with water to 118°C, then add it to the B egg white meringue in 4-5 batches, whipping at high speed until it forms a stiff, cohesive consistency.

Mix the almond flour from just now into a dough, take 1/3 of the meringue and fold it in evenly.

Divide the remaining ingredients into two portions and mix evenly, then turn them into green and orange fine ribbon-like batter.

Squeeze out a zongzi shape on the macaron mat.

Place in the lower layer of the oven, with the heating tube and hot air at 50 degrees to let the skin dry.

The dried skin is not sticky to the touch. Just transfer it to the upper tube at 145°C, lower tube at 150°C, and bake for 18 minutes before taking it out.

Making macaron filling: Today's macaron filling specially uses cheese, butter, and light cream from Ireland, the 'golden milk source,' making it delicious, tempting, and nutritious, which is key to making this macaron filling. Soften the butter and beat it with granulated sugar until fluffy, then add the light cream gradually and beat until pale and airy. Mix in an appropriate amount of lemon zest and transfer to a piping bag.

Take a macaron shell, pipe on some frosting, sprinkle on some grated cheese, and cover with another macaron shell.

Da da da da~ The cute and delicious zongzi macarons are ready~ I also made pink ones, which are super cute too~