1.Weigh A’s almond powder + sugar and grind them cup for grinding.

2.Mix the ground A and green tea powder, make a small hole and add 30g egg white, press and mix until there is no dry powder, seal with plastic wrap and set aside.

3. Add C sugar and water to the non-stick pan, heat to 118g, turn off the heat.

4.Put B into a water-free and oil-free basin and beat until stiff foam , add the boiled sugar water while it is hot, and beat at high speed until the temperature of the meringue reaches room temperature, which is 0k.

5. Add the meringue to the almond paste in three batches.Press and mix for the first time.Cut and mix twice, then drop and mix the last time.Mix well and put it into a piping bag and pipe it into the baking tray.After squeezing, place it in a ventilated place and cool it until the macaron paste is no longer sticky.

6. Preheat at 160 degrees for 10 minutes and put in the cool macaron paste , bake for 15 minutes.

7.Ding dong, it’s out.Let cool, pair, squeeze on the salty cheese filling and close, done!

8. Let’s take a big picture.

9. Seal and store in the refrigerator, take it out and eat after 24 hours.