How to make chocolate macarons: 1. Pour the egg whites into a mixing bowl, beat with a whisk, add fine sugar in 3 times, beat until dry foam, then lift up the eggs When the meringue on the device looks like little thorns, it's ready. This step basically takes 10 minutes.

2. Drop in the appropriate amount of food coloring according to your preference. I dropped less than 2 drops.

3. Stir evenly with a whisk.

4. Sift in the powdered sugar and almond powder in two batches, stirring evenly each time.

5. Sift in the powdered sugar and almond powder for the second time.

6. Crush the batter against the side of the egg bowl to mix the meringue and powder. Then gather the bottom batter again and crush again. Repeat several times until the powder is evenly mixed.

7. Pick up the batter and hang it up into an inverted triangle.

8. Put it into a piping bag.

9. Squeeze out evenly sized round batter on the baking sheet. Be careful not to lift the piping bag upward when squeezing out the batter.

10. After squeezing, tap the baking pan with a wet cloth until the batter becomes rounded, then set it aside to dry (this step usually takes 30 minutes to 1 hour). When you touch the dough with your fingers, it will not stick to your hands and you can serve it. Into the oven.

11. 150 degrees for about 15 minutes. After baking, place the baking sheet directly on the rack to dissipate heat.

12. Put fresh cream, white chocolate and strawberry powder in a small pot and melt over water.

13. After melting, it feels like being tossed in cold water.

14. Beat until hard enough to fit into a piping bag.

15. Put it into a piping bag.

16. Macarons with skirts.

17. Put ganache on one piece of macaron and cover it with another piece.

18. The chocolate macarons are ready.