STEP 1/17
Sift the almond powder and sugar powder together and set aside
STEP 2/17
Mix egg whites at low speed
STEP 3/17
When the yellow color disappears and bubbles form, add 1/3 of the sugar and mix
STEP 4/17
Add 1/3 of sugar and mix until the horns are slightly bent
STEP 5/17
Add the rest of the sugar and mix until the horns are firm
STEP 6/17
Add green and brown food coloring and mix
STEP 7/17
Sift the powder one more time and put it in the meringue
STEP 8/17
Mix lightly so that no powder can be seen
STEP 9/17
Add macaronage and adjust the concentration of the dough
STEP 10/17
Place the dough in a piping bag with a 1cm diameter circular pod
STEP 11/17
Squeeze the dough 3.5cm in diameter onto the Teflon sheet
STEP 12/17
Beat the pan 2-3 times to flatten the dough and remove air bubbles
STEP 13/17
Dry the dough for at least 40 minutes (do not smear when touched by hand, dry for 50 minutes to an hour in summer or on humid days)
STEP 14/17
Bake in a preheated oven at 150 degrees for 13 minutes (may vary depending on oven specifications)
STEP 15/17
Mix the Matcha powder in the Italian butter cream
STEP 16/17
Squeeze the finished filling and sprinkle with chocolate chips to harden in the refrigerator for at least 2 hours
STEP 17/17
Enjoy your meal.
I used the 195th pod to squeeze the feel of matcha