出炉后，将朱古力蛋白杏仁饼反转，待凉，把朱古力软心挤上，再将另一个朱古力蛋白杏仁饼盖上。

After baking, turn over the chocolate macaroon. Let cool. Pipe chocolate ganache on top of it and then cover with another piece.

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想象一片蛋白杏仁饼干，粉色表面光滑均匀，饼身薄如轻纸，轻轻压碎，软软的饼干屑散发着玫瑰花瓣的芳香；

IMAGINE a macaroon, its pink surface smooth and delicate as paper, crushing through into a soft crumb perfumed with rose petals.

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