1. Prepare all the materials
2. Sift the almond flour and powdered sugar and mix.
3. Add 55 grams of sugar to 16 grams of water and cook to 120 degrees. Beat egg whites. I can’t find the photo of boiled sugar water. I will find it later. If the viewer is not clear, you can leave me a message.
4. TPT powder is added with egg whites and mixed into a moist state.
5. Mix the TPT part of the egg whites, add the meringue cream in three times, draw the J-shaped copy evenly for the first and second time, and mix.
6. Mix gently for the third time.
7. Load the piping tape
8. Squeeze it onto the oiled paper lined with macaron sample paper so that the size can be even.
9. 165°11 minutes during actual baking
10. After baking, it is best to put it on the drying net immediately and let it cool.
11. The matcha stuffing I made in the middle.
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