1. Combine powdered sugar, almond powder TPT, and add egg whites.
2. Scrape evenly, this step is optional.
3. Add egg whites to egg whites and beaten with powdered sugar until the tip is upright.
4. Add powdered sugar to the pot, simmer with water on low heat to 118 degrees off the heat.
5. Pour the sugar water and beat at high speed. Add toner after pouring the sugar water.
6. Take 1/3 of the protein and mix with TPT. This step must be thoroughly mixed.
7. Add other egg whites after mixing.
8. Scrape and mix until it pulls up like silk falling down, and it can be folded into four or five layers.
9. Put the batter into a piping bag and squeeze it out. Dry the skin after squeezing it, and just touch the surface with your hands without touching your hands.
10. Put it into the preheated oven, and bake for 15 minutes at the actual temperature of 160 degrees.
Tips:The oven should be preheated 40 minutes in advance. It is not recommended to make macarons when the air humidity is high, as it will entangle you to death when drying the skin.
