1. Almond powder and powdered sugar are mixed and sifted
2. Dig a small hole in the middle of the tpt, pour in egg white 1, and cover it lightly
3. Egg white 2 add egg white powder and 7 grams of caster sugar
4. Use a whisk until a short right angle appears
5. Add 7 grams of caster sugar to 11 grams of water and simmer slowly to 118 degrees
6. Pour into the beaten egg whites in 5 to 6 times and beat at high speed to cool down. Do not pour the egg beater each time.
7. Mix the tpt and egg white with a silicone knife
8. Take 1/3 of the meringue and pour it into the almond paste
9. Press and mix evenly
10. Add a little yellow pigment and mix well
11. Add 1/3 of the meringue to the almond paste, cut and mix evenly
12. Add the last 1/3 of the meringue, continue to cut and mix evenly
13. . Put it in a piping bag
14. Extrude evenly on the silicone pad
15. Put it in the oven and turn on the 40 degree hot air cycle to dry the crust
16. Don't stick to your hands
17. Put it in the middle and lower level of the oven and adjust to 130 degrees for 16 minutes.
18. The baked macarons should be fully cooled and demolded
19. Not hollow, put the lemon filling in the air tightly and refrigerate overnight before serving
20. Finished product
