1. Prepare all materials.
2. Sift the almond flour and powdered sugar together.
3. TPT dig a hole, add 17 grams of egg white, and cover.
4. Boil sugar water, pure water, add sugar and cook on medium heat.
5. Add sugar and protein powder to the egg whites at one time and beat them to a wet or dry state.
6. Boil the sugar water to 118 degrees, turn off the heat, and add it to the meringue in a streamlined shape. While adding, use a whisk to beat at high speed until dry and foamy.
7. The TPT in the first step is mixed evenly until there is no dry powder to stop.
8. Take one third of the whipped meringue and add it to the previous step, and add toner at the same time.
9. First mix and mix, mix well and evenly.
10. Add the second egg whites.
11. Stir evenly like chiffon.
12. Add the remaining meringue.
13. For the third time, be sure to gently stir and mix until it becomes a streamer.
14. Put it into a piping bag with a round flower mouth.
15. Squeeze it vertically on the baking sheet to dry the skin.
16. Preheat the oven up and down to 160 degrees for 20 minutes in advance, and the temperature will be more stable for a longer time. Dry the macarons until they are not sticky, (about 20-30 minutes), put them into the oven and bake at 160 degrees for 15 minutes.
17. After the baked pony is baked, let it cool in the air, match the size according to the size, and add your favorite stuffing.
Tips:1. Macarons are a little sweeter. When eating with tea or black coffee, sip and savor.
2. The filling can be added with matcha, cocoa, etc. to increase the taste.
3. Macarons will taste better after being refrigerated overnight.
4. Don't rush to uncover it after it is out of the oven, it will stick to the bottom easily. Wait for it to cool before uncovering the matching by size.
