When I saw this problem, my first reaction was temperature. I don't mean the oven temperature, but the indoor temperature. I only remember that when I was studying desserts, the teacher said that almond cakes were the easiest to fail, because not only the oven temperature, but also the indoor temperature and humidity were needed.

Well, if you don't listen in class, you have to dig out your notes.

Prerequisites: If the weather is wet, turn on the air conditioner for dehumidification, and control the room temperature below 30 degrees, preferably at 16 degrees (I still remember shivering in the corner when I studied this in summer).

In the middle: sift and mix almond powder and sugar powder, add 70-90% sugar and Tatar powder to egg white, and put it in a blender to stir evenly. The egg white is lattice or flat. Mix well after the blue and squeeze in a paper bag. Turn blue again and dry. Be careful not to blow dry it for at least two hours. Just look at the frosted skin.

Finally: roast! Bake at 160℃ and 130℃ 10 minutes, then turn off the fire and bake for 20 minutes.

Okay, I think I missed the point.

Finally, the skin will burn black when it is angry, and it will burst because the primer is too high. Try to lower it by 5 degrees.