2, egg white 11g, add sugar, whip until stiff peaks.
3, sugar + water boil to 120 ℃.
4, pour the sugar water several times into the whipped meringue, while pouring and beating. Until the meringue is smooth and upright.
5. Mix the meringue with the TPT amande in 2-3 batches, at which point the batter drips in ribbons.
6: Put into a laminating bag.
7, in the high-temperature baking cloth under the mat with a drawn circle of paper, extrusion about 3cm in size. (At this time you can preheat the oven 40 ℃)
8, squeeze the good macaroons into the lower middle layer of the oven. After baking for 10-12 minutes, touch the macaron skin without sticking to your hands.
9, directly turn on the oven 140 ℃, upper and lower heat, 13-14 minutes, half of the time, open the oven quickly change direction.
10, and then done.