Many of Junzhi’s recipes are wrong, but the macaron recipes can be made successfully if they are almost the same. First of all, if there are a lot of bubbles on the surface when you squeeze out the tape, it is because the egg whites have begun to defoam. In fact, at this time, your macaron has been declared a failure, and there is no need to perform the next steps. Junzhi's recipe is for French macarons. Although the steps are simple, the chance of success is relatively low. It is recommended to use the Italian macaron recipe to practice. The egg whites in the Italian recipe are whipped with syrup, which has high stability and will not defoam. You can add me on Weibo, @大大大Crazy. If you have any questions, you can send me a private message or comment and I will answer them.