Ingredients:

170g Almond Powder
210g Powdered Sugar
75g Aged Egg Whites
190g Sugar
50g Water
10g Glucose
75g Aged Egg Whites
1g Salt
3g Vanilla Powder
1g Cream of Tartar

Process:

Blend the TPT in a food processor, sift it, and let dry for 24 hours minimum.
Age the egg whites for 24 hours.
Mix the almond TPT, powdered sugar, and egg whites.
Boil the water, sugar, and glucose to 248°F/120°C.
At 239°F/115°C, start whipping the second portion of egg whites.
Pour the hot sugar over the whites and whisk until the meringue is at 104°F/40°C. They should be stiff, but still shiny.
Fold the meringue into the almond mixture until it is a good consistency.
Pipe and let rest for 15 minutes.
Bake at 300°F/149°C for 11–12 minutes, vent open in a convection oven.

Tools:

Stand mixer
Whisk attachment
Induction
Pot
Thermometer
Rubber spatula
Baking tray

Tip:

When beginning the macaronage process, check the batter's consistency often. You know the batter is ready when it is shiny, spreading, and spatula marks are not visible past ten seconds.