Beat the egg whites using a whisk to prevent too much foam.
Add the sifted fluffy almond powder, sugar, salt, vanilla essence and stir well.

Add the agave syrup to the well-stirred dough and mix well again. Place butter in milk pan and simmer for 1 minute. Boiling butter removes moisture and makes the scent of butter stronger. Remove from the heat and cool for a while, divide the butter 2-3 times and mix them in the batter. Cover the finished dough with plastic wrap and place in the refrigerator for at least an hour.

While the dough was in the refrigerator, I took out a pretty parchment cup and prepared it. Put the dough from the refrigerator in a piping bag and put it in a mold of 80 to 90%. Bake in a preheated 165-degree oven for 15 to 20 minutes. Adjust the time by looking at the heat temperature of the oven.