STEP 1/3
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.
STEP 2/3
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.
STEP 3/3
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.