Mount with the electric whisk 250 g of powder preparation with 50/60 g of water for about 7-10 minutes at medium speed until a smooth and homogeneous mixture is obtained. Transfer the mixture obtained in the sac à poche using a smooth croissant and shape the small uniform circles. Use the silicone macarons mat that will help you get perfect macarons. Let the mixture obtained rest for about 120 minutes so that a light crust is formed.
Bake at 135°C (ventilated oven), 150°C (static oven) for about 15 minutes.