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Recipe courtesy of Melbourne Macaron.
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I agree Alice that you can Google to find the answers. Having said that though, I tend to agree with Anne. A recipe should be straightforward in its ability for the average cook to understand. So when you read instructions such as "Mix almond and in the robo coupe then sieve together with the icing sugar" it becomes clear that they didn't read through to make sure that what they wrote up makes sense.
Besides, brand placement in a recipe (unless an ingredient is critically essential to the final product) is just a bit unnecessary (e.g., a Demarle Silpat® mat). It only takes two seconds to realize that the audience on this site is just your average foodie that just wants to create mini masterpieces, and not the professional chefs.
For the everyday home cook this recipe is useless - 1. What is TPT Almond powder and icing sugar (is it readily available at supermarkets). 2. What is the difference between raw egg whites and fresh egg whites. 3. First instruction - mix almond and in the robo coupe (what the hell does this mean). I am not a stupid cook but this recipe is wayyyyyyyyy beyond me. Can you help.
sure this recipe isn't exactly in colloquial terms but it doesn't take much effort to Google the words you don't understand and find the answer.
TPT = abbreviation of french word 'Tant pour tant' essentially it is a mix of sugar and almonds proceed together to make a paste which would equate to the 600gm of TPT-Almond Powder and Icing Sugar. To do this is described in steps 1 and 2.
Raw egg = would be the same thing as fresh egg whites just it's raw so not uncooked or the frozen variety.
Robo Coupe or robot coupe = a brand of food processor in which to make the TPT
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