I just copied and paste it here:
Basic MacaronsMakes approximately 25 – 30
Ingredients
- 100 grams aged egg whites (approximately 3)
- 50 grams sugar
- 200 grams powdered sugar (icing sugar)
- 110 grams ground almonds
- In a stand mixer fitted with the whisk attachment, whip the egg whites until foamy. Gradually add the 50 grams of sugar and continue to whisk until you obtain a glossy meringue
- Combine the ground almonds and powdered sugar in a food processor and give them quick pulses. You want a super fine result. Have a sifter ready on top of another bowl, and sift the mixture. I usually repeat the process 2-3 times in total
- Add the ground almond mix to the egg whites and begin your macaronage. Start with quick strokes (folds) to break up the meringue a bit, and then slow down. You should not fold more than 50 times. This is where I made mistakes with my first two batches. The first time, I folded too long, the second time, I didn’t fold enough
- Fill a pastry bag with a round tip and pipe small rounds about 1.5” in diameter, onto 2 parchment lined baking sheets (or use Silpat). I don’t have a steady hand, so my “Sous Chef” drew circles from a template onto parchment paper for me
- After the macarons are piped, take the sheets with both hands and wrap them hard on a counter to release any air bubbles, being careful not to disturb the perfect round circles you just piped. Leave on your counter for 1 hour to form a hard skin
- Preheat oven 300°F and bake 10-15 minutes, rotating halfway through, top to bottom and inside to outside. Keep a close eye. If you can grab the top of the shell and they don’t jiggle, they’re ready. If they still move when you grab them, they need a bit more time (minute or two)
- Let cool completely before filling
