- 2 egg whites
- 9 tablespoons sugar
- 3/4 cup almond powder
- 3/4 cup powder sugar
- Whisk the egg whites in a large, clean bowl with an electric mixer. When foamy, add 1/3 of the granulated sugar, and continue whisking for a few minutes. Add another 1/3 of the sugar and whisk until the egg white is stiff. This takes a few minutes. Add the remaining sugar, and keep whisking until you have a perfectly firm and shiny meringue. If you like to color your macarons, this is the time to add the food color of your choice.
- Next, sift the almond powder and powdered sugar, and gently fold half of it into the meringue using a rubber spatula. Once this is done, add the remaining almond powder and powdered sugar, and fold them into the meringue. Then, mix more rapidly until the batter is smooth and shiny.
- Fill a pastry bag with the batter, and pipe out the macaron shells onto a baking sheet lined with parchment paper. Macarons should be about 1 inch in diameter.
- Put the shells aside, and let them dry at room temperature. The shells are ready for baking when the surface no longer sticks to the finger when touched.
- Bake the macaron shells for 13 to 15 minutes at 320°F. Let the macarons cool, and use a spatula to carefully remove them from the baking sheet. Sort the macaron shells into pairs of similar size.