Nancy Macarons

• 3/4 cup plus 2 tablespoons sugar
• 1 1/4 cup almond flour or meal
• 2 egg whites (from large eggs)

1. Heat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, make a paste using 1/4 cup plus 2 tablespoons sugar and 2 teaspoons water.
4. Add almond meal and unwhisked egg whites and mix.
5. Add remaining 1/2 cup sugar and mix until thoroughly combined.
6. Transfer batter to a pastry bag fitted with a smooth tip; pipe out circles about the size of quarters, spacing each disk at least an inch apart.
7. Rap the pans on the counter a few times to even out batter and eliminate air bubbles.
8. Bake for 15 to 20 minutes or until edges are golden but centers are still light and slightly soft.
9. Let cookies cool on baking sheets for a few minutes to set.

sugar, almond flour, egg whites

Taken from cooking.nytimes.com/recipes/1014912 (may not work)