Macaron Shell

• 7 ounces powdered sugar
• 4 ounces almond flour (strained through sieve)
• 4 ounces egg whites at room temperature
• 3 1/2 ounces of granulated sugar

1. preheat oven to 325 degrees.
2. Pulse 1/3rd of the powdered sugar with the almond flour in a food processor to form a fine powder. Combine all dry ingredients. Set aside.
3. Make the meringue: whisk whites on medium until foamy. Gradually add the granulated sugar. Scrape down sides of bowel and increase speed to high and whisk until stiff.
4. Sift the flour mixture 1/3rd at a time over the egg white mixture. Use a large spatula to fold/mix until smooth and shiny. Should have a glossy shine and drip slowly from spatula.
5. Transfer batter to pastry bag. Use a #12 tip and pipe onto parchment. Gently tap bottom of each sheet. Let stand for 15-30 minutes. Slight crust should form on the surface.
6. Bake for about 10-15 minutes. Test 'doneness' by moving the top of the cookie. Should not 'wiggle'. Cool for 2-3 minutes and transfer to wire rack.
7. See Buttercream recipe.

powdered sugar, almond flour, egg whites, sugar

Taken from www.epicurious.com/recipes/member/views/macaron-shell-52529471 (may not work)