French Macaron

• *be sure to weigh all ingredients
• 7 oz powdered sugar
• 4 oz almond flour
• 4 oz eggs whites at room temperature
• 3.5 oz granulated sugar

1. Preheat over to 300 degrees.
2. Place parchment paper on baking sheets.
3. Combine the almond flour and powdered sugar. Sift 4 times to combine and remove small pieces of almond meal. Set aside.
4. Use a whisk attachment on mixer and whisk the egg whites until foamy at medium speed. Slowly add the granulated sugar and increase the speed to high. Continue to whisk until stiff, glossy peaks form.
5. Add the almond mixture 1/3rd at a time to the egg whites. Fold mixture using a spatula until smooth. End result should be a batter that drips from the spatula and leave some trace.
6. Transfer batter to pastry bag fitted with a round #12 time. Pipe rounds of desired size (generally 1 1/3 inch). Gently tap each sheet on the work surface to release air and left stand at room temperature for 20 minutes.
7. Bake for 10-15 minutes. Test by moving the top of the macaron. If there is movement and separation of the top from the feet then additional time is required. Allow to cool for 5 minutes on baking sheet then transfer to wire rack. Fill when completely cooled.
8. *do not flavor the shells. Only the filling.
9. *shells freeze very well

ingredients, powdered sugar, flour, eggs whites, sugar

Taken from www.epicurious.com/recipes/member/views/french-macaron-52591931 (may not work)