Macarons

Ingredients:

• 1 and 1/3 cups powdered sugar
• 2/3 cup almond flour
• 3 egg whites, room temperature
• 1/4 cup sugar
• Chocolate ganache, for the filling
• Jam, for filling

Preparation:

1. Sift together the powdered sugar and almond flour.
2. Using a hand mixer, beat the egg whites on low speed until foamy. Gradually add the sugar, then beat on high speed until stiff peaks form. The whites should be glossy and thick.
3. Using a spatula, fold half the almond mixture into the egg whites, then fold in the remaining dry mixture. Fold 15-20 times; the batter will be thick and fall slowly from the spatula.
4. Using a pastry bag, pipe 2.5cm circles of dough onto baking sheets lined with silicone mats or parchment paper. Let sit at room temperature until the surface of the dough is dry, 15 to 30 minutes.
5. Preheat oven to 175°C.
6. Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through. If you're baking two baking sheets at once, also switch their positions. If you're baking only one baking sheet, bake on the bottom rack for 5 minutes with the empty baking sheet on the top rack. After 5 minutes, place the baking sheet with the cookies on the top rack and the empty baking sheet on the bottom rack.
7. You'll know the cookies are done when you can touch the surface and it's firm and not slippery. The macarons should be completely set before you remove them from the oven. If the tops are still slippery, return them to the oven on the middle rack for another 2 minutes.
8. Let the cookies cool on the baking sheet for about 10 minutes, then unmold them. Glue two cookies together with chocolate ganache, your favorite jams, or any other filling of your choice!