Directions

• Sift Almond Powder and Sugar together
• In a stand mixer whip egg whites on low speed until frothy. Gradually add sugar, then whip on high until stiff peaks form.
• One third at a time fold almonds into meringue.
• Using a pastry bag with a smooth tip, pipe 1 inch circles onto a baking sheet lined with parchment paper.
• Let sit uncovered somewhere dry until a skin forms on the top of each cookie, it will be dry and smooth to the touch. About 20 min. Meanwhile preheat oven to to 350.
• Bake for 10 to 12 minutes, rotating the pan halfway through. The shell should have risen and a 'foot' formed underneath, if poked gently the top should not move sideways off the foot. If macarons are not set leave in oven for another 2 min.
• Cool for 5 to min on the baking sheet, then remove them.