Ingredients:
- 80 grams of finely ground almond flour
- 85 grams of sifted powdered sugar
- 80 grams of granulated sugar
- 65 grams of egg whites, at room temperature
Instructions:
- Blend the almond flour with powdered sugar, then sift the mixture well.
- In a clean, dry bowl, whip the egg whites until they become frothy and pale. Gradually add the granulated sugar in portions until the mixture forms stiff peaks that hold their shape.
- Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula, folding from the outside in, until the batter falls in a smooth, continuous ribbon.
- Place the batter in a piping bag fitted with a plain tip. Line a baking sheet with parchment paper, then pipe the batter into small, even rounds.
- After piping, tap the baking sheet firmly on the counter to release air bubbles, and use a toothpick to remove any remaining bubbles. Let the macarons sit under a fan until the surface dries slightly.
- Preheat the oven to 150°C (300°F). Bake on the middle rack for 15-20 minutes.
