1.25 Cups + 3 Tablespoons- Almond Flour
1.5 Cups + 2 Tablespoons- Icing Sugar
3 Large Egg Whites at room temperature
3 Tablespoons- Granulated Sugar
2 teaspoons- Egg White Powder
1.) Sift together icing sugar and almond flour.
2.) Place egg whites into a mixer and add egg white powder and granulated sugar.
3.) Whip on high speed until a stiff meringue forms. Approximately 4 to 5 minutes.
4.) Gently fold in the sifted almond flour and icing sugar until just combined. Do not overmix.
5.) Pipe into 2 inch discs on parchment lined baking sheet.
6.) Tap gently to ensure air bubbles have been removed. Let sit at room temperature approximately 20 minutes until a skin forms on the shell. It should not feel sticky to the touch.
7.) IN a 350 degree oven bake the discs on the middle rack for 12 minutes, turning the baking sheet at 8 minutes to ensure even baking. Do not let the discs brown around the edges, if they do remove them immediately.
8.) Let the discs cool and remove them from the parchment paper. Match the discs with each other for to get the best fit possible for even sized tops and bottoms. You can make a small indent on the bottom of the shell to help hold the filling.
9.) Fill the shells with your choice of filling( buttercream, ganache, jam, etc.) Gently place together the top and bottom of the macaron, it should hold together with filling in the middle.
Macarons can be kept in the refrigerator for up to 4 days or in the freezer for up to 6 weeks.