Paris and macarons are synonymous. These are then filled with something yummy like a chocolate ganache or a rosewater buttercream, sandwich style and served. You can garnish the top with some edible gold foil.
2 ¼ cups (225 g, 8 oz.) icing sugar
2 cups (190 g, 6.7 oz.) almond flour or very finely ground almonds
2 tablespoons (25 g , .88 oz.) granulated sugar
5 (Have at room temperature) egg whites
1. Preheat the oven to 300°F. Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 11 minutes. Turn the oven off and bake for an additional 5 minutes.
7. Cool on a rack before filling.