French macarons

Method

1. Start. Sift almond flour and powdered sugar. Whip whites and sugar to a firm glossy meringue.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Fold dry mixture until batter flows in ribbons and settles in about 20 seconds.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Pipe, rest until dry to touch, and bake 14–18 minutes.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.