Step 1

Combine the almond flour and icing sugar in a food processor.

Step 2

Pulse the mixture for 10-15 seconds until finely blended.

Step 3

Pass the blended mixture through a sieve (optional) to remove any larger particles.

Step 4

Place the egg whites and sugar in a clean, dry mixing bowl. Whip until stiff, glossy peaks form.

Step 5

Add the blended almond flour and icing sugar. Fold the mixture gently using a silicone spatula, cutting through the center and sweeping the sides in a circular motion.

Step 6

Transfer the batter into a piping bag fitted with a round tip.

Step 7

Pipe small circles (~3 cm in diameter) onto the prepared baking tray, spacing them ~2 cm apart.

Step 8

Tap the tray firmly on the counter several times to release air bubbles. Use a toothpick to pop any remaining surface bubbles for a smooth finish.

Step 9

Let the piped shells rest at room temperature for 20-40 minutes, or until a dry skin forms. The shells should not stick to your finger when lightly touched.

Step 10

Preheat the oven to 300°F (150°C)

Step 11

Bake the macarons on the center rack for 12-15 minutes, rotating the tray halfway through for even baking.

Step 12

Allow the macarons to cool completely before removing them from the tray.

Step 13

Fill shells with your favorite filling.