Easy Macaron Shells

Instructions

• In a large, round-bottomed bowl, mix together half the sugar (375g), half the egg white (138g), and the almond flour using a spatula. Then set aside.
• In a saucepan, heat the remaining sugar (375g) to 118°C (the sugar will turn into a syrup; remove from the heat as soon as it reaches this temperature). Meanwhile, in the bowl of a stand mixer, whisk the egg whites with a wire whisk until stiff peaks form. Once they begin to stiffen and your sugar syrup reaches the correct temperature, continue mixing and slowly pour the syrup over the egg whites in a thin stream. The mixture will double in volume. Let the mixture cool, keeping the mixer running until the bowl is lukewarm.
• Mix 1/3 of your egg white and sugar mixture into your base mixture (sugar/almond powder/egg whites) using a spatula to loosen your mixture.
• Then gently fold in the remaining egg white and sugar mixture with a spatula, bringing the batter from the bottom up. Transfer the mixture to a piping bag fitted with a 10mm plain nozzle. Pipe rounds approximately 4cm in diameter onto a baking sheet. Let your macarons air dry for 30 minutes, tapping the baking sheet beforehand.
• Bake for 14 minutes at 170°C.