- Set oven to 270 in a convection oven, or 295 in a standard oven.
- Sift together the almond flour and the icing sugar into a clean bowl.
- Wipe down mixing bowl and whisk attachment with vinegar.
- To the mixing bowl, add egg whites and granulated sugar.
- Fit the whisk into the mixer and whisk meringue until it reaches medium peaks. It should clump in the whisk attachment but should not have reached stiff peaks. If you’d like to add color, add it to your meringue and briefly whisk to combine.
- With a spatula, spoon half of the meringue mixture into the almond flour mixture. Fold to combine thoroughly.
- Add remaining meringue and fold into into the almond mixture. Scrape bowl from bottom to top to get everything combined. During the macaronage process, your batter should be fully combined before it has reached the lava-like stage. Continue to gentle remove air from the batter. Check the batter after each fold.
- Once your batter has reached the consistency of cake batter and falls like lava from your spatula, transfer to a piping bag fitted with a medium round tip.
- On a silicone baking sheet, or parchment paper pipe your batter. I use silicone mats as they produce rounder and nice shells. I find parchment paper causes my shells to lose their round shape.
- Once piped, let the tray rest on the counter for 40 seconds before removing all the air bubbles. You will see the bubbles actually rise to the top of the macaron shells. Bang the trays twice to remove bubbles.
- Place trays directly into the oven. No resting is required.
- Bake for 20 minutes.
- When the baking time is complete, pull out shells and let them rest for 5-10 minutes before removing from the baking sheet.
- Fill with your choice of filling. I love ganaches, flavoured butter creams, curds, etc.
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