Step 1. Place the ground almonds and confectioners’ sugar in a food processor and process for about 15 seconds, until the mixture is fine and powdery. Sift the mixture into a bowl through a large strainer. Discard any fine parts of almonds left in the strainer.
Step 2. Use an electric mixer to whip the egg whites until holding soft peaks. Gradually beat in the superfine sugar, about 1 tablespoonful at a time. Beat well after each addition to make a firm and glossy meringue. The meringue should look like shaving cream and hold stiff peaks when the beaters are lifted from the bowl.
Step 3. Add one-third of the almond mixture to the meringue. Using a spatula, fold the dry mixture into the meringue. Use a circular folding action buy running he spatula around the bowl and under the meringue, then folding and cutting through the mixture.
Step 4. Once all dry mixture has been folded into the meringue, add the second third of the almond mixture, repeating the folding and cutting action. As more dry ingredients are folded into the meringue it will become firmer.
Step 5. Add the final third of the almond mixture and repeat the folding and cutting action. Once all the dry ingredients has been incorporated, the batter will be quite firm, so continue mixing until the consistency loosens. The final batter should be smooth and glossy and a thick ribbon of batter should fall slowly from the spatula, leaving a trail for about 30 seconds before disappearing.
Important. Undermixing ill result in a batter that is too firm and the macarons will have peaks. Overmixing wil result in a runny batter that will not hold it’s shape when piped. Check the batter every few turns of the spatula to avoid overmixing.
Step 6. Line 2 baking sheets with parchment paper. Pour the batter into a large pastry bag fitted with 1/2 inch or 1 cm tip. Pipe 1&1/4 inch circles onto the prepared baking sheets. Make sure the circles are well spaced. For large macarons, pipe 2&3/4 inch circles and for mini macarons pipe 3/4 inch circles.
Step 7. Tap the underside of the baking sheet firmly with the palm of your hands or tap onto a work surface to remove any air bubbles and settle any small peaks and bumps. This action also helps the frilly foot (or pied) to form during baking. Any peaks still remaining can be flattened by dabbing gently with a wetted fingertip.
Step 8. Let the macarons stand at room temperature for 30 minutes to let the surface of each macaron dry and form a slight crust. You should be able to gently touch the surface without any batter sticking to your finger.
Step 9. Bake the macarons, 1 baking sheet at a time. Check after 5-6 minutes if they are overbrowning, reduse the oven temperature slightly. The cooking time will be 10-15 minutes, depending on your oven and size of the macaron. The macarons are ready when they have a crisp shell and the frilly foot at the bottom does not wobble when the shells are gently lifted from the paper. If the bottoms are still soft or sticky, return the baking sheet into the oven for an additonal few minutes, leaving the door ajar.
Step 10. Let the macarons cool on the baking sheets for 10 minutes. Carefully peel them away from the parchment paper. Let the macarons cool completely on a wire rack.
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