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French Macaron

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7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners' sugar

4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour

4 large egg whites, at room temperature

1/4 cup granulated sugar

Preheat oven to 325 degrees.


Measuring by weight ensures you have accurate amounts. Beat eggs in an electric mixer till whites are foamy. Add the granulated tablespoon by tablespoon, beating between. Whites are done when you remove the beaters and the whites stand straight with no curl at the top. Fold in the almond flour and confectioners sugar till the mixture is smooth and shiny. Put the batter in a gallon sized ziploc bag and snip a 1/2 inch slit in the bottom. On a parchment lined baking sheet, pipe 1 inch circles allowing an inch between each circle. Whack the baking sheet on your counter to release air bubbles. Allow them to sit on your counter for 30 minutes. They will form a "skin" and will no longer be tacky when touched.

Place baking sheets in the oven and reduce heat to 300 degrees. Bake for 8 minutes and then rotate pans and bake for an additional 8 minutes. Remove from heat and allow to cool on a wire rack. Once cool frost the cookies and make sandwiches.

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