Macarons

Basic Macaron - youcandoitathome.blogspot.com
Basic Macaron Recipe
ingredients
100g egg whites (3 extra large eggs, aged at room temperature at least 24 hours)
110g almond meal (ground almond, almond powder)
165g pure icing sugar
60g caster sugar (fine sugar)
colouring powder of liquid

notes:
I usually weight egg white before I weight other dry ingredients and I go by ratio of the dry ingredient against egg white as below:

egg white 1.00 part
almond meal 1.10 part
pure icing sugar 1.65 part
caster sugar 0.60 part

macaron - myfoodgeek.com

Basic Macaron Batter
65g almond powder
85g powdered sugar
2 egg whites
30g granulated sugar
Preheat oven to 335°F
Place almond powder and powdered sugar in a food processor. Process with metal blade until thoroughly combined.
Beat whites in a bowl with an electric mixer at high speed. As the whites begin to foam, add sugar in a slow stream while mixing. Continue mixing at high speed until whites reach stiff peaks.
Fold almond mixture into egg whites in two additions. The mixture will deflate quite a bit. Continue folding until mixture is fully combined and shiny. (and flows like MAGMA)
Immediately fill a pastry bag fitted with an 11mm round tip and pipe into rounds onto a baking sheet lined with a silpat baking mat.
Rap the baking sheet a few times firmly on the countertop to flatten the macaron.
Leave macarons out to dry for about 30 minutes or until they do not stick to your finger when touched.
When macarons are sufficiently dry, place in the oven to bake. After about five minutes, a ruffled skirt should develop around the bottom edge of each macaron. Rotate the baking sheet by 180 degrees, and bake for another five to seven minutes.
Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.
Move silpat to a cooling rack. After macarons have cooled enough to touch, remove them from silpat and place upside down on rack. If they do not easily come off silpat, place in freezer for a few minutes and try again.