Combine equal parts room temperature egg whites and granulated sugar
Mix almond flour and powdered sugar (use egg white weight multiplied by 1.2 for each)
Optional: add dried egg white powder (egg whites weight x 0.04) to granulated sugar for more stable merengue
Bake at 300F for 18-20 minutes
Cool completely before removing macarons from the mat
Pipe your filling using a Wilton 1A or 4B tip
Sandwich your macarons together
Place in the fridge to mature for 24-48 hours
Enjoy
