French Macarons

Directions

1. 1
   ["To Make the Shells:", "Line 2 baking sheets with parchment paper.", "Pulse almond flour and powdered sugar in a food processor until well combined. Sift using a mesh sieve into a small bowl and set aside.", "In a stainless steel bowl, whisk egg whites at medium speed until frothy, about 1 minute, then add cream of tartar.", "Continue to whisk until soft peaks form, about 2 minutes, then turn down to low speed.", "Add superfine sugar and whisk at high speed until stiff peaks form, about 5 minutes. Peaks should not be able to fall and mixture should not move when bowl is turned upside down.", "Sift almond flour mixture again into bowl of egg whites.", "Using a spatula, fold almond mixture and egg whites together. The mixture seems very dry initially until the whites start to mix.", "Fold until mixture looks shiny and smooth and batter drips slowly from the spatula but only keeps a shape for about 15 seconds (peak disappears).", "Transfer batter into a pastry bag with a 1/2\" round tip or a freezer bag with one corner cut to fit the tip. A well folded batter should start to ooze out of tip when the pastry bag is filled.""