Macaron Shell

Directions

1. 1
   {"0":"preheat oven to 325 degrees.","2":"Pulse 1\/3rd of the powdered sugar with the almond flour in a food processor to form a fine powder. Combine all dry ingredients. Set aside.","4":"Make the meringue: whisk whites on medium until foamy. Gradually add the granulated sugar. Scrape down sides of bowel and increase speed to high and whisk until stiff.","6":"Sift the flour mixture 1\/3rd at a time over the egg white mixture. Use a large spatula to fold\/mix until smooth and shiny. Should have a glossy shine and drip slowly from spatula.","8":"Transfer batter to pastry bag. Use a #12 tip and pipe onto parchment. Gently tap bottom of each sheet. Let stand for 15-30 minutes. Slight crust should form on the surface.","10":"Bake for about 10-15 minutes. Test 'doneness' by moving the top of the cookie. Should not 'wiggle'. Cool for 2-3 minutes and transfer to wire rack.","12":"See Buttercream recipe."}