Macaroon Macaron

Directions

1. 1
   ["To make the macaron shells: Preheat the oven to 300F/150C. If your oven has a convection feature, now is the time to use it. Line 1 sheet pan with parchment paper and spread the coconut out on another. Toast the coconut until just lightly golden, about 5 minutes, tossing once during cooking. Transfer to a plate to cool completely. Allow the sheet pan to cool and line with parchment paper. Install a pastry bag (reusable or disposable) with a large round tip and set aside.", "Combine the almond meal and confectioners' sugar in a food processor and pulse 8 - 10 times, or until well combined. Dump into a large bowl. I find that wide, shallow bowls work best for this step. Add 60 g. of the egg whites to the mixture and, using a spatula or bowl scraper, combine into a thick paste. Set aside. Combine the remaining egg whites and egg white powder in the bowl of stand mixer and affix it with a whisk attachment. Begin to mix on the lowest speed.", "Combine the water and granulated sugar in a saucepan and begin cooking over medium heat. Clip a candy thermometer on the side of the pan and continue cooking until the mixture reaches 220F/104C. Increase the speed of the mixer to medium. When the sugar reaches 244F/117C, remove it from the heat. Increase the mixer speed to high and, when the eggs reach firm peaks, begin to stream the sugar syrup down the side of the bowl. Try not to hit the whisk with the syrup. Continue mixing for a couple minutes, or until the meringue holds stiff, glossy peaks.", "Remove the meringue from the mixer and, using the bowl scraper/spatula, vigorously mix 1/3 of the meringue into the almond paste until well incorporated. Add the remaining meringue in 2 increments, folding each gently until incorporated. Continue folding the mixture 3 or 4 times, until the batter falls from the spatula in thick ribbons.", "Transfer the mixture to the prepared pastry bag and pipe the batter in half-dollar sized rounds (the size isn't nearly as important as the uniformity), allowing 1/2\" space in between each. Lift each sheet pan and firmly rap it on the counter 3 - 4 times