How to make Macaron Shells

• Download and print the template.
• In the mixing bowl, sift together almond flour and powdered sugar. Set aside. 
• In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
• Add dry ingredients and start folding the butter. Divide and color batter. macaronage drips down from the spatula “like lava” and is transferred into a piping bag with a round tip. 
• Place the template under the baking mat and pipe macaron shells on the baking mat. 
• Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it. 
• Bake macaron shells in the preheated oven to 275^o F (134^o C) -300^o F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
• Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with a similar size. 
• Fill macarons with your favorite filling.
• Place macarons into an airtight container to mature in the refrigerator for 12-24 hours.