How to Make No Rest Method Macarons

• Preheat the oven to 300°F (150 °C) with the baking rack in the middle. 
• Line the baking sheet with a Silpat mat.
• Prepare the Wilton 12 piping tip in a pastry bag. 
• Measure out all ingredients using a digital kitchen scale. 
• Sift together almond flour and powdered sugar and set aside.
• Add egg white into the mixing bowl and start whisking on the low speed.  
• Mix granulated sugar and albumen with a fork or whisk.
• Add sugar mixture into the eggs in a few parts and change speed to medium-high and keep whisking. 
• Add food coloring. 
• As soon as you see meringue start to clump in the middle, stop whipping. Meringue should be shiny and have stiff peaks.
• Add sifted almond flour and powdered sugar into egg whites all at once. 
• Using a spatula, start folding together the egg whites and the almond flour mix. 
• Fill the piping bag with the batter and pipe 1-inch macarons onto the baking mat. 
• Once you are done piping, take the baking tray and tap it hard on the counter once or twice. Use a toothpick to pop air bubbles. 
• Bake macarons in the preheated oven to 300F (150C) for 14-16 minutes. 
• Remove the tray from the oven and let it cool completely before removing the macarons. 
• Pipe the second tray of macarons and repeat the process.