1/2 cup (100 g) granulated sugar
1 1/2 cup (220 g) blanched skinned almonds, whole
4 cups (400 g) powdered sugar
1. In a bowl, whip the egg whites to a foam, gradually add the sugar and continue beating until you obtain a glossy meringue.
2. Finely grind the skinned almonds in a food processor. Transfer to a mixing bowl. Add the powdered sugar and stir to mix. Gently fold in the beaten egg whites.
3. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. (You can also use a teaspoon)
4. Preheat the oven to 300F (150C). Let the macarons sit out for an hour to harden their shells a bit and bake for about 15 minutes, until they have changed their color slightly. Do not overbake. Let them cool completely before filling.