Macaron Shells

Sift together almond flour and powdered sugar.

Whip the egg whites until foamy, then gradually add sugar to make meringue.

Fold the almond flour mixture into the meringue using a spatula.

Transfer the batter to a piping bag and pipe round shapes onto a baking sheet lined with parchment paper.

Tap the tray firmly several times to release air bubbles, then let the shells dry for about 30 minutes.

Bake in a preheated oven at 170°C for 12–15 minutes.

Once baked and cooled, fill the shells with your desired filling, such as ganache.