Macaron (French Macaroon)
To measure by weight, use these amounts: 100 grams egg whites 50 grams white sugar 200 grams confectioners' sugar 110 grams ground almonds
If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.
Reynolds® parchment can be used for easier cleanup/removal from the pan.