Recipe: Classic Old-Fashioned Macarons

1 Remove your baking sheet from the oven, then preheat it to 200°C (390°F) (gas mark 6+).

2 In a bowl, mix your icing sugar and your almond powder.

3 In another container, beat your egg whites until just foamy then incorporate into your mixture, stir and let rest for five minutes.

4 On your baking sheet, place parchment paper then using a spoon, make 16 small mounds well spaced apart from each other then place the sheet in the middle of the oven for 15 minutes.

5 Meanwhile, prepare another sheet lightly dampened.

6 Remove your sheet, then using a spatula, loosen your macarons and place them on your damp sheet.

7 After 5 to 6 minutes, take eight macarons then fill them on the baked side with a generous layer of jam, on the eight others, remove the center with a small round cookie cutter then place them on top of those with jam, dust with icing sugar and fill the small indentation with a dome of jam.
For the preparation of this recipe, as usual, I want to thank my friend Xavier Calizi for sending me citron jam from Cape Corsica.