Ingredients:
Preheat oven to 425 degrees
F. Line 2 large baking sheets with parchment paper.
Sift together the ground almonds and the icing sugar onto a sheet of
parchment paper. Set aside.
In a clean stainless-steel bowl, whip egg whites with pinch of salt until
they just start to hold peaks. Add the 2 tbsp. sugar and whip on high
until they hold soft peaks. Add the vanilla extract and whip on high for a
further minute or until whites hold stiff peaks.
Gradually add almond mixture into whites, by pouring in a steady stream
and folding gently but quickly until no traces of almonds remain visible.
Do not continue to fold further or whites will deflate.
Pour and scrape into a piping bag with plain tip and pipe rounds about
1-inch in diameter, (leaving an inch between them) onto the prepared
baking sheets.
Bake at 425 degrees F. for 3 minutes or until skin just forms on cookies.
Remove from oven, open door and reduce temperature to 350 degrees F. Place
trays back in oven and prop door slightly ajar. Bake just until golden and
crisp on outside, about 5 to 6 minutes. Remove from oven. To immediately
cool down the macaroons and to stop them from cooking from the residual
heat of the baking sheet: lift the parchment paper and pour a little water
between the baking sheet and the parchment paper. (Don't let the cookies
get wet). Let stand 5 minutes and begin removing macaroons onto a cooling
rack. Make about 30 macaroons.
