Macaron Recipe: Taken and messed with from the I <3 Macarons book
1 cup Almond Flour
3/4 cup Icing Sugar
3 Egg Whites
1/4 cup Sugar
1 tsp Vanilla
(Food colouring and flavours - such as raspberry, are extras and totally not necessary. You can fill these suckers with anything you like)
As noted in the Macaron Myth post, this book, and most recipes, tell you to age your egg whites by leaving them out overnight, which I did in this case - but I'm thinking you don't have to, I can't see why it would matter in the long run.
Turn on your oven to 375F. Put the almond flour and icing sugar into a food processor and pulse until it becomes evenly combined. Put the egg whites and the normal sugar into a stand mixer (or into a bowl and use a hand mixer, doesn't matter). Whip both ingredients at a fairly fast speed until the white are glossy and make a stiff peak - which is when you remove the whisking device, the eggs whites stick to whisk in a soft peak that only gently folds over when you turn it right-side up.
If you want to use food colouring for the macarons, gently stir it into the egg whites now. Use more food colouring than you think you need, since they will turn darker in the oven (mine turned from blue to brown, embarrassing). Dump the almond flour mixture into the bowl with the egg whites, and stir together gently with a spatula, just to combine.
Now you have to do the macaronage, which is basically scooping up as much of the macaron batter with a spatula as you can, and mushing it against the side of the bowl in a sweeping motion, repeating this about fifteen times. If you don't know what I mean, google it. I'm sure there's a video that explains it a bit more clearly. Once you're done, the batter should gently fall off your spatula in clumps, which is the way you know you're done.
Put the batter into a piping bag, and pipe 2.5cm round circles on a baking sheet covered in a silpat or wax paper. Tap the baking sheet gently on the counter to remove the bubbles. As soon as the oven is ready, put the macarons in, sit down in front of your oven and hope like heck they rise properly. Repeat until all the batter is used up.
And to be honest, these puppies weren't perfect - a little too crunchy, possibly caused by a too hot oven. However, this was easy enough to do that I will try it again, and I hope you do too!