2 extra large egg whites 2 tablespoons cocoa powder
¼ cup super fine sugar 2 extra large egg whites
½ tsp vanilla ¼ cup super fine sugar
1 – Place the ground almonds, powdered sugar (and cocoa for chocolate macaroons) in a food processor, process for 15 seconds. Sift the mixture into a bowl.
2 – Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar (and vanilla for vanilla macaroons) to make a firm, glossy meringue.
3 – Using a spatula, fold the almond mixture into the meringue one-third at a time until the mixture forms a shiny batter with a thick, ribbon-like consistency.
4- Pour the mixture into a pastry bag and pipe 32 – 1 ½ inch circles onto a parchment paper lined baking sheet. Tap the baking sheet on the work surface to remove air bubbles. Let cookies sit at room temperature for 30 minutes.
5 – Preheat oven to 325 – Bake for 10-15 minutes. Cool for 10 minutes, then CAREFULLY peel cookies off of the parchment paper and let cool completely.