• Sift powdered sugar into a bowl.
  1 cup powdered sugar
• Into the same bowl, sift the almond flour. Mix gently.
  ¾ cup almond flour
• In a separate bowl with a hand mixer or stand mixer beat the egg whites, from large eggs. ( better if the eggs are at room temperature and not organic).
  2 egg whites,
• The egg whites will start getting fluffy and white.
• 1 Tablespoon at a time, add in the white sugar, 4 Tablespoons in total. Beat until it becomes stiff.
  4 Tbsp granulated white fine sugar
• Fold half of the almond flour into the egg whites and powdered sugar mixture.
• After well combined, add in the rest of the flour and sugar mixture to the egg whites. Gently fold clockwise.
• At this time, add in a few drops of food coloring (3-4 drops). I used red to make my macarons pink to go with the raspberry jam.
  food coloring,
• With a spatula, fold the mix clockwise, until the mixture is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
• Prepare a baking sheet with parchment paper or a silicone mat for macarons. Put the mix into an icing bag and pipe circles onto the prepared sheet, leaving space in between each circle.
• After you have used up all the mixture, pick up the baking sheet with two hands on each side. Firmly tap it on the counter a few times to remove the air bubbles. Rest the macarons for 15 minutes on the counter before baking. This is also the best time to turn on your oven to 325 F.

Baking the Macarons

• Place the baking sheet on the top or bottom rack of the oven. We don’t want to bake macarons in the middle of the oven. After 15 minutes, macarons should start having a hard shell, meaning when you slightly touch the tops you should still have a clean finger.
• Bake for another 8 minutes, turn the baking sheet around for even baking.
• Take macarons out and let them cool down after a total of 16 minutes.
• With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
  fruit jam,