Prepare two baking sheets with waxed paper or silicone baking sheets.
Sift the almond flour and the icing sugar and mix in a deep replenishment.
In another deep bowl beat the egg whites with an electric mixer until they start to look like meringue. Add the sugar little by little and beat until they are about to nougat.
Mix the whites with the flour little by little, start in the middle of the stones and mix with a spatula, then add the other half and finish mixing. The dough has to be without lumps and without liquid in the center.
Place the mixture in a pastry bag with a small simple tip.
Make small circles of the dough on the baking sheet and be sure to leave approx. 3 cm between each one. Allow to dry for 60-90 minutes or until touching them does not stick the dough to the finger.
I baked the macarons at 120 degrees centigrade for 15-17 minutes.
Remove from the oven and allow them to cool before taking off, turn over.
Fill the macarons of the filling you like with a pastry bag and place on them in the form of a sandwich another macaron, ready!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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