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TO MAKE MACAROONS:.
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Preheat the oven to 350.
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In a medium bowl, whisk together confectioners sugar and ground almonds.
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In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy.
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Increase speed to high and gradually add granulated sugar.
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Continue to whip until stiff glossy peaks form.
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With a rubber spatula, gently fold in the confectioners sugar mixture until completely incorporated.
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Line baking sheets with parchment paper; set aside.
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Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter.
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Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies.
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The batter will spread a little.
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Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
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Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes.
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Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet.
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Gently peel off the parchment.
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Their tops are easily crushed, so take care when removing the macaroons from the parchment.
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VARIATIONS:.
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To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped.
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In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling.
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To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped.
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In step 4, use 1/3 cup good-quality cassis jam for the filling.
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To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped.
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In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.
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TO MAKE MACAROON FILLING:.
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In the bowl of an electric mixer, whisk egg whites and sugar.
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Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
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Transfer bowl to the mixer, and fit with the whisk attachment.
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Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes.
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Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated.
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The filling can be kept, covered and refrigerated, up to 1 week.
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Bring to room temperature before stirring.
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You can also add honey and hazelnuts to filling for even more flavor!
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TO FILL THE MACAROONS:.
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Fill a pastry bag with the filling.
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Turn macaroons so their flat bottoms face up.
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On half of them, pipe about 1 teaspoon filling.
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Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges.
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Refrigerate until firm, about 1 hour.
