French Macaroons

Yeild: 35 Macaroons

1 c powder sugar
3/4 c cake flour or almond flour
2 egg whites
1/4 c sugar

Fillings: Swiss Meringeue Buttercream, Chocolate Ganache, White Chocolate Buttercream

Preheat oven to 375. Whisk whites with a mixer on med speed until soft peaks form. Reduce speed to low, then add sugar. Increase speed to high and whisk until stiff peaks form, about 8 minutes. Sift flour and powder sugar over egg whites and fold until micxture is shiney and smooth.
Transfer batter to a pastry bag fitted with a #12 round tip, and pipe 3/4 inch rounds 1 inch apart on parchment lined baking sheets. Reduce oven to 325 degrees. Bake 1 sheet at a time, rotating half way through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temp to 375 degrees, heat for 5 min, then reduce to 325.
Let macaroons cool on sheets for 5 min, then transfer to a wire rack. Sandwich 2 same sized macaoons with 1 teaspoon filligng.