How to make French Macarons

so I'm sure there are 100's of recipes for this
but I think i found the best way to make
since the first time I made it, it was Perfect- and apparently its hard so
btw I found this on a document on  my computer- it's written in my own words but is from a website i can't remember :( so it's not really MY recipe
oh and they're not flavoured anything specific...

Ingredients
-100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup)
-100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm (though doesn't have to be)
-200 gr (1 1/2 cup) powdered sugar
-4 tablespoons (about 45 gr) granulated sugar

• Grind the almonds in a food processor. Sift to get rid of any large pieces or lumps
• Mix the powdered sugar together with the ground almonds in a food processor.
  In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!

• Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding

• I usually find that a slightly under-mixed batter is better than an over-mixed.
  If you want to color your macarons, it’s generally better to use powdered food coloring, or pastes that are low in liquid

 

Fill your piping bag- (or large ziplock bag with a hole in the corner) and pipe the macarons onto baking sheets, I usually end up with two sheets. To make it easier to fill but the bag in a tall glass to hold the bag while you fill it.  Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough.
Let them set for 60 minutes to form a dry skin.

 

Heat the oven to 150° C (300 degrees F). Bake for 10-12 minutes in the middle of the oven. Keep a close eye on them the last couple of minutes as they brown easily. You can test if they are done by touching the tip of a macaron, if it “wobbles” they are not done.
Let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, put them back in the oven for a couple of minutes. Fill in your filling of choice on a shell and sandwich together with another shell.

TADA :D i hope they turn out awesome :D heheh