Macarons

Separate the egg whites and place them in a clean, metal mixing bowl. Cover and refrigerate overnight. (12-24 hours)

The next day, bring the egg whites to room temperature before using. Preheat your oven to 280°F (138°C) and line two baking sheets with parchment paper or silicone mats. (15 minutes)

In a medium bowl, whisk together the sifted confectioners' sugar and almond flour until well combined. This ensures a smooth macaron surface. (5 minutes)

Using an electric mixer, beat the egg whites with salt on medium speed until foamy, about 1 minute. Increase the speed to high and gradually add the superfine sugar, about 1 tablespoon at a time. Continue beating until stiff, glossy peaks form. This may take 3 to 5 minutes.

Gently fold the almond flour mixture into the whipped egg whites in two or three additions. Be careful not to overmix, as this will deflate the meringue. The batter should be smooth and flow like lava. (5-7 minutes)

Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 1-inch disks onto the prepared baking sheets, leaving about 2 inches between each macaron to allow for spreading.

Lift the baking sheets a few inches above the counter and gently tap them several times to release any trapped air bubbles. This will help create a smooth surface. Let the macarons rest at room temperature until a skin forms on the surface. This usually takes about 25 to 30 minutes.

Bake in the preheated oven for 19-20 minutes, or until the 'feet' (the frilly edge at the bottom of the macaron) are well-formed and the surfaces are completely dry. (20 minutes)

Remove the baking sheets from the oven and let the macarons cool completely on the baking sheets before attempting to peel them off. (30 minutes)

Once cooled, spread half of the macaron shells with raspberry jam. Top with the remaining shells to create sandwich cookies. Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to soften the macarons and meld the flavors. (2+ hours)