To make macarons, combine finely chopped almonds and powdered sugar with whipped egg whites and granulated white sugar. Bake the cookies for about 10 to 15 minutes and fill with cream, fruit spread or ganache as desired.
Martha Stewart's basic French macaron recipe starts with 2/3 cups of blanched sliced almonds finely processed. Mix in 1 cup of confectioner's sugar. Pass the mixture through a mesh sieve to rid it of clumps. In a separate bowl, whisk 2 large egg whites and 1/4 cup of white sugar by hand. Beat the mixture at a medium speed for two minutes using an electric mixer, and increase the speed up a notch for every two minutes afterwards, until the eggs and sugar have been beaten for six minutes total. Doing so produces a stiff egg mixture that forms peaks when lifted with a spoon or spatula. Add food coloring, if desired.
Fold in the dry almond and confectioner's sugar mixture with the whipped egg whites. Fill a pastry bag that has a 3/8-inch opening with the combined cookie batter. Pipe 3/4-inch round cookies onto a parchment lined baking sheet with 1-inch spacing between each cookie. Bake for approximately 13 minutes at 450 degrees Fahrenheit, and then allow them to cool. Cover the flat side of one cookie with the desired filling and top with another bare cookie. Wrap the completed macarons in plastic and refrigerate. This recipe makes 20 to 25 sandwiched cookies.