ماكرون دو نانسي

We blend the caster sugar, egg whites, and almond extract in a food processor until smooth.

We gradually add the almond powder, mixing until a thick, glossy batter forms.

We transfer the batter into a piping bag and pipe 3 cm rounds onto a silicone mat

We lightly mist each shell with water, then dust the tops with powdered sugar.

We let the macarons rest for 30 minutes until a skin forms.

We bake in a preheated oven at 150 °C for 12–15 minutes.