Prepare cookie sheets using baking mats or parchment paper

In a standing mixer, add egg whites, beat for 30 seconds then add granulated sugar. Beat until egg whites are white and stiff.

Meanwhile, sift together powdered sugar and almond flour.

Gradually fold in the dry ingredients into the egg whites, it should take 30-35 folds using a rubber spatula. The mixture should be smooth and not runny.

Pipe macaroons onto baking mat and make sure to remove the air bubbles, by picking up the tray and hitting the table about five times. Allow the macaroons to sit for 30 minutes.

Bake at 300F for 23-25 minutes if using baking mat.