Macaron (French Macaroon)

Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy fluffy and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter about 1 1/2 inches in diameter onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).

Bake cookies until set but not browned about 10 minutes; let cookies cool completely before filling.