Macarons & macaroons are one typo away from being the same cookie.
and continue whipping until stiff peaks form. Once the whites are super glossy and hold their shape, add about half of the almond flour mixture to the bowl and use a silicone spatula to combine. “You’re intentionally starting to deflate the batter to get it close to the ideal texture,” explains Food52’s Resident Baking BFF Erin Jeanne McDowell. Add the remaining almond flour mixture to the batter, then fold gently to incorporate with a spatula.
Gently tap the baking sheets on the countertop to smooth out the surface of the macarons and spread each cookie slightly. You can also use a needle or skewer to pop any visible bubbles on the surface of the macarons, which of course I will do because that’s what Erin recommends. Let the macarons rest at room temperature for 30 to 60 minutes, until they form a skin on the surface. The time it takes totally depends on the climate; the drier your home, the faster this process will go. I’m currently sitting in a 78°F house with the heat blasting because it’s 8°F outside, which means that the skin will likely form in about three seconds.
From here, bake the macarons for about 20 minutes, until they have risen and formed a “foot” , and the top of the cookies appear shiny and dry.