I've been getting request for this video for a long time. Recipe as followed! One bowl - 2 cups powder sugar, 1 cup almond flour (optional 3 tablespoons unsweetened cocoa powder) Second bowl - aged egg whites 6+ hours or over night, 1/8 teaspoon salt Mix flour and sugar together, sift through metal siev (I do twice) Beat egg whites and salt on medium for exactly one minute, switch to high for 3 minutes, mixture will get glossy and form stiff peaks (raise beats and see if peaks form without dripping) Add 3 tablespoons of sugar, one at a time, fold in with spatula Optional: Add 1/2 teaspoon flavor (I did vanilla), add two drops of food coloring (I did brown since they are chocolate macarons) beat on low until better stiff peaks form. Add powder to eggs whites and fold in gently (usually takes me 3 to 4 times to get all mixture in). Run spatula through center, it should regain form. Let it sit for 30 to 45 mins. Prepare piping back. Use silicone baking sheet (as pictured) or parchment paper. DO NOT SPRAY. Pipe directly downwards. Cookies should spread, forming feet. Pop air bubbles and press down on dimples. Sit for an hour. Cookies will feel firm and dry. Preheat oven to 325 and place rack on bottom tier. Bake for 10 mins, rotate and bake for another 5 mins. Do one cookie sheet at a time. In the meantime, make a filling. 1 stick unsalted butter at room temperature, 2 in a half cups of powder sugar, 1 teaspoon of flavoring (I used a tablespoon to bring out extra vanilla flavor against chocolate), 3 tablespoons heavy cream, may need to add more. Blend until consistent of frosting. Allow cookies to completely cool, they should pop right off. Fill them. Enjoy the noms!