I've been testing macarons for serveral months and have found this recipe and directions work best for me. No boiling required. 140 g Egg Whites (room temperature) 2 pinch Cream of Tartar 1/2 cup Sugar 2 cup Powdered Sugar 1 1/2 cup Almond Flour Makes 75 cookies 1. Preheat the oven to 320°F. 2. Whip the egg whites and tartar until foamed, gradually add the sugar. Increase the speed to high, add color, and whip until firm meringue is formed. 3. Meanwhile, sift the almond flour. Sift the powdered sugar on top. Whisk the two together to break up the lumps. 4. Add the dries to the meringue, quickly (not gently) incorporate. No folding required, stir together. Do not over-mix. 5. On a double or triple silpat lined sheetpan, pipe the batter in 3-5 cm coined-sized circles. 6. Place the cookies into the oven, with the door ajar. Bake for 12-15 mins. We were testing a "no boiling syrup" recipe today. I'll have to check and see if it's similar to this. Thanks for sharing - PJH

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