This is my second attempt at French Macaroons. I followed the previous recipe but using the tip I learned last time, pipe the Macaroon one time because it forms a thick film immediately after piping. Made with 2/3 cup of ground almonds (I used my food processor for this), 1.5 cups of powdered sugar, 3 egg whites (older is better), a tsp of vanilla, and 5 Tablespoons of granulated sugar. Mix the granulated sugar, eggs, and vanilla together and once combined, slowly add the sifted powdered sugar and ground almond mixture. This time I sandwiched my macaroons with a traditional butter cream. I decided I like the salted caramel sauce much better.
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