here you go 7 ounces egg whites 1 ounce sugar 1 tablespoon dried egg whites 8 ounces almond flour 16 ounces powdered sugar if desired food coloring -- any color that reflects the selected interior filling in mixing bowl whip the egg whites to froth. stir sugar and dried egg whites together, add to the frothed egg whites and whip to stiff peaks sift almond flour and powdered sugar together to combine well fold almond flour mixture into the stiff whipped egg whites when the almond flour is incorporated, but the mixture looks dull, fold more until the batter obtains a light shine pipe the macaroons with a medium plain tip, 1/2 inch wide and 1/4 inch tall on a silicone mat or baking paper rest for 20 minutes before baking bake at 400* for approximately 12 minutes or until golden brown remove from silicone mat when cold fill with lemon curd, ganache, any flavored butter cream, jam, etc. Yield: "120 petit four" - - - - - - - - - - - - - - - - - - -