pinchof cream of tartaroptional (this helps stabilize the egg whites)
112.5gramspowdered sugar
62.5gramsground golden flaxseedflaxmeal
50gramsegg whites
about 1/2 cup your favorite frostingfor filling (I used a simple ganache: about 1:1 heavy cream and semi-sweet chocolate melted together)
Instructions
Line a baking sheet with good-quality parchment paper or a silpat.
Whisk together the granulated sugar and cream of tartar in a small bowl. Sift together the powdered sugar and flaxmeal (if you don't have a sifter, you can also use a blender to blend the ingredients.)
Add the egg whites to a medium-sized bowl and beat them on low speed until foamy. Slowly sprinkle the sugar mixture over the egg whites as you beat. Increase the speed to medium and beat until soft peaks form.
Gently fold in the flax mixture until completely incorporated, scooping from the bottom and rotating the bowl as you fold. Don't overmix or your macarons will turn out flat.
Add your batter to a piping bag with a round tip or just a plastic bag with the tip cut off. Pipe small, uniform circles of batter about an inch apart (they should only spread incrementally, if at all). Let sit out for an hour (try not to let them sit out for too long past that).
Preheat your oven to 350 degrees and bake for about 12 minutes. I piped approximately 1 to 1.5-inch circles and 12 minutes was perfect for me. If yours are larger or smaller, keep an eye on them and adjust the baking time accordingly.
Let the macarons cool completely. You can pipe or dab dollops of frosting on one shell, then top with another shell.
Notes
I tried two types of parchment paper with these; the macarons stuck much more to the dollar store parchment paper than my more expensive parchment paper. So use quality parchment paper! I also tried spraying parchment paper with baking spray, but I think it degraded the quality of the macarons.These don't bake up into the puffiest macarons I've ever had and I have a hunch if you beat the egg whites into stiff peaks, they might rise a little taller. If you try, let me know!Adapted from here.