ombine almond meal and icing sugar, sift (in the end i had to throw 15 g of mixture as they didnt want to go through the sift)

beat egg white until frothy in low-medium speed

once frothy, add in sugar bits by bits and beat in medium high speed until glossy and stiff

turn off mixer

pour in 1/3 of almond mixture, fold to combine

add in the rest and fold to combine

then fold more slowly until at least 50 times folding

batter will be ready when drop on a surface, the top flatten by itself

pour batter into piping bag with regular round tip

pipe onto bake sheet with parchment paper or silpat, and let rest for 30 mins

meanwhile preheat oven to 350

macarons are ready when they develop "feet" and easy to come off from parchment paper

cool on rack