Beat the egg whites until foamy, then add half the sugar. When the egg whites start to stiffen, add the remaining sugar and continue beating until stiff peaks form.

Blend the almond flour and powdered sugar together until well combined.

Gently fold the almond flour and powdered sugar mixture into the meringue. Continue folding until the batter is smooth and flows slowly off the spatula (macaronage).

Pipe the batter onto a baking sheet lined with parchment paper, holding the piping tip close to the surface. Stop squeezing when you reach the desired size. Let the macarons sit at room temperature for 15 minutes to form a skin.

Preheat your oven to 300°F (150°C). Bake for 12 to 15 minutes, depending on your oven. Let the macarons cool on a perforated baking sheet for 30 minutes. Then fill with passion fruit cream (see previous recipe). For best flavor, enjoy the macarons the next day!