Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
David Lebovitz breaks it down: http://www.davidlebovitz.com/archives/2008/09/making_french_macarons.htm...
More macaroon 411: http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html
Get inspired by our own Tartlette!: http://www.mytartelette.com/search/label/macarons
Go behind the scenes of Paulette: http://www.youtube.com/watch?v=qXIvX0-CEu0
Watch a pro pipe macaroons: http://www.youtube.com/watch?v=t_RfiFoWZKQ&feature=related
Beating egg whites: http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how
Thanks to Ami. This was a real challenge for me. I'll try to do this again and I'm sure this time no baker witch will stop me!