French Almond Macaroons

Preheat the oven to 300°F. Sift confectioners’ sugar into a bowl. Whisk in ground almonds; set aside. Line two baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cookie cutter dipped in flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy; add salt. Gradually add granulated sugar, 1 teaspoon at a time, until the whites reach medium-soft peaks. Transfer to a large bowl.

Sprinkle half of the sugar-almond mixture over the egg-white mixture. Using a large rubber spatula, fold until just incorporated. Add 1/4 teaspoon vanilla and remaining sugar-almond mixture, folding until just incorporated. Firmly tap the bottom of the bowl on a counter or work surface to eliminate any air pockets.