Almond Macaroons

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

Pour the egg white into a clean, dry bowl and whip with a mixer or whisk until stiff peaks form, about 2-3 minutes.

Gradually add the granulated sugar while continuing to beat until the mixture is thick, glossy, and holds stiff peaks, approximately 1-2 minutes more.

Gently fold the finely chopped or ground almonds into the egg white mixture using a spatula until just combined, being careful not to deflate the mixture.

Spoon small mounds of the almond mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 18-20 minutes until the macaroons are lightly golden on the edges but still slightly soft in the center.

Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.