Here it is:
1 lb 5 oz (600 g)almond flour
2 lb 4 oz (1040 g)sifted powdered sugar
1 1/2 oz (40 g)apricot jam
5 oz (160 g)egg whites
11 oz (300 g) egg whites for whipping
dash of cream of tartar
7 oz (200 g) sugar (for whipping whites)
Sift together almond flour and powdered sug.
Mix apricot jam and the first egg whites, then mix it with the almond mixture.
Whip the whites, sugar, and tartar to stiff.
Fold in 2 stages.
It should be slightly runny.
Pipe onto parchment, and dry 20 min before baking.
Bake @ 350 F.
When they are baked, immediately pour water under the paper, and tilt the pan back and forth to spread the water under the cookies. This will create steam, which softens the bottoms, so you can stick them together. Be careful not to add too much water, as this will waterlog your macaroons.
When they cool, you can sandwich them together. Here, I usually squirt a bit more apricot in between for more flavor, but you don't have to.
You can substitute pistachios for the almonds, or add cocoa, or you can substitute raspberry for the apricot, and a drop of red color.
There you have classic Parisian macaroons.