Parisian macarons are not easy to make. But, if you are disciplined and respect the quantities of this recipe then you can achieve beautiful ones. The tricky step is the macaronage (the folding of the ground almonds and icing sugar into the egg whites), but with a little practice you will become an expert!
The amounts of icing sugar and ground almonds listed in this recipe are after sieving. Increase the quantities slightly before sieving, then remove any excess.