Macarons (the original French macaroons) : Stage 1

Sieve 80 g ground almonds into a bowl, and discard any bits of almonds or skin which remain in the sieve.

You can use "white" ground almonds (without skin) or "grey" (with skin), it's a question of taste and appearence of the finished macarons. In my opinion, "grey" almond macarons have more flavour, but less clear colour (natural, green, yellow, pink, etc...).