Submitted by Shoshana Bodenheim
In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/2 teaspoon of salt, and process on low speed until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining 1/2 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated.
Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure eight while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Spray the sheet with olive oil, and place a piece of parchment paper over it, using the oil to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in two-inch (three-centimeter) circles, with a hole in middle, spacing at least one inch (two centimeters) apart.
Tap the baking sheet on a flat surface five to eight times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to one hour, until dry to touch.
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Bake the macarons for 17 minutes, until the base is well-risen and the macarons don’t stick to the parchment paper. If the holes close up, take any tool with a small round tip and push it into the center.
Transfer the macarons to a wire rack to cool completely before filling.
Whisk yolks and sugar in a small pot until it’s pale in color.
Add cornstarch and whisk well.
Add vanilla and milk and whisk until combined well.
Put pot on medium flame for five minutes or until thickens, whisking continuously. Once the custard starts to thicken keep the custard on the flame for another minute. Then remove the custard from the flame.
Let the custard cool, then cover the custard with plastic wrap and put in the fridge until ready to pipe.
Put custard in a piping bag with a one inch whole and pipe on a macaron then put another macaron on top.
Put melted chocolate chips in a piping bag with 1/4-inch hole and pipe drizzles on top of the macaron donut.
Sprinkle macaron with sprinkles.