Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes. Remove them from the oven and let them cool completely.
For the raw version, dehydrate your macaroons at 145° F for the first hour, then reduce the temperature to 118° F and keep checking on them every hour until they are firm and crisp on the outside. If you’re impatient, dehydrate them at 155° F and they’ll be ready in a couple hours.