1. Preparation

• Age the Egg Whites: Separate the egg whites and store in the fridge for 24 hours. Bring to room temperature before use.
• Prepare Baking Sheets: Line with parchment paper or silicone mats. Draw 1.5-inch circles as a piping guide if needed.

2. Making the Meringue

• Clean Equipment: Wipe bowls and beaters with vinegar or lemon juice to remove grease.
• Whip Egg Whites: Beat egg whites and cream of tartar until soft peaks form.
• Add Sugar: Gradually add superfine sugar, beating until stiff, glossy peaks form. Add food coloring if using.

3. Preparing the Dry Ingredients

• Sift Together: Sift almond flour and confectioners’ sugar twice for a fine texture.

4. Macaronage (Combining Ingredients)

• Fold Dry into Meringue: Gently fold in sifted dry ingredients in three additions.
• Check Consistency: The batter should flow like lava, forming a ribbon that disappears in 10 seconds.

5. Piping the Macarons

• Fill Piping Bag: Use a round tip for precise piping.
• Pipe Shells: Pipe small circles onto prepared baking sheets.
• Release Air Bubbles: Tap trays on the counter and use a toothpick to pop any bubbles.

6. Resting

• Develop a Skin: Let macarons rest at room temperature for 30-60 minutes, until tops are no longer tacky.

7. Baking

• Preheat Oven: 325°F (163°C).
• Bake: One tray at a time for 13 minutes.
• Cool Completely: Let shells cool on the baking sheet for 15 minutes before transferring.

8. Filling and Maturing

• Prepare Filling: Make buttercream, ganache, or jam.
• Assemble: Pair shells and pipe filling onto one side, then sandwich.
• Mature: Refrigerate macarons in an airtight container for 12-24 hours. Bring to room temperature before serving.