French Macarons – Step-by-step

1. Place the almond flour and powdered sugar in a food processor. Pulse a few times until the mixture is fine and well combined.
2. In the bowl of a stand mixer, beat the egg whites on medium-low speed until they become foamy.
   Keeping the mixer running, slowly add the granulated sugar—1 tablespoon at a time, waiting about 30 seconds between each addition.
3. Once all the sugar is in, increase the speed to medium-high and whip until you get a firm, glossy meringue with stiff peaks.
   (At this point, you can add your gel or powder food coloring until you reach the desired color.)
4. Add the sifted dry ingredients all at once to the meringue. Use a rubber spatula to gently fold, being careful not to deflate the meringue. Mix until the batter flows like a ribbon when lifted—smooth and slightly glossy.
5. Transfer the batter to a piping bag fitted with a round tip, and pipe small rounds onto a baking sheet lined with parchment paper.
6. Let the shells rest at room temperature for 30 to 45 minutes, until they form a skin—you should be able to gently touch the surface without it sticking to your finger.

Baking

1. Preheat the oven to 290–300°F (145–150°C) and let it fully heat for at least 20 minutes.
2. Bake the macarons for 14 to 15 minutes, one tray at a time. Do not open the oven door during baking.
3. Let the shells cool completely before removing them from the parchment paper.

Filling 

1. Once the shells are cool, fill them with ganache, buttercream, or any filling you like.
2. Sandwich the shells together and refrigerate the macarons for at least 2 hours before serving.
    They taste even better after 24 hours of resting in the fridge!