Step 1

Line a half sheet pan with a silicone mat or parchment paper.

Step 2

Fit a piping bag with an round piping tip.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, add 60 grams of egg whites (if you think your bowl may have any grease residue, wipe down the bowl and whisk with vinegar before you begin so the oil doesn't prevent the meringue from whipping up).

Step 4

In a separate bowl, sift together the almond flour and confectioner's sugar.

Step 5

Turn your mixer on to 4 and whip the egg whites until they start to form soft peaks (3-4 minutes).

Step 6

Add the cream of tartar and the sugar 1/3 at a time while continuing to whip the egg whites.

Step 7

Turn the mixer up to 6 and continue to whisk until stiff peaks are formed.

Step 8

If you want to add food coloring or flavor extracts, add them within the last minute of whisking.

Step 9

Using a spatula, take 1/3 of the meringue and place it in the bowl of dry ingredients and gently mix them together until they are combined.

Step 10

If there are still bits of dry ingredients remaining, add it a bit more meringue until the mixture is homogenous.

Step 11

Add another third of the meringue and fold it into the mixture, I do this by cutting down the middle of the bowl with my spatula and then continuing in a clockwise motion along the outside of the bowl.

Step 12

Continue doing this and turn the bowl each time until the meringue has been incorporated.

Step 13

Add the last third of the meringue to the bowl and do the same thing, being gentle so the batter doesn't get too runny.

Step 14

When the mixture starts to look glossy, test the batter by lifting the spatula up over the bowl. The batter should come off the spatula in slow ribbons and incorporate back into the batter in about 20 seconds. If it comes off in clumps and doesn't incorporate back into the batter, you will need to keep mixing. You can evaluate the batter consistency one stroke at a time. Keep in mind that the batter will continue to thin as you pipe it.

Step 15

Once the batter is at the right consistency, transfer it into a piping bag fitted with a round tip (I like Ateco 804). You can make this process easier by folding the bag over a tall glass and then scooping the batter in.

Step 16

Pipe the batter onto silicone mats (I use a silpat with a macaron stencil built in). When piping, hold the piping tip at a 90 degree angle about 1/4 of an inch above the mat and squeeze gently until the batter almost fills the circle (it will spread out a bit as it settles). Pull the piping tip off without pulling up, or you will get a tail on your macarons.

Step 17

Bang the tray against the kitchen counter or the floor several times to knock out any air bubbles. If you still have visible air bubbles, you can pop them with a toothpick.

Step 18

Leave them to dry (preferably in front of a fan) until they for a skin. The batter should not come off on your finger tips when you touch them. This will take about 15-20 minutes, but I have left them to dry for up to an hour on humid days.

Step 19

While your macarons are drying, preheat your oven. If you have a convection oven, preheat to 325 degrees fahrenheit. If you have a conventional oven, preheat to 350. When your pan is ready to be placed in the oven, turn the oven down to 325.

Step 20

Bake the macarons on the middle rack for 12-14 minutes. You can test to see if they are done by wiggling the top of the shell. If it doesn't move, it's done baking.

Step 21

You can let the shells cool at room temperature or stick the whole sheet in the freezer to cool. Don't peel the macarons off the mat until they are completely cool.

Step 22

Pair macaron shells of similar sizes and fill with your favorite buttercream, jam, or ganache.

Step 23

Let the macarons mature in the refrigerator for at least 24 hours.

Step 24

Pull them out of the fridge and enjoy at room temperature.