1-How to Prepare the Perfect Fall Macarons: Step-by-Step Guide: Making fall macarons might seem tricky at first, but breaking it down into simple steps spread over three days makes it manageable and fun. This approach from the recipe helps everything come together smoothly, giving you those classic crisp shells and flavorful centers. Start on day one to set yourself up for success without rushing.

2-First, prepare your work area by separating 100 grams of egg whites and storing them in a clean airtight container in the refrigerator overnight to age. This step enhances stability and makes the meringue easier to work with later.

3-Second, process 140 grams of powdered sugar and 150 grams of almond flour in a food processor for 2-3 minutes, then sift the mixture through a fine mesh sieve, discarding any large pieces, and store it airtight overnight.

4-Day 2: Baking the Cookies: Bring the egg whites to room temperature, then whip them with an electric mixer, adding 1/4 teaspoon of cream of tartar. Gradually incorporate 90 grams of caster sugar until stiff peaks form and the sugar dissolves completely.

5 Gently fold in the sifted almond flour and powdered sugar mixture in two batches to keep the batter airy. Divide into three portions, add food coloring if you like, and mix each until it has a lava-like consistency.

6 Pipe the batter onto baking trays in even circles, tap the trays to remove air bubbles, and use a toothpick to pop any remaining ones. Let the macarons rest until the surface is dry, preheat the oven to 110 degrees Celsius, and bake for 18 minutes. Cool on the trays, pair by size, and store in an airtight container with baking paper between layers in the refrigerator.

7-Day 3: Adding Fillings and Assembling: For the ganache, heat 15 grams of cream and 40 grams of your chosen chocolate in short microwave bursts, stirring until smooth, then transfer to piping bags along with the salted caramel.

8 Assemble by piping fillings onto the base of one macaron and sandwiching with another for salted caramel or milk chocolate versions. For cranberry white chocolate ones, pipe a ring of white chocolate ganache, add 2 tablespoons of cranberry sauce in the center, and top with another macaron. Store assembled treats in the refrigerator overnight for the best flavor; they last up to a week chilled or two months frozen. Try our apple pie for another fall favorite to pair with these macarons.