1-First Step: Preparation and Sifting Start by preparing your baking sheets. Line two large baking sheets with parchment paper or silicone mats. If you have a macaron template, place it under the parchment to guide your piping. Next, sift the 100g of almond flour and 100g of powdered sugar into a large bowl. Sifting is non-negotiable. It removes lumps and aerates the dry ingredients, ensuring a smooth top on your cookies. If there are large pieces of almond that do not pass through the sifter, process them in a food processor and sift again. Once sifted, set the dry mixture aside.

2-Second Step: Making the Meringue In a clean, grease-free bowl, beat the 75g of aged egg whites on medium speed until they become foamy. At this point, add the granulated sugar gradually, about one tablespoon at a time. Once all the sugar is added, increase the mixer speed to high. Continue whipping until the meringue forms stiff peaks. This means when you lift the whisk, the peak stands straight up without flopping over. Stiff peaks are essential for the structure of the french macarons. If the meringue is too soft, the shells will collapse. Add your gel food coloring during the last minute of mixing to distribute it evenly.

3-Third Step: The Macaronage This is the most critical step in the macaron recipe. Add the sifted dry ingredients to the meringue. Using a silicone spatula, fold the mixture together. The goal is to deflate the meringue slightly to achieve the right batter consistency. Fold the mixture by scraping the sides of the bowl and folding it over the center. Repeat this motion. You are looking for a “lava” consistency. When you lift the spatula, the batter should flow slowly in a continuous ribbon and melt back into the batter within about 20 seconds. If you under-mix, the shells will have peaks. If you over-mix, the batter will be too runny and spread flat. This step usually takes about 40 to 50 folds.

4-Fourth Step: Piping the Shells Transfer the batter into a piping bag fitted with a round tip (usually about 1/4 inch in diameter). Hold the bag perpendicular to the baking sheet, about half an inch above the surface. Pipe small circles onto the prepared tray, keeping consistent pressure. Once all the shells are piped, firmly hold the baking sheet and tap it against the counter several times. This brings air bubbles to the surface. If you see large bubbles, pop them with a toothpick. Let the trays sit at room temperature for 30 to 60 minutes. This resting period allows a “skin” to form on the surface of the shells. The skin is dry to the touch and prevents the macarons from cracking in the oven.

5-Fifth Step: Baking Preheat your oven to 300°F (150°C). Bake the trays one at a time to guarantee even heat distribution. Place the tray in the center of the oven. Bake for 12 to 15 minutes. You will see the “feet” (the ruffled edge at the bottom) form within the first few minutes. To check if they are done, gently wiggle the top of a shell. If it moves freely from the feet, they are done. If it feels stuck or jiggly, give them another minute or two.

6-Final Step: Filling and Assembly While the shells cool completely, prepare the filling. For a simple buttercream, beat 100g of softened butter until creamy. Gradually add 200g of powdered sugar and your choice of flavoring, such as vanilla or almond extract, until smooth and fluffy. Once the shells are cool, pair them up by size. Pipe a ring of filling onto the flat side of one shell. Gently sandwich it with the matching shell. Press down slightly until the filling reaches the edges. This helps the flavors meld together.