Step 1: Prepare Your Baking Sheets and Piping Bag

Preheat your oven to 315°F (about 157°C) and line 3 large baking sheets with parchment paper. Set aside. You can also use a macaron template to ensure your macaron shells are uniform in size.

Next, fit a large piping bag with a plain, round tip and place the bag in a tall glass, folding the top edges over the sides to hold the bag open. This will make it easier to fill with your batter later.

Step 2: Sift the Dry Ingredients

In a medium bowl, sift the almond flour and powdered sugar together. This step is crucial for ensuring that your macaron shells have a smooth surface once baked.

Step 3: Prepare the Meringue

1. Wipe down a large glass or metal bowl with vinegar or lemon juice to remove any grease or oils. This is key to making sure your egg whites whip up properly.
2. Add the egg whites and salt to the bowl, then begin to beat on medium-high speed for about 30 seconds to 1 minute. You’ll notice bubbles starting to form.
3. Gradually add the granulated sugar, about 1/2 teaspoon at a time, beating well after each addition. Continue to beat until the meringue becomes glossy and forms stiff peaks. To test if the meringue is ready, invert the whisk—if the meringue forms peaks that do not fold over, you’re all set!

Step 4: Add Color and Flavor

Add food coloring and vanilla extract to the meringue and mix gently until combined. This is the fun part! You can get creative with the colors—just remember that a little food coloring goes a long way.

Step 5: Macaronage (Folding the Dry Ingredients Into the Meringue)

Now, it’s time for the macaronage, or folding. Gently fold the sifted almond flour and powdered sugar mixture into the meringue in three additions. Be careful not to overmix or undermine the structure of the batter. This part of the process is all about deflating the batter to the correct consistency.

Keep folding the mixture until the batter flows like a thick ribbon when you lift it with a spatula. It should take about 20 seconds for the batter to sink back into the bowl when you draw a figure 8 with it. This step is critical—under-mixing will result in macarons that don’t spread properly, while over-mixing will cause them to lose their structure.

Step 6: Pipe the Macaron Shells

Transfer the macaron batter to the prepared piping bag. Hold the bag perpendicular to your parchment paper, and pipe out circles, leaving about 1 inch of space between each one. You can eyeball the size or use a template for uniform shapes.

Step 7: Let the Macarons Dry

Once piped, tap the baking sheets on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 to 60 minutes to form a skin on the surface. You’ll know they’re ready when you can touch the tops without the batter sticking to your finger.

Step 8: Bake the Macarons

Bake the macaron shells at 315°F for 12 to 15 minutes, depending on your oven. To test if they’re done, gently press on the top—if it doesn’t wiggle, the shells are ready. Let the macarons cool completely before removing them from the parchment paper.

Step 9: Fill and Assemble

Once the shells are cooled, pair them up by size. Pipe your filling of choice—vanilla buttercream is a popular choice—onto one shell, then sandwich it with another. Press gently to secure the filling.