1-Prepare the Egg Whites: Wipe a large glass or metal mixing bowl with lemon juice or vinegar. Add 100g egg whites, cover, and refrigerate for 24 hours; bring them to room temperature before use. This aging step improves whipping and elasticity, which is essential for a stable meringue.

2-Mix and Bake the Batter: Line three baking sheets with silicone mats or parchment paper. Add 1/4 teaspoon cream of tartar and 1/2 teaspoon extract (if using) to the egg whites, then beat with a mixer until very soft peaks form. Gradually add 80g superfine sugar in three additions, beating between each, until stiff, glossy peaks form.

3-Mix and Bake the Batter: If desired, fold in 1 2 drops gel food coloring slowly. Sift 125g almond flour and 125g confectioners’ sugar together in a large bowl, using a spoon to press through any larger pieces. Fold the beaten egg whites into the dry mixture in three additions, continuing until the batter flows like honey and passes the figure 8 test it should take no more than 10 seconds to lose its shape.

4-Mix and Bake the Batter: Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1.5 2 inch rounds onto the prepared sheets, spacing them 1 2 inches apart, then tap the sheets on the counter and pop any air bubbles with a toothpick. Let the piped shells dry until no longer tacky, about 30 60 minutes, to form a skin. Preheat the oven to 325°F (163°C) and bake for 13 minutes or until the shells develop feet and the tops are set. Cool on the baking sheets for 15 minutes, then transfer to a wire rack. Once completely cool, fill and sandwich the shells with the desired filling, then serve immediately or refrigerate for 12 24 hours to develop flavors; store leftovers in the refrigerator for up to 5 days.

5-First Step: Prepare your workspace by sifting almond flour and powdered sugar together to ensure a smooth batter.

6-Second Step: Whip egg whites until foamy, gradually adding granulated sugar to form stiff peaks for a stable meringue.

7-Third Step: Gently fold the sifted dry ingredients into the meringue to maintain airiness.

8-Fourth Step: Transfer mixture to a piping bag and pipe small rounds onto a parchment-lined baking sheet.

9-Fifth Step: Tap baking sheet to release air bubbles and rest macarons at room temperature for 30-60 minutes to form a skin.

10-Sixth Step: Preheat oven to 150°C (300°F) and bake macarons for 15-18 minutes, rotating halfway for even cooking.

11-Final Step: Allow macarons to cool completely before pairing with desired filling. Adaptations include substituting aquafaba for egg whites for dietary needs secondary keyword: macaron shell.