Getting macaron tips right starts with a clean setup, so let’s walk through the steps to make your baking session a success. Begin by wiping your bowl with lemon juice to remove any grease, then separate your egg whites and let them chill in the fridge for 24 hours before bringing them to room temperature. This aging process helps with texture, making your macarons light and airy.

Once ready, line your baking sheets with silicone mats or parchment paper for even baking. Add cream of tartar and your chosen extract to the egg whites, then beat them on medium speed until soft peaks form. Gradually mix in the superfine sugar in three parts, whipping until you get those stiff, glossy peaks that hold their shape.

1-Gently fold in the gel food coloring if you’re using it, then sift together the almond flour and confectioners’ sugar.

2-Fold the dry mix into the egg whites in three parts, stirring until the batter flows like honey and forms a figure 8 that merges in about 10 seconds.

3-Pipe 1.5- to 2-inch rounds on your sheets, spacing them 1-2 inches apart, and tap to release air bubbles.

4-Let the shells rest for 30-60 minutes until a skin forms, then bake at 325°F for about 13 minutes until set.

5-Cool on the sheets for 15 minutes before moving to a rack and sandwiching with your filling.