1-First Steps: Start by wiping a large glass or metal mixing bowl with vinegar or lemon juice, then add 100g of egg whites. Cover and refrigerate them for 24 hours, then let them reach room temperature. Once ready, line your baking sheets with silicone mats or parchment paper and add 1/4 teaspoon of cream of tartar plus 1/2 teaspoon of optional extract to the egg whites.

2-Whip the egg whites: Whip the egg whites until soft peaks form, then gradually mix in 80g of superfine sugar in three parts until you get stiff, glossy peaks.

3-Add food coloring: If you’re using 1-2 drops of gel food coloring, fold it in slowly at this stage.

4-Fold in dry ingredients: Sift 125g of almond flour and 125g of confectioners’ sugar together, then gently fold the dry mix into the egg whites in three additions.

5-Baking and Finishing: Keep folding until the batter is smooth and shiny, like honey, so it forms a figure 8 when drizzled from a spatula. Pipe 1.5- to 2-inch circles onto your sheets using a piping bag with a medium round tip. Bang the pans to remove air bubbles and use a toothpick to pop any left, then let them sit for 30-60 minutes until a skin forms.

6-Bake: Preheat your oven to 325°F (163°C) and bake for 13 minutes until the macarons rise with feet and feel set. Cool them on the sheet for 15 minutes, then move to a rack. For more tips, check out this no-churn ice cream recipe for complementary dessert ideas that pair well with macarons.