1-First, prepare your workspace by measuring all ingredients precisely and preheating the oven to 150°C (302°F). Line baking trays with parchment paper for easy cleanup, and if humidity is high, consider using a fan to improve air flow without reducing moisture.

2-Second, in a clean bowl, whip the egg whites with sugar until stiff peaks form, optionally adding stabilizers like cream of tartar or egg white powder to help counteract humidity effects. This step is crucial because high humidity can make the meringue less stable, so take your time to ensure it’s firm.

3-Third, carefully fold in the almond flour to create the batter, aiming for a smooth consistency that isn’t too runny. In humid conditions, resting time may need to be extended, or you can try a no-rest method with specific pans and ovens to dry the shells properly.

4-Fourth, pipe the batter onto baking sheets and allow it to rest until a skin forms on top. For macarons humidity, bake at a temperature adjusted for your oven, such as starting with a lower temperature to gently dry the shells before increasing the heat.

5-Fifth, transfer the batter to a piping bag and pipe small circles onto trays.

6-Sixth, tap the trays to release air bubbles, and

7-Seventh, let them rest as needed.

8-Eighth, bake for 15-18 minutes, and

9-Ninth, cool and fill with your choice of fillings.